• Drizzle olive oil and spinkle rosemary ( freshly cut or dry) Bake whole garlic (6 whole garlic to one chicken) for 1 hour at 200C. (Bake additional 2 more whole garlic if you want to make sauce)
  • Squeeze out baked garlic with folk and mix with 25g butter or olive oil just enough to rub on chicken. Add fresh or dry rosemary, salt and pepper. Make extra if you want some sauce
  • Lift chicken skin from the breast side and push marinade all the way to the thighs. Rub evenly all over.
  • Leave some marinade to make sauce
  • Stuff whole lemon into chicken
  • Cover the chicken tray with tin foil and preheat oven at 190C and heat chicken for about 30 mins
  • Remove tin foil and bring temperature up to 220C to crips and brown skin
  • Move tray higher to top heating element and monitor making sure chicken is not burn. Take out chicken and oil bath it (either with some butter or oil or if there’s some oil on the tray, spoon oil over chicken, make sure as much area is covered possible) Spinkle some garlic powder over chicken if more flavour is desired (optional )
  • Once color is good, chicken is ready.
  • For sauce : on a frying pan, heat left over marinade add some stock or knorr cube with some water, add some flour to thicken and bring to boil. (To prevent flour lumps, mix some water to flour before pouring into sauce mixture) bring everything to boil and if needed reduce to desired consistency.
  • Garnish.
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