Roast chicken with 40 cloves of garlic

Latest comments and suggestions

• Karen

  22 April 2010

  Karen commented on this recipe

  The combination of chicken wine garlic and lemon tasted amazing. I opted for wine instead of water but it evaporated too quickly so had to eventually add water. There was no juices as end result either so ideally water is added along with the wine.

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• stevie

  08 August 2010

  stevie rated this recipe

  

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• Just Jo

  08 August 2010

  Just Jo commented on this recipe

  could this be done in a slow cooker do you think? Currently without oven :(

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• superkat

  16 August 2010

  superkat rated and commented on this recipe

  

  Fantastically tasty and virtually idiot-proof. The lemon was tangy without being overpowering, and the garlic cooks down to a delicious savoury slush. You'll need to top up the juices with more wine or water a couple of times during cooking, to stop the garlic becoming too caramelized. Turning the bird onto its breast for the 20 mins or so really makes a difference in keeping the meat lovely and moist.

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Ingredients

• 1 chicken , about 1.5 kg
• olive oil
• 3 sprigs thyme
• 1 lemon , sliced
• 4 garlic bulbs, cloves separated, skin left on
• a glass white wine or water

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 1 hour and 40 minutes

Ingredients

• 1 chicken , about 1.5 kg
• olive oil
• 3 sprigs thyme
• 1 lemon , sliced
• 4 garlic bulbs, cloves separated, skin left on
• a glass white wine or water

Per serving

371 kcalories, protein 32.4g, carbohydrate 3.8g, fat 24.5 g, saturated fat 6.9g, fibre 0.7g, salt 0.29 g

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