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1
Preheat the oven to 220C.
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2
Chop the top off two of your garlic bulbs.
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3
Place on foil, drizzle with olive oil and sprinkle with rock salt.
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4
Wrap the foil around the garlic and bake for 30 minutes.
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5
Remove from the oven and allow to cool enough to handle.
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6
Next, separate the cloves, and squish the insides into a food processor.
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7
Add your rosemary and oil, and blend until smooth.
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8
Loosen the skin on the top of the chicken and thighs.
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9
Put the garlic mixture under the skin and smooth it out, getting it as far over the chicken as possible.
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10
Tie the legs together, and tuck the wings underneath.
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11
Pat the outside of the chicken dry with paper towels, then drizzle with olive oil and sprinkle with rock salt.
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12
Optional: Leave to marinade for as long as you wish - it will still taste great if you don't though!
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13
Before cooking, leave the chicken out of the fridge for half an hour.
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14
Chop your potatoes into chunks and score it allover.
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15
Place in your tray with your chicken and spray with cooking spray.
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16
Place the chicken in the oven for 15 minutes at 220C.
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17
Work out how long the chicken needs, and lower the temperature to 190C for the rest of the cooking time.
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18
When the time is up, check chicken cooked through by sticking a knife into the chicken breast and into the thigh - if it the juices run clear it is done.
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19
Leave your chicken to rest for 20 minutes.
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20
While it is resting, pop your carrots and asparagus in a frying pan with a little Olive oil and shake your paprika over the top, coating as evenly as possible.
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21
Cook until done to your liking - I like mine al dente.
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22
Carve your chicken and serve with your vegetables.
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23
You will find some of the juices have collected at the bottom of your baking tray - use a spoon to pour some onto the chicken
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24
Serve and enjoy!
