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1
For the Roasted Garlic Glaze:
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2
Preheat the oven to 325 degrees F.
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3
Cut off the top third of each head of garlic.
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4
Put them on a parchment or foil-lined baking sheet, drizzle 2 tablespoons of the oil over the tops, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
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5
Turn the garlic cut side down and roast until the cloves are soft and golden brown, about 1 hour.
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6
Remove from the oven and let sit until cool enough to handle.
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7
Into a food processor squeeze each head of garlic gently to release the flesh.
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8
Add the egg yolks, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and puree on high speed.
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9
Add the remaining 1/2 cup of oil in a slow, steady stream and process until the glaze is thick and smooth.
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10
Transfer to an airtight container and refrigerate until ready to use.
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11
(The glaze can be made up to 1 day in advance).
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12
For the Chicken:
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13
Preheat the oven to 375 degrees F.
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14
Separate the legs& thighs.
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15
Season the chicken on both sides with the Essence.
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16
Heat 1 tablespoon of the oil in each of 2 large ovenproof skillets over medium-high heat.
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17
Place the chicken pieces skin side down in the hot pans and sear for 6 minutes.
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18
Remove from the heat.
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19
Add 2 tablespoons of the butter and 2 sprigs of thyme to each pan, and place in the oven.
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20
Roast for 16 minutes.
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21
Remove from the oven and carefully turn the chicken halves with tongs.
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22
Brush the skin side of each chicken with the garlic glaze and roast skin side up until the skin is crisp, about 10 minutes longer.
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23
For the Lemon Herb Sauce:
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24
In a small saucepan, bring the chicken stock to a simmer.
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25
Transfer to a blender or food processor.
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26
Add the mustard and process on high speed.
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27
With the motor running, add the lemon juice, olive oil, and herbs, and process until smooth.
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28
Serve immediately.
