40 Cloves Roast Chicken

Ingredients

• 1600 gChicken
• 15 gSpice mix
• 120 gGarlic
• 30 mlOlive oil
• 150 gLemon
• 10 gThyme
• 5 gRosemary
• 15 gParsley

Instructions

1. 1

   Preparation

   • Pat the chicken dry. Rub the roast chicken seasoning (a store-bought mix of salt, paprika, thyme, rosemary, pepper) under the breast skin. Refrigerate at least 1 hour (or overnight).
   • Peel and gently smash the 40 garlic cloves. Heat on low in the microwave for 6 minutes until soft (or roast for 20–30 minutes at 180 °C wrapped in foil).
2. 2

   Trussing and stuffing

   • Tie the legs together and tuck the wing tips under the back.
   • Place the softened garlic cloves into the cavity (in a bag or loose) and press some under the skin if possible.
3. 3

   Arrange in roasting pan

   • Preheat oven to 190 °C.
   • Put herbs in the bottom of a roasting pan and place lemon slices on top.
   • Coat the chicken with olive oil and place it breast-side up on the lemon-herb bed.
4. 4

   Roasting

   • Roast breast-side up for 45 minutes at 190 °C.
   • Increase temperature to 220 °C and roast about 45 more minutes until internal temp is 75 °C in both breast and thigh and juices run clear.
   • Let rest 10 minutes before carving and serve with the soft roasted garlic cloves.