Instructions: Preheat oven to 375 degrees. Squeeze lemon over chicken; sprinkle with salt and pepper; rub in well. Refrigerate chicken for 30 minutes.

Separate garlic cloves from the heads; do not peel them. In a Dutch oven, brown the chicken, breast side down, in butter and olive oil over medium heat

(about 5 minutes). Add garlic cloves and stock, stirring cloves to coat them well. Cover and roast until thickest part of the chicken thigh registers 180 degrees F on a meat thermometer (about 60 to 70 minutes).

Transfer chicken to serving platter. Skim the fat off the pan juices with a large spoon. Put garlic and remaining pan juices through food mill or sieve, discarding the papery skins. Pour the puree over chicken; sprinkle with parsley.

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