Garlic Chicken
 
one  3 1/2 to 4 lb. roasting chicken, washed, patted dry
20 cloves unpeeled garlic**
4 potatoes, peeled and cut in 1" pieces
2 carrots, pared and cut into 1" pieces
2 stalks celery, cut into 1" pieces
1 large onion, chopped
¼ cup white wine (I substitute extra chicken broth)
¼ cup chicken broth
2 Tbsp. olive oil 
2 Tbsp. finely chopped parsley,
½ tsp rosemary leaves, crushed
2 tsp. dried basil
1 tsp. each salt, oregano, and thyme
1/8 tsp. pepper
Pinch of crushed red pepper  

Preheat oven to 350 degrees.  Place washed chicken in roasting pan.  Put 1/2 of garlic cloves in cavity of chicken.  Spread vegetables and remaining garlic around chicken.  Combine remaining ingredients in a jar with tight-fitting lid.  Shake well.  Pour over chicken.  Cover and bake for 1 hour.  Remove cover and baste chicken and vegetables.  Bake 15-20 more minutes until chicken is browned lightly, tender, and juices run clear.  The garlic that bakes with the vegetables is tender and mild – hold one end and squeeze into your mouth, discarding skin.  Discard the cloves inside the chicken.  

 **original recipe calls for 40 cloves – 40 is over-powering.  Much better with 20 cloves.  I also use more veggies than are listed.
GREAT recipe and looks as beautiful as it tastes wonderful! 
Leftover carcass makes a fantastic soup base.