Garlic Chicken

1/4 cup olive oil
1 large onion, diced
pepper to taste
juice of 2 lemons
2 large carrots, sliced
4 celery stalks, sliced
2 3-pound chickens, cut into pieces, no backs or wings
20-30 garlic cloves, unpeeled and left whole (yes, it said "twenty to thirty"!)

Heat the oil in a frying pan. Add the onion, carrots and celery, stirring constantly, until they are soft. With a slotted spoon, transfer the vegetables to a casserole dish with a tight-fitting lid, or to a clay pot. lay the chicken pieces on top of the vegetables. Sprinkle with pepper and lemon juice. Put the garlic around and on the chicken pieces. Cover tightly, this is essential, because the chicken must cook in its own juices. Cook in a preheated 350F oven for 1 hour. Do not uncover until ready to serve.

From: Nika Hazelton's Way with Vegetables