i love the combination of butter and garlic in this dish! quite honestly…i love the combination of butter and garlic in almost any dish!!
‘low and slow’ is my preferred method of cooking chicken, giving you an end result of perfectly roasted, tender & juicy meat, buttery garlic and delicious flavour!
no extra gravy is required as the cooking liquids and butter make a perfectly tasty & flavourful sauce.
the roasted halved head of garlic is delicious on its own with the meal or spread over fresh, thick, crusty bread!
ingredients | serves 6
1 whole chicken
4tbs olive oil
100g butter, melted
1/3c dry white wine
Juice of 1 lemon
1 lemon, sliced in half
4 garlic cloves, minced
1 whole head of garlic, sliced in half
8 thyme sprigs
4 rosemary sprigs
preheat the oven to 160 degrees celsius.
mix the olive oil, butter, wine & lemon juice together. set aside.
place the head of garlic, thyme, rosemary & half of the sliced lemon into the cavity of the bird. tie the legs with cooking string.
pour the butter mixture under the skin and over the chicken. rub the minced garlic over the skin and generously season with salt and black pepper.
place the second lemon half next to the chicken in the casserole and roast in the oven for 2 hours.
rest the chicken for 5 minutes before slicing or portioning.
from my kitchen to yours, with love x