Garlic Roast Chicken With White Wine Sauce
Try out this easy recipe for a succulent garlic roast chicken. The chicken is roasted in a delicious sauce of white wine, rosemary, and 20 garlic cloves.
- Serves: 4 persons
- 3.7pounds/1.7 kilograms whole chicken (free-range, patted dry inside and out)
- 1lemon (halved)
- 3bay leaves
- 1tablespoon olive oil
- 1 ½tablespoons fresh rosemary (finely chopped)
- ½teaspoon sea salt
- 13 ½ounces/400 milliliters chicken stock
- 3 ⅜ounces/100 milliliters white wine
- 20cloves garlic (unpeeled)
Step 1Heat the oven to 375 F (190 C).
Step 2Pat the chicken dry inside and outside. Place lemon halves and bay leaves in the chicken cavity. Tie the legs together with kitchen string.
Step 3In a small bowl, mix together the olive oil, rosemary, and salt. Rub mixture over the entire chicken.
Step 4Place the chicken in a large baking dish. Set aside.
Step 5Bring the chicken stock, white wine and garlic cloves to a simmer in a medium saucepan. Pour the liquid and garlic cloves into the baking dish around the chicken. Cover baking dish with foil, crimping the edges tightly around the dish so that no steam can escape. Roast for 1 hour 20 minutes.
Step 6After this time, remove chicken from oven and remove the foil. Place chicken back in the oven, and roast for another 20 minutes or until the chicken is golden brown.
Step 7Remove chicken from the oven and loosely cover it in tinfoil. Let it rest for about 15 minutes.
Step 8Spoon the sauce from the baking dish into a saucepan, and keep it warm. You can strain some of the garlic cloves into the sauce, or just keep the cloves whole.
Step 9Serve chicken with garlic sauce on the side. Place a few garlic cloves on each plate so that guests can squeeze garlic onto the chicken if they wish.