Annie Bell's Garlicky Roast Chicken

Four heads good: an irresistibly powerful scent, yet a surprisingly subtle flavour.

Method

1. Preheat the oven to 200C/180C fan/400F/gas 6. Slice the top and bottom off the heads of garlic with a serrated knife, separate out the cloves and peel them. Pop several cloves inside the chicken’s cavity with a third of the butter.
2. Place the chicken in a roasting dish, smear the remaining butter over the skin, pour over the lemon juice and season with salt and pepper.
3. Roast the chicken for 30 minutes, then scatter the garlic cloves around the bird, basting the garlic and the chicken with the pan juices. Continue roasting for 25 minutes more. Rest out of the oven for 15 minutes.
4. Remove to a carving plate, tipping any juices inside the bird back into the roasting dish.
5. Gently reheat the juices and garlic cloves, adding a little stock or water to the mixture if you like. Carve the chicken and serve with the roasted garlic cloves, and the juices spooned over.

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Accompaniment

Vouvray Les Coteaux Tufiers Chenin Blanc

Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.