Directions

1. Combine olive oil, salt, and pepper. Separate the garlic into cloves and peel. Mince 4 cloves and stir into olive oil. Brush chicken with the oil mixture.
2. Squeeze lemon juice over chicken. Place lemon halves inside chicken cavity. Pull neck skin to back and fasten with a skewer. If a band of skin crosses the tail, tuck drumsticks under the band. If there's no band, tie drumsticks to tail. Twist wing tips under the back.
3. Place bird, breast side up, on a rack in a shallow roasting pan. Pour wine and the water into pan. Add remaining garlic cloves.
4. Roast the chicken in a 400 degree F oven for 1-1/4 to 1-1/2 hours or until thoroughly cooked and a meat thermometer inserted into the inside of a thigh muscles registers 180 degree F to 185 degree F.
5. Remove chicken from oven and cover with foil. Let stand for 5 to 10 minutes. Remove garlic from juices using a slotted spoon. Skim fat from pan juices. Carve chicken. Pour some of the pan juices over chicken. Serve garlic cloves with chicken. Pass remaining juices. Makes 4 servings.