Crunchy roast potatoes
Crispy roast potatoes are an essential part of the perfect roast lunch. If you like parsnips, roast them in exactly the same way
Roast chicken with whole garlic, bay & white wine
- Preparation and cooking time
- Prep:
- Cook:
- Plus resting
- More effort
- Serves 4
Skip to ingredients
- 1 chickenabout 1.5kg/3lb 5oz
- 8 bay leaves
- 50g soft butter
- 1 lemonhalved
- 4 whole heads wet garlic
- ½ baguettecut into 8 thin slices on the angle
- 1 tbsp olive oil
- 150ml white wine
Nutrition: per serving
- kcal593
- fat32g
- saturates11g
- carbs23g
- sugars2g
- fibre2g
- protein53g
- salt0.95glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Season the chicken inside and out. Loosen skin over the breast and place a bay leaf and a little butter between the skin on each breast. Add the rest of the bay leaves and the lemon to the cavity, then smear the rest of the butter all over the bird. Place in a roasting tin and cook for 45 mins. Add the garlic to the pan, baste the chicken with the buttery juices and bake in the oven for 45 mins more.
step 2
Meanwhile, lay baguette slices on a tray and drizzle with a little oil. Bake for 20 mins until golden, then remove from the oven. When the chicken is cooked, remove from the oven and leave to rest with the soft garlic.
step 3
For the gravy, pour the fat out of the tin, place the tin on the heat and splash in the wine and any juices from the chicken. Bubble and scrape up any of the sticky bits, then drain into a jug. Serve the chicken with the croutons, the jug of gravy and the garlic for squeezing over.
