Chicken Roasted with Garlic

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Appears in

The Best of Floyd

The Best of Floyd

By Keith Floyd

Published 1995

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If you do this dish properly, you get a sweet stuffing of almost pureed creamy garlic and the contrasting crunchy texture and caramelized taste of the whole cloves roasted in the pan. Just pick them up with your fingers and munch the cloves whole – they're truly delicious. What a way to feast on those beautiful violet-tinted bulbs. And you really do need lots of garlic.


  • 1 × 1.35 kg/3lb free-range chicken
  • salt and freshly ground black pepper
  • juice of 1 lemon
  • 900 g/2lb plump garlic cloves, half in their skins, half peeled
  • 1 bay leaf
  • 1 thyme sprig
  • olive oil
  • 1 wine-glass of dry white wine


Season the chicken inside and out with salt and pepper, and squeeze the lemon juice inside and over the skin. Stuff the bird with 450g/1lb peeled garlic, the bay leaf and the thyme.

Brown the chicken in olive oil in a frying pan, then transfer it to a roasting tin, breast down. Pop into the oven preheated to 190°C/375°F/gas mark 5 for about 30 minutes, or until the bird takes colour. Add the remaining unpeeled garlic and 1–2 tablespoons of olive oil to the tin, turn the chicken on to its back, baste and continue roasting for approximately 1 hour. (Remember that it will take a little longer than usual to cook because of the stuffing.)

When the bird is cooked, transfer it with the roasted unpeeled garlic cloves to a warmed serving dish. Add the wine to the juices in the roasting tin. Bubble for a moment or two, season to taste with salt and pepper and strain over the dish.

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