Ingredients

• For the chicken
1 whole chicken (around 3.5 lb – 1.6kg), free-range if possible

• 40 garlic cloves, unpeeled (About 4-5 bulbs)
• 1 tbsp olive oil
• 2 tbsp butter
• 1 small brown onion, roughly chopped
• 2 sprigs thyme
• 1 sprig rosemary
• 1 lemon (zest only)
• 2 bay leaves
• 1 cup – 250ml dry white wine (or chicken stock)
• Salt and cracked black pepper

Steps

• Step 1

  Preheat oven to 375°F – 180°C fan.

• Step 2

  In a large Dutch oven or pot with a lid, heat olive oil and butter over medium heat.

• Step 3

  Season chicken generously with salt and cracked pepper, including inside the cavity. Set aside.

• Step 4

  Add onion and garlic cloves (leave skins on garlic) to the base of the pan. Stir 1 minute to soften slightly.

• Step 5

  Add herbs, optional lemon zest, and pour in wine or stock, just enough to cover the garlic without submerging.

• Step 6

  Nestle the chicken back on top of the garlic.

• Step 7

  Cover tightly with lid or foil. Bake for 45 minutes first. Baste chicken with pan juices.

• Step 8

  Uncover, and roast another 30 – 40 minutes at 400°F – 200°C to crisp the skin. (If skin is not crispy use broiler)

• Step 9

  Remove from oven, baste again, and rest 15-20 minutes before carving.

• Step 10

  Mash the garlic into the pan juices to create a rustic sauce, or simply spread the sweet cloves onto toast. Serve with crusty bread or roasted vegetables.

Little Tips

If you want a richer sauce, mash a few garlic cloves into the pan juices and whisk in heavy cream then reduce a little.