Make this only if you are a garlic-lover, don't worry the garlic will mellow while baking, you could reduce the garlic slightly I like to use three large heads --- the one hour baking time may need to be increased slightly as you are opening your oven door to basting the chicken every 10-15, this will allow hot air to escape --- plan ahead the chicken needs to be refrigerated for 1 hour, but no more than that as the lemon will start to "cook" the chicken --- you may also add in a sliced onion.
Cover and refrigerate for 1 hour (no more than 1 hour!).
05Place the chicken on the baking sheet cut side down in a single layer.
06Bake for about 1 to 1-1/2 hours or until the skin is well browned and the chicken is cooked, basting with the pan juices every 15 minutes the last 30 minutes of baking time.
07Transfer to a warm platter; skim off the fat from the drippings.
08Add in 1/2 cup boiling water or hot chicken broth to the pan; stir to loosen the browned bits, then pour the sauce into a bowl.
09Scatter chopped parsley over the chicken, then drizzle the sauce over the chicken.