| 1 | Preheat oben to 450-500 degrees. |
| 2 | Follow steps to clean the chicken outlined in previous file. |
| 3 | Pat the skin dry and rub with olive oil. |
| 4 | With an ice pick or other sharp implement poke about two dozen holes in each lemon. |
| 5 | Break one head of garlic into cloves. |
| 6 | Peel and remove ends. |
| 7 | Stuff the cavity of the bird with the two lemons and garlic cloves and half the thyme. |
| 8 | Place the chicken in the roasting pan with the remaining four bulbs of garlic, papers left on. |
| 9 | Place pan on lower oven rack. |
| 10 | Cook until it starts to brown, about 15 minutes, then reduce heat to 400 degrees. |
| 11 | Cook according to previous instructions. |
| 12 | Remove the 4 heads of garlic from the oven when tender about 45 minutes. |
| 13 | Remove chicken when done and allow to rest for 10 minutes. |
| 14 | Drain the juices from the pan and the bird to a saucepan and remove any fat. |
| 15 | Carefully remove the lemons and squeeze the juices into pan. |
| 16 | With a sharp knife cut the four garlic bulbs in half crosswise. |
| 17 | Take two full heads of garlic and sqeeze gently to release into sauce. |
| 18 | Bring juices to simmer and season with salt and pepper. |
| 19 | Turn off the heat. |
| 20 | Carve the chicken. |
| 21 | Spoon sauce over the chicken and place the rest of garlic on serving plate. |
