Name: Roast chicken with 40 cloves of garlic
Cook time: 80 min
Total time: 80 min
Yield: 4
Ingredients: 3 bulbs garlic (200g); 60 gram (2 ounces) butter, softened; 1.7 kilogram (3½-pound) whole chicken; 2 teaspoon salt; 2 teaspoon cracked black pepper; 1 cup (250ml) water

Roast chicken with 40 cloves of garlic

Don't be put off by the amount of garlic in this recipe. It infuses the chicken with a wonderful, yet not overpowering flavour. You can always discard it after cooking, if you don't want the full garlic experience!

Serves 4

Cook

1H 20M

Ingredients

3 bulbs garlic (200g)

60 gram (2 ounces) butter, softened

1.7 kilogram (3½-pound) whole chicken

2 teaspoon salt

2 teaspoon cracked black pepper

1 cup (250ml) water

Method

1.Preheat oven to 200°C/400°F.

2.Separate cloves from garlic bulbs; leave unpeeled. Rub butter over outside of chicken and inside cavity; press combined salt and pepper onto skin and inside cavity. Place half the garlic inside cavity; tie chicken legs together with kitchen string.

3.Place remaining garlic, in a single layer, on a rack in a medium roasting pan; place chicken on garlic. Pour the water into the pan. Roast chicken, brushing occasionally with pan juices, 1 hour or until juices run clear when the thickest part of a thigh is pierced with a skewer and chicken is browned and cooked through.

4.Transfer chicken to a platter; cover with foil. Rest 15 minutes. Squeeze garlic from the skin and serve with chicken.