Roast chicken with baked garlic sauce

Name: Roast chicken with baked garlic sauce
Yield: Serves 4
Cuisine: British
Ingredients: sea salt and pepper; olive oil, to brush; few thyme sprigs; 1 chicken, preferably free-range, organic or corn-fed, about 1.5 kg (3¼ lb); 1 chicken, preferably free-range, organic or corn-fed, about 1.5 kg (3¼ lb); 1 chicken, preferably free-range, organic or corn-fed, about 1.5 kg (3¼ lb); 1 chicken, preferably free-range, organic or corn-fed, about 1.5 kg (3¼ lb); 25 g (1 oz) Cheddar or Parmesan cheese, grated; 25 g (1 oz) Cheddar or Parmesan cheese, grated; chicken fat and juices from the roasting tin or 100 g (3½ oz) canned duck or goose fat; handful of flat leaf parsley; about 1 tbsp English mustard; 65 g (2½ oz) fresh white breadcrumbs; sea salt and pepper; 4–6 heads of new season’s garlic; chicken fat and juices from the roasting tin or 100 g (3½ oz) canned duck or goose fat; chicken fat and juices from the roasting tin or 100 g (3½ oz) canned duck or goose fat

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

I discovered this accompanying sauce by chance when I was roasting some healthy looking chickens with whole new season’s fresh garlic bulbs – one of the joys of spring.

Ingredients

1 chicken, preferably free-range, organic or corn-fed, about 1.5 kg (3¼

Europe
United Kingdom
Main course
Spring

Method

Preheat the oven to 200°C (fan oven 180°C), gas mark 6. Season the chicken inside and out, pop the thyme in its cavity and brush the bird lightly all over with olive oil. Place in a lightly oiled roasting tin, resting the bird on one leg, rather t