Give your roast chicken a healthy dose of garlic, and you'll be awarded with the tastiest roast dinner imaginable!
This dish contains no less than 40 cloves of garlic. The strength of the garlic is mellowed when baked in a casserole. The resulting dish is a chicken that is moist, tender and flavoursome.
Chicken wrapped in greaseproof paper to trap all the wonderful juices - keeps beautifully moist!
This is a traditional roast chicken dish from Algeria. The sauce is a combination of onions, garlic, mustard, balsamic vinegar and cayenne pepper. When I have time, I prepare the chicken a few hours ahead of time and let it marinate in the sauce before roasting it in the oven. I usually serve the chicken with cubed roast potatoes. I coat them with the same sauce and cook them in the oven for 1 hour.
Chicken and potatoes are baked in butter with 24 cloves of garlic. Add a little maple syrup at the end for sweetness. Don't worry, the garlic cooks down to a mellow, soft texture that's simply delicious spread over the chicken! Serve with a green salad, broccoli or asparagus.
Simple, delicious and just begging to be made for your next Sunday lunch! In this recipe a whole chicken is roasted with potatoes in the same roasting tin resulting in a tender and juicy bird and simply gorgeous spuds.