I think chicken is my favourite meat. I could genuinely just eat chicken every day and not get bored… maybe that’s why whenever anybody eats something new and unusual it always tastes like chicken.
Here’s another quickie recipe for you starring chicken and 40 cloves of garlic. Yeah, you heard me: 40 cloves of garlic. Amazingly you won’t even smell that bad after eating it… but your kitchen will temporarily smell like, well, garlic. If you need to stave off the vampires it’d make a good hangout.
40 GARLIC CLOVE CHICKEN
1 medium whole chicken, cleaned, gizzards removed and patted dry with paper towel
1 lemon, half left intact and the other half sliced
4 garlic bulbs, cloves separated, skin left on (about 40 cloves)
1 1/2 glasses white wine or water
Sea salt and freshly ground black pepper, to taste
1. Pre-heat the oven to 200 degrees C. Rub the cleaned chicken all over with the vegetable oil and season well inside and out. Put half the thyme, a handful of the garlic cloves and the intact half of the lemon inside the chicken cavity, then heap the rest of the thyme, lemon and garlic on the bottom of a deep baking tray and cover with the wine or water. Rest the chicken on top and roast for about an hour until the skin is golden and crispy and the meat is cooked through.
2. Tent the tray with foil and let the chicken rest for 20 mins. Carve and serve the chicken with the garlic cloves (they should be soft and easily squeezed out of their skins), roasted potatoes and vegetables of your choice.
Until next time, peace and love,