Joanne Harris, Fran Warde

Garlic Roast Chicken

Preparation info
  • Serves

    6

    • Difficulty

      Medium

    • Ready in

      2 hr 30

Appears in
The French Kitchen: A Cookbook
The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

Garlic and rosemary give this dish, Poulet à l’ Ail, a lovely Provençal flavour, filling your kitchen with the aromas of summer holidays all year round.

Ingredients

  • 3 whole garlic bulbs
  • 1 chicken
  • 4 sprigs of rosemary

Method

Break the garlic cloves away from the bulbs, place in a small saucepan, cover with water and simmer gently with a lid on for 30 minutes. Leave to cool in the water. Drain the garlic cloves but don’t throw the water away.

Heat the oven to 180°C/gas 4. Carefully ease the skin of the