Season the chicken inside and out with salt and pepper, and squeeze the lemon juice inside and over the skin. Stuff the bird with
Brown the chicken in olive oil in a frying pan, then transfer it to a
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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