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1
Preheat the oven to 350.
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2
Put the chicken in a small roasting pan.
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3
Tuck the garlic heads, cut side up, into the spaces around the chicken.
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4
Drizzle the chicken with 1 tablespoon of the olive oil and rub it all over.
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5
Drizzle the garlic heads with the remaining 1 tablespoon of olive oil.
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6
Season the garlic and chicken with salt and pepper.
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7
Turn the garlic heads so they're cut side down.
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8
Sprinkle the chicken with the cumin seeds.
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9
Pour 1/2 cup of the wine around the chicken.
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10
Transfer the pan to the oven and roast the chicken for 20 minutes; baste well.
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11
Roast for 25 minutes more, then add the water to the pan.
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12
Baste the chicken again and roast for 30 minutes longer.
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13
Using a slotted spoon, transfer the garlic heads to a plate.
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14
Continue roasting the chicken for about 20 minutes more, or until the juices run clear.
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15
Transfer the chicken to a warmed platter and cover loosely with foil.
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16
Pour the pan juices into a glass measure and skim off the fat.
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17
Strain the juices into a small saucepan.
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18
Set the roasting pan on 2 burners over moderate heat.
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19
Add the remaining 1/3 cup of wine to the roasting pan and simmer, scraping up the browned bits from the bottom, until the wine reduces to 1/4 cup, about 3 minutes.
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20
Add these juices to the saucepan and simmer over low heat until very flavorful, about 3 minutes.
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21
Meanwhile, break off 18 large roasted garlic cloves and set aside.
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22
Squeeze the remaining garlic from the heads and discard the skins.
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23
Finely chop the garlic and add it to the pan juices.
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24
Season with salt and pepper and pour into a warmed gravy boat.
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25
Carve the chicken and serve with the reserved whole garlic cloves and the pan juices.
