Source: Enlitened Kosher Cooking by Nechama Cohen

A very garlicky roast chicken.

Servings

16 medium garlic cloves , unpeeled
1 tbsp olive oil , divided
0.5 tsp sweetener (sugar substitute)
1 pinch salt and pepper
1 whole chicken, raw , cut into eighths
2 tsp paprika
0.5 tbsp olive oil
2 tbsp chopped parsley

1 Preheat oven to 425 degrees. Wash garlic heads well, peeling off only the outside layers and keeping the garlic intact.
2 Slice off the tops and coat with 1/2 tablespoon oil, sugar substitute, salt, and pepper.
3 Mix the rest of the oil, salt and pepper into a paste and rub onto all sides of the chicken (inside and outside, if left whole).
4 Put chicken and garlic in a Dutch oven or heavy pan and bake covered for about 2 hours.

For a richer color, remove cover and bake for an additional 15-20 minutes until golden. Remove from oven and cool.