Roast It Tonight: Chicken With 40 Cloves Of Garlic

1. 1

   Preheat the oven to 350F.

2. 2

   Season the chicken liberally with salt and pepper and place in a large lidded ovenproof casserole dish.

3. 3

   Sprinkle over the rosemary and thyme, then place the garlic cloves around the bird.

4. 4

   Pour over the oil, stock and wine.

5. 5

   Mix together the flour with the water and oil to form a paste and roll this into a long strip 1/4 inch thick.

6. 6

   Press the paste strip around the edge of the casserole dish, then cover with the lid to form a hermetic seal.

7. 7

   Place the casserole in the preheated oven and bake for 1 1/4 hours, or until the chicken is tender and the juices run clear when the thigh is pierced with a skewer or small, sharp knife.

8. 8

   To serve, carefully lift out the cooked chicken and remove the garlic cloves.

9. 9

   Strain the cooking juices through a fine sieve into a small pan.

10. 10

    Cut the chicken into 8 pieces and arrange the garlic around the bird.

11. 11

    Pour over the cooking juices and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.