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Pot-roasted chicken with 40 cloves of garlic
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Prep Time:
10 minutes
Cook Time:
120 minutes
Total Time:
130 minutes
Generous garlic adds sweet depth when roasted.
Ingredients:
  • 1.8kg whole chicken
  • 4-5 garlic bulbs
  • 1 lemon, halved
  • 6 fresh thyme sprigs
  • 4 fresh continental parsley sprigs
  • 4 dried bay leaves
  • 250ml (1 cup) white wine
  • 250ml (1 cup) chicken style liquid stock
  • 80ml (1/3 cup) olive oil
  • French bread stick (baguette), sliced, to serve
Instructions:
  • Preheat your oven to 200C. Gently dry the chicken, inside and out, using paper towels. Separate the cloves from 1 garlic bulb. Fill the chicken cavity with garlic cloves, lemon, thyme, parsley, and bay leaves. Season generously. Secure the legs together using kitchen string.
  • Cut the remaining garlic bulbs in half crosswise. Arrange half of the garlic bulbs at the bottom of a flameproof casserole dish. Next, place the chicken in the dish breast side up. Pour in the wine and stock. Add the remaining garlic on top. Drizzle with oil, season well, cover, and roast for 1 1/2 hours. Uncover and continue roasting for an additional 25 minutes, or until the chicken is golden and the juices run clear when a skewer is inserted into the thigh.
  • After removing the chicken from the pan, set it aside on a plate. Cover the chicken with foil and let it rest for 15 minutes. Strain the pan juices into a clean saucepan, keeping the garlic cloves. Bring the pan juices to a boil over high heat and simmer for 2-3 minutes until reduced by one-quarter. Serve the chicken with the pan juices, garlic, and bread.

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