Preheat the oven 180°C.
Separate the garlic cloves slightly and place in a small saucepan. Cover with water and bring to the boil. Cover, lower the heat and allow to simmer for 30 minutes. Remove the garlic from the water (don’t discard). Let the cloves cool, then squeeze out the garlic pulp.
Using your fingers, loosen the skin over the chicken breast area gently. Mix the squeezed garlic pulp with the chopped rosemary leaves and spread it directly onto the flesh of the chicken breast, under the skin. Place a few lemon slices on top and pull the skin back. For extra flavour, place garlic, rosemary and lemon in the cavity.
Place the chicken on the rack of a roasting tin, drizzle with olive oil, then rub it to cover the whole chicken. Season with salt and black pepper. Oven-roast the chicken until cooked through and golden brown (calculate 20 minutes for every 500g, plus an extra 20 minutes). Remove the chicken from the oven as soon as it’s done and set aside while you make the gravy.
Prepare the gravy:
Ladle most of the fat out of the roasting tin and transfer the tin to a heated plate. Stir the cake flour into the pan juices until mixed. Add some of the garlic water and the white wine, and bring to the boil. Simmer until the gravy thickens. Season to taste.
Carve the chicken and serve with the gravy.
Words and image: Home magazine
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