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:
