1 garlic bulb, cloves separated and peeled 4 Tablespoons butter 1 chicken, quartered 2-3 sprigs of fresh rosemary Salt and pepper 1/3 cup dry white wine 1 cup gf chicken stock Juice of 1/2 lemon
Preheat oven to 425 degrees F.
Melt butter in microwave.
Place chicken, skin side down, in a roasting pan and cover with melted butter. Sprinkle with salt and pepper and add garlic cloves and rosemary sprigs.
Roast for 15 minutes. Turn chicken over and continue roasting for 30 minutes.
Transfer chicken and garlic to platter, tent with foil to keep warm. Discard rosemary.
Pour off fat from roasting pan. Add about 7 cloves of garlic and wine to pan. Place pan over burner and bring juices to a boil over medium heat, scraping up browned bits. When most of the wine has evaportated, add chicken stock and lemon juice. Reduce heat to a simmer and cook until sauce thickens slightly. Adjust seasonings.