Chicken with roasted garlic cloves

 

     This recipe contains abundant amounts of garlic and the slow cooking makes it soft and fragrant as the delicious flavour permeates the chicken.

Serves 4-6

• ½ lemon
• Fresh rosemary sprigs
• 1.5-1.75 kg chicken
• 4 or 5 heads of garlic
• 60 ml olive oil
• Salt and freshly ground black pepper
• Steamed broad beans and spring onions, to serve

Preheat the oven to 375F (190C).
Place the lemon half and the rosemary sprigs in the chicken.
Separate 3 or 4 garlic heads into cloves and remove the papery husks, but do not peel completely ; slice the top off the other garlic head.

Heat the oil in a large flameproof casserole ; add the chicken, turning it in the hot oil to coat the skin completely.
Season and add all the garlic.

Cover the casserole with a sheet of foil, then the lid, to seal in the steam and the flavour.
Cook for 1-1¼ hours until the chicken is cooked.
Serve the chicken with the garlic, accompanied by steamed broad beans and spring onions.

BON APPÉTIT