Quick & Easy

Roast chicken with 40 cloves of garlic

Don't be put off by the amount of garlic in this recipe. It infuses the chicken with a wonderful, yet not overpowering flavour. You can always discard it after cooking, if you don't want the full garlic experience!
roast chicken with 40 cloves of garlic
1H 20M



1.Preheat oven to 200°C/400°F.
2.Separate cloves from garlic bulbs; leave unpeeled. Rub butter over outside of chicken and inside cavity; press combined salt and pepper onto skin and inside cavity. Place half the garlic inside cavity; tie chicken legs together with kitchen string.
3.Place remaining garlic, in a single layer, on a rack in a medium roasting pan; place chicken on garlic. Pour the water into the pan. Roast chicken, brushing occasionally with pan juices, 1 hour or until juices run clear when the thickest part of a thigh is pierced with a skewer and chicken is browned and cooked through.
4.Transfer chicken to a platter; cover with foil. Rest 15 minutes. Squeeze garlic from the skin and serve with chicken.

Serve with roasted vegetables and a green salad.


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