Roast chicken with whole garlic, bay & white wine

Roast chicken with whole garlic, bay & white wine requires around 1 hour and 50 minutes from start to finish. For $1.95 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 362 calories, 12g of protein, and 20g of fat. This recipe from BBC Good Food requires white wine, bay leaves, olive oil, and lemon. 11 person were impressed by this recipe. Overall, this recipe earns a good spoonacular score of 41%. Similar recipes are Lemon-Garlic Roast Turkey & White-Wine Gravy, Roast Chicken Thighs with White Wine, and Braised Chicken with Garlic and White Wine.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 90 minutes

 

Ingredients:

½ baguette cut into 8 thin slices on the angle

8 bay leaves

50g soft butter

1 chicken about 1½ kg 3lb (5oz)

4 whole heads wet garlic

1 lemon, halved

1 tbsp olive oil

150ml white wine

Equipment:

oven

frying pan

Cooking instruction summary:

Heat oven to 200C/180C fan/gas 6.Season the chicken inside and out. Loosenskin over the breast and place a bay leafand a little butter between the skin oneach breast. Add the rest of the bayleaves and the lemon to the cavity, thensmear the rest of the butter all over thebird. Place in a roasting tin and cook for45 mins. Add the garlic to the pan, bastethe chicken with the buttery juices andbake in the oven for 45 mins more.Meanwhile, lay baguette slices on atray and drizzle with a little oil. Bake for20 mins until golden, then remove fromthe oven. When the chicken is cooked,remove from the oven and leave to restwith the soft garlic.For the gravy, pour the fat out of thetin, place the tin on the heat and splashin the wine and any juices from thechicken. Bubble and scrape up any of thesticky bits, then drain into a jug. Servethe chicken with the croutons, the jug ofgravy and the garlic for squeezing over.

 

Step by step:


1. Heat oven to 200C/180C fan/gas 6.Season the chicken inside and out. Loosenskin over the breast and place a bay leafand a little butter between the skin oneach breast.

2. Add the rest of the bayleaves and the lemon to the cavity, thensmear the rest of the butter all over thebird.

3. Place in a roasting tin and cook for45 mins.

4. Add the garlic to the pan, bastethe chicken with the buttery juices andbake in the oven for 45 mins more.Meanwhile, lay baguette slices on atray and drizzle with a little oil.

5. Bake for20 mins until golden, then remove fromthe oven. When the chicken is cooked,remove from the oven and leave to restwith the soft garlic.For the gravy, pour the fat out of thetin, place the tin on the heat and splashin the wine and any juices from thechicken. Bubble and scrape up any of thesticky bits, then drain into a jug.

6. Servethe chicken with the croutons, the jug ofgravy and the garlic for squeezing over.


Nutrition Information:

 

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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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