Roast Chicken With Bertolli Spread By Gennaro

Name: Roast Chicken With Bertolli Spread By Gennaro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: garlic Small head of unpeeled; 5 sage leaves x large, finely chopped; 2 rosemary needles x sprigs, finely chopped; 1 handful mint finely chopped; 1 handful marjoram leaves finely chopped; 1 lemon small, keep lemon halves; 3 ounces Bertolli spread; pepper; 1 chicken weighing approx. 1.5 kg; 1/2 glass white wine 50ml; 1 glass vegetable stock 100ml; 4 carrots cut lengthways in half

Servings: persons

garlic Small head of unpeeled
5 sage leaves x large, finely chopped
2 rosemary needles x sprigs, finely chopped
1 handful mint finely chopped
1 handful marjoram leaves finely chopped
1 lemon small, keep lemon halves
3 ounces Bertolli spread
pepper
1 chicken weighing approx. 1.5 kg
1/2 glass white wine 50ml
1 glass vegetable stock 100ml
4 carrots cut lengthways in half

1
Place the unpeeled garlic cloves in a hot oven 210 C, 190 C fan oven, Gas mark 7 for about 15 minutes until soft. With the help of a tea towel, remove the skins while still warm. Place the Bertolli Spread and garlic in a small bowl together with the chopped herbs, lemon juice, salt and pepper. Mix together well until you obtain a smooth paste.
2
Take the chicken and carefully ease the skin away from the breasts, taking care not to tear the delicate skin. With your fingers, spread the paste evenly all over the breast under the skin. Fill the cavity of the chicken with the lemon halves.
3
Line the bottom of the roasting tin with the carrots, arranging them in 2 lines like a railway track. Place the chicken on top of the carrots - this is done to prevent the bird from sticking to the tin. Season the chicken with salt and pepper and drizzle with olive oil rubbing well all over. Pour in the wine and stock.
4
Cover with aluminium foil and roast in the hot oven for about 1 hour 30 minutes until the chicken has thoroughly cooked through. Remove the aluminium foil 20 minutes before the end of cooking time. Remove from the oven, leave to rest for 10 minutes before carving.

157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: garlic Small head of unpeeled, 5 sage leaves x large, finely chopped, 2 rosemary needles x sprigs, finely chopped, 1 handful mint finely chopped, and more.

Yes, Roast Chicken With Bertolli Spread By Gennaro falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!