Garlic
Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. The garlic plant's bulb is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking

1. Rinse chicken, removing neck and giblets and dry.
2. Mix soy sauce, mustard, oil, thyme, and parsley.
3. Starting at the neck end of the chicken, reach down with your fingers under the skin past the breast, and loosen the skin around and down to the thigh area.
4. Spread half of the mustard mixture between the skin and meat, then cover with garlic slices.
5. (If some of the garlic goes into the cavity, that's fine.)
6. Stuff cavity with sprigs of rosemary.
7. Tuck in wings and tie legs together with a string so chicken will hold its shape. Sprinkle chicken with salt and pepper.
8. Cover chicken with plastic or foil and refrigerate several hours or overnight.
9. Remove chicken from refrigerator an hour before roasting
10. Preheat oven to medium temperature.
11. Spread remaining mustard mixture over chicken.
12. Place in an oven bag or aluminum foil breast side up.
13. Bake 55 to 60 minutes or until juices are run clear.
14. Remove from oven and let stand 10 minutes before eating.