Garlic and rosemary chicken

Ingredients 8
Servings 1


Serving Change
  • 2
  • olive oil
  • salt and milled pepper
  • 4
    large sprigs rosemary
  • 40
    cloves garlic
  • 150
    chicken stock
  • 150
    dry white wine
  • 250


Wash chicken and pat dry. Rub with olive oil and season inside and out. Place 2 rosemary sprigs and 4 garlic cloves in chicken cavity. Tie legs together with string. Scatter remaining garlic and rosemary into base of roasting pan or ovenproof dish small enough to hold chicken snugly. Combine stock and wine and pour just enough into pan to cover garlic. Place chicken, breast side up, in pan and roast at 200 ºC for 15 minutes. Baste with pan juices and turn chicken on its side. Roast for 15 minutes. Continue turning and basting every 15 minutes until chicken is once again breast side up. Add stock and wine mixture as necessary, to ensure that garlic doesn't burn. Roast chicken for a further 10 minutes, or until done. Remove chicken from pan and keep warm. Remove as much oil as possible from pan. Stir cream into pan juices in pan. Heat over high heat until reduced and slightly thickened. Carve chicken and serve with sauce poured over.

Read more on: poultry  |  roast


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