From Cooking Light Magazine

Serve the roasted heads of garlic on the side. Squeeze out the pulp and use it as a spread on baguette slices or as a condiment for the chicken.

Ingredients:

• 2 chicken leg quarters (~1 1/2 lbs)
• 1 Tbsp chopped fresh or 1 tsp dried basil
• 1 Tbsp chopped fresh or 1 tsp dried thyme
• 1 Tbsp chopped fresh or 1 tsp dried rosemary, crushed
• 2 Tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 whole garlic heads

Preheat oven to 375 degrees. Rinse chicken with cold water; pat dry. Trim excess fat. Loosen skin from thigh and leg by inserting fingers, gently pushing between skin and meat. Combine basil and next 5 ingredients (basil through pepper). Rub herb mixture under loosened skin. Place chicken on a broiler pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Remove white papery skin from garlic heads (do not peel or separate the cloves). Place on foil and drizzle with a bit of olive oil. Wrap in foil and place on broiler pan with the chicken. Bake at 375 degrees for 45 minutes. Increase oven temperature to 450 degrees (do not remove chicken from oven). Bake 30 minutes or until thermometer registers 180 degrees. Cover chicken loosely with foil; let stand 10 minutes. Discard skin (or eat it if you like chicken skin). 🙂