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Roast chicken with garlic cloves
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Autumn night comfort: Roasted marinated chicken on creamy mash.
Ingredients:
  • 1 x 1.6kg (size 16) whole chicken
  • 60ml (1/4 cup) balsamic vinegar
  • 23.40 gm Dijon mustard
  • 20 garlic cloves (about 2 small heads), unpeeled
  • 4 fresh or dried bay leaves
  • 2 large fresh rosemary sprigs, leaves picked
  • Mashed potato, to serve
  • Fresh bay leaves (optional), to serve
Instructions:
  • Rinse the chicken thoroughly under cold running water, then pat it dry with paper towels. Place the chicken breast-side up on a clean work surface. Use poultry shears or sharp kitchen scissors to cut along the breast bone to split the chicken in half. Remove and discard the backbone. Cut around the legs to separate them from the breast pieces.
  • Combine vinegar, mustard, and half of the oil in a large sealable plastic bag. Mix well. Add chicken to the bag, seal, and shake until coated. Marinate in the fridge for 4 hours or overnight.
  • Preheat your oven to 200°C. In a large baking dish, toss garlic with oil and spread over the base. Place chicken leg pieces, skin-side up, on top. Sprinkle with bay leaves and half the rosemary. Season with salt and pepper. Bake for 20 minutes, brushing chicken with pan juices halfway through cooking.
  • Arrange the chicken breast pieces, skin-side up, in the dish. Sprinkle with the rest of the rosemary and season generously with salt and pepper. Bake on the top shelf of the oven for 25 minutes, brushing the chicken with the pan juices halfway through, until cooked through.
  • Spoon the velvety mashed potatoes onto plates, layer with savory chicken, pour over the flavorful pan juices, and garnish with optional fresh bay leaves for a stunning presentation.

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