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Garlic Roast Chicken


Garlic Roast Chicken_600_604


Preheat the oven to 190°C/375°F/gas mark 5.

Peel and slice 2 cloves of garlic into slivers.  Leave the other 4 cloves whole.

Season the chicken with salt and pepper to taste.

Gently pull the skin away from the breast and slide in 2 sprigs of thyme. Use a knife to make six small slits in the chicken breast and carefully spear six garlic slivers into the slits.

Tuck the lemons, the remaining thyme and a few garlic slivers into the cavity and place the chicken in a roasting tin. Scatter the remaining garlic cloves around the chicken.

Place chicken in the oven and roast for 20 minutes per 500g plus 10-20 minutes extra. The juices should run clear when the chicken thigh is pierced. If not, cook further.

Serve the chicken surrounded by the roast garlic cloves.

TOP TIP: To reduce the fat content, remove the skin from the chicken before eating.



Serves 4

1 whole medium Red Tractor chicken
6 cloves of garlic
salt and pepper
4 sprigs thyme
2 lemons