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Roast chicken with garlic
- To Serve
Four
- Difficulty
Easy
Published 1978
It is odd to find that the British used to love garlic just as keenly as the French. In the fifteenth century spit-roasted chicken was frequently served with garlic sauce and even geese had garlic in their stuffing. In this recipe the garlic does no more than lightly perfume the flesh of the bird with its warm aromatic flavour.
Ingredients
1 1.6-1.8 kg 3½-4 lb 2 cloves
Method
Peel the cloves of garlic and put them inside the bird together with a seasoning of salt and pepper, a bunch of parsley or thyme and a knob of butter.
Slice the shallot or onion and put it in the roasting tin with a knob of butter. Put the chicken on top and rub it over with the oil. Rub the remaining butter over the breast and legs of the bird, and put it into a hot oven 220° G, 425°F,
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