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!
- 1 hr 20 mins cooking
- Serves 4
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Ingredients
Roast chicken with 40 cloves of garlic
- 3 bulbs garlic (200g)
- 60 gram (2 ounces) butter, softened
- 1.7 kilogram (3½-pound) whole chicken
- 2 teaspoon salt
- 2 teaspoon cracked black pepper
- 1 cup (250ml) water
Method
Roast chicken with 40 cloves of garlic
- 1Preheat oven to 200°C/400°F.
- 2Separate 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.
- 3Place 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.
- 4Transfer chicken to a platter; cover with foil. Rest 15 minutes. Squeeze garlic from the skin and serve with chicken.
Notes
Serve with roasted vegetables and a green salad.
