Roast chicken with whole garlic, bay & white wine

Roast chicken with whole garlic, bay & white wine

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(4 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins Plus resting

More effort

Serves 4
Pack your roast full of flavour with this spring recipe using mild wet garlic, a seasonal treat

Nutrition and extra info

Nutrition: per serving

  • kcal593
  • fat32g
  • saturates11g
  • carbs23g
  • sugars2g
  • fibre2g
  • protein53g
  • salt0.95g
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Ingredients

  • 1 chicken about 1½ kg/3lb 5oz
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 8 bay leaves
  • 50g soft butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 lemon, halved
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 whole heads wet garlic
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • ½ baguette cut into 8 thin slices on the angle
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 150ml white wine

Method

  1. 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.

  2. 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.

  3. 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.

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Comments (5)

lizleicester's picture
5

I think I'm probably out of the season for wet garlic but went for 4 ordinary heads of garlic and otherwise followed the recipe. The result was really delicious and I'll do it again with fresh garlic when I can.

kateharwood's picture

Found some wet violet garlic in a farm shop and made this. A delicious, simple lunch accompanied by asparagus from the same trip. The mix of soft garlic on the bruschetta and the juicy herby free range chicken was perfect

danicquinn's picture
4

Excellent - very easy to make. Will definitely make again. The only difficulty is separating the fat from the chicken juice, but that's not specific to this recipe!

whitechoco84's picture
5

WOW this is a must, great for the summer and a nice change to a traditional roast. The chicken was very tender and just fell off the bone, I roasted some carrots also for so colour - the garlic tasted great on the crispy bread!

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