Make gravy from the chicken juices by adding a glass of wine, a few thyme leaves and 1tsp cornflour mixed into a paste with water to thicken
- In a freezer bag, add 2 cloves chopped garlic, lemon juice, olive oil, half the thyme and salt and pepper. Put the juiced lemon and thyme in the chicken cavity along with 4-5 cloves unpeeled garlic cloves, then put the chicken in the freezer bag and massage the juice and herbs into the skin. Put in the fridge for a couple of hours to marinate.
- Preheat oven to 180°C/350°F/Gas Mark 4. Separate the cloves from garlic bulbs, leaving peel intact, then place the cloves, in a single layer, in a roasting tin and place chicken on the garlic.
- Pour in the water, then roast the chicken, brushing occasionally with the pan juices, for about 1 hour 20 minutes or until cooked through. You can test if the chicken is done by inserting a metal skewer into the thickest part of the meat. If the juices run clear, it’s done.
By Keith Kendrick
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