Don't panic at the large amount of garlic in this recipe, it's cooked in the oil and stock, so it will be sweet and meltingly tender.
Method
Separate the garlic into cloves so you have around 40. Don't peel them but remove the thin papery skins. Take any excess fat out of the chicken cavity and discard.
Heat the oven to 180C, 160C fan, 350F, gas 4. Pop the chicken into an ovenproof dish with a lid - it should fit reasonably snugly. Tuck the garlic cloves under and around the chicken, then add th eoil and stock. Pop in the herbs, cover and roast for 45 minutes.
Take off the lid and roast for a further 30 minutes, or until the chicken has browned and is cooked through. Let the chicken rest before carving, and remove the garlic with a slotted spoon. Serve with greens and potato cakes.
Ingredients
- 3 or 4 heads of garlic
- 1 medium free-range roasting chicken, around 1.25-1.3kg (2lb 12oz-3lb)
- 150ml (¼ pt) olive oil
- 150ml (¼) chicken stock
-
Chocolate and hazelnut rouladeThis chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
-
Baileys CheesecakeThis no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
-
Chocolate torte with Baileys cream and salted pralineServe this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
-
We want Cat Deeley's ruffled open back maxi dress for spring weddings and dinner datesCat looked incredible in bold black and white polka dots for a glam night out
-
We're ditching our LBDs for winter whites after seeing Victoria Beckham's royal dinner dressVictoria Beckham stole the show at a dinner at King Charles's countryside home wearing a sultry yet sophisticated white dress
-
Monty Don's foolproof advice for growing the 'tastiest' garlic cloves this seasonNow is the time to get started with garlic growing and Monty is here to tell you the very best variety to plant this month.
