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40 cloves of garlic roast chicken recipe
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Introducing the ultimate Sunday roast: quick and juicy chicken with just 20 minutes prep!
Ingredients:
  • 72.80 gm extra virgin olive oil
  • 3 garlic bulbs
  • 50g butter, softened
  • 2 green onions, thinly sliced
  • 20.00 ml fresh lemon thyme leaves
  • 2 x 1kg whole chickens
  • 510.00 gm chicken stock
  • 20.00 ml apple cider vinegar
  • Crusty bread, to serve
  • Fresh lemon thyme leaves, to serve
  • 65.63 gm lemon juice
  • 5.90 gm wholegrain mustard
  • Pinch caster sugar
  • 100g mixed salad leaves
  • 1 witlof, leaves separated
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Drizzle oil in a large flameproof roasting pan and place 2 halved garlic bulbs cut-side up in the pan.
  • Peel garlic cloves and crush with a knife. Mix butter, onion, and thyme in a bowl. Season with salt and pepper. Spread 1 tablespoon of the butter mixture inside each chicken. Place crushed garlic in each chicken cavity. Carefully slide your fingers under the breast skin of each chicken to create pockets. Gently insert 1/3 of the remaining butter mixture under the skin of each chicken. Secure chicken legs with string and tuck wings underneath. Rub remaining butter mixture all over both chickens.
  • Nestle the chickens among the garlic in the pan and drizzle half of the stock over them. Roast for 1 hour, or until the thickest part of each chicken yields clear juices when pierced with a skewer.
  • Transfer the chickens and garlic to a large serving plate with sides and cover loosely with foil to rest. In a heatproof jug, strain the juices from the pan. Remove any excess fat from the surface, leaving 2 tablespoons. Return the reserved fat to the pan and place it over medium heat. Stir in the flour, cooking and scraping the base constantly for 1 minute. Gradually add the reserved pan juices, vinegar, and remaining stock, bringing the mixture to a boil. Cook and stir for 3 to 4 minutes until slightly thickened, then pour the sauce into a serving jug.
  • In a small bowl, combine lemon juice, oil, mustard, and sugar. Whisk until well combined. In a large serving bowl, toss salad leaves and witlof. Drizzle with dressing and gently toss to coat.
  • Uncover the succulent chicken and fragrant garlic. Drizzle generously with the savory gravy. Sprinkle with an extra touch of aromatic thyme. Enjoy alongside a fresh green salad and warm, crusty bread.

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