A well-cooked roast chicken is a wonderful thing, but a roast chicken sauced with garlicky, buttery pan juices borders on the sublime. Roast a chicken with butter and 40 cloves of unpeeled garlic, and the garlic grows soft and golden while the butter mingles with the chicken drippings. What remains is a rich, garlic-infused butter sauce to pour over the chicken, and jammy garlic cloves that you can squeeze from their peels and spread like butter on crusty bread. If you happen to have a few thyme or rosemary sprigs, add them to the roasting pan, but it’s not at all necessary — all that garlic can carry the dish on its own.