Roast chicken with whole garlic, bay & white wine
Pack your roast full of flavour with this spring recipe using mild wet garlic, a seasonal treat
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 1 hr 30 mins
plus resting
- Heat oven to 200C/180C fan/gas 6. Season the chicken inside and out. Loosen skin over the breast and place a bay leaf and a little butter between the skin on each breast. Add the rest of the bay leaves and the lemon to the cavity, then smear the rest of the butter all over the bird. Place in a roasting tin and cook for 45 mins. Add the garlic to the pan, baste the chicken with the buttery juices and bake in the oven for 45 mins more.
- Meanwhile, lay baguette slices on a tray and drizzle with a little oil. Bake for 20 mins until golden, then remove from the oven. When the chicken is cooked, remove from the oven and leave to rest with the soft garlic.
- For the gravy, pour the fat out of the tin, place the tin on the heat and splash in the wine and any juices from the chicken. Bubble and scrape up any of the sticky bits, then drain into a jug. Serve the chicken with the croutons, the jug of gravy and the garlic for squeezing over.
Per serving
593 kcalories, protein 53g, carbohydrate 23g, fat 32 g, saturated fat 11g, fibre 2g, sugar 2g, salt 0.95 g
Recipe from Good Food magazine, May 2010.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/468650/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 1 chicken about 1.5kg/3lb 5oz
- 8 bay leaves
- 50g soft butter
- 1 lemon , halved
- 4 whole heads wet garlic
- ½ baguette cut into 8 thin slices on the angle
- 1 tbsp olive oil
- 150ml white wine
Buy ingredients
Search Good Food
Crispy roast potatoes are an essential part of the perfect roast lunch. If you like parsnips, roast them in exactly the same way
5
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 1 hr 30 mins
plus restingIngredients
- 1 chicken about 1.5kg/3lb 5oz
- 8 bay leaves
- 50g soft butter
- 1 lemon , halved
- 4 whole heads wet garlic
- ½ baguette cut into 8 thin slices on the angle
- 1 tbsp olive oil
- 150ml white wine
Per serving
593 kcalories, protein 53g, carbohydrate 23g, fat 32 g, saturated fat 11g, fibre 2g, sugar 2g, salt 0.95 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
24 April 2010
Beth rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
11 July 2011
whitechoco84 rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
26 November 2011
danicquinn rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
05 June 2012
Figgylulu commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
20 February 2013
lizleicester rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.