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Roast chicken with garlic and herbs

Recipe from: 5/1/1994 12:00:00 AM
Ingredients 10
Servings 5


  • 2
    free range chicken
  • 1
    whole garlic bulb
  • 1
    garlic clove, peeled
  • 5
    fresh rosemary, chopped
  • 5
    fresh origanum, chopped
  • 5
    fresh thyme, chopped
  • pinch of freshly ground black pepper
  • pinch of salt
  • 15
    olive oil
  • aluminium foil


1. Preheat oven to 180 ºC. Rinse chicken inside and out with cold water. Remove fat from inside chest cavity, then pat dry. Place the whole garlic clove in the cavity, truss the bird and set it aside. 2. Crush the garlic clove and add remaining ingredients. Rub the outside of the chicken with the herb paste. 3. Place the chicken on a rack in a roasting pan, breast side up; roast for 20 minutes. Turn chicken over and roast breast side down for another 20 minutes. Then turn the chicken over again and roast breast side up for 35 minutes longer. 4. Remove from oven, cover loosely with foil and let rest for 15 to 20 minutes before carving. Before serving, collect roasting juices and remove clear fat. Moisten the slices of meat with tasty juices.

Read more on: poultry  |  roast

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