Garlic Roast Chicken With White Wine Sauce
This recipe offers an exquisite culinary experience where the chicken is delicately stuffed with zesty lemon and aromatic bay leaves. It's then beautifully roasted in a mouth-watering fusion of white wine and rosemary, accompanied by a generous infusion of twenty garlic cloves. The end result is a flavourful symphony that elegantly combines the tang, aroma, and subtle sophistication of its ingredients.
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Equipment
- 1 Mixing Bowl
- 1 Baking Dish 9″x13″
- 1 Sauce Pan
Ingredients
- 3 ⅓ lbs whole chicken (free-range, patted dry inside and out)
- 1 lemon (halved)
- 3 bay leaves
- 1 tbsp olive oil
- 1 ½ tbsp rosemary (finely chopped)
- ½ tsp sea salt
- 13 ½ oz chicken broth
- 3 ⅓ oz white cooking wine
- 20 cloves garlic (unpeeled)
Instructions
- Heat the oven to 375 F (190 C).
- Pat the chicken dry. Place lemon halves and bay leaves in the chicken cavity. Tie the legs together with kitchen string.3 ⅓ lbs whole chicken, 1 lemon, 3 bay leaves
- In a small bowl, mix together the olive oil, rosemary, and salt. Rub mixture over the entire chicken.1 tbsp olive oil, 1 ½ tbsp rosemary, ½ tsp sea salt
- Place the chicken in a large baking dish. Set aside.
- Bring the chicken stock, white wine, and garlic cloves to a simmer in a medium saucepan. Pour the liquid and garlic cloves into the baking dish around the chicken. Cover the baking dish with foil, crimping the edges tightly around the dish so that no steam can escape. Roast for 1 hour 20 minutes.13 ½ oz chicken broth, 3 ⅓ oz white cooking wine, 20 cloves garlic
- After this time, remove the chicken from the oven and remove the foil. Place chicken back in the oven, and roast for another 20 minutes or until the chicken is golden brown.
- Remove chicken from the oven and loosely cover it in tinfoil. Let it rest for about 15 minutes.
- Spoon the sauce from the baking dish into a saucepan, and keep it warm. You can strain some of the garlic cloves into the sauce, or just keep the cloves whole.
- Serve chicken with garlic sauce on the side. Place a few garlic cloves on each plate so that guests can squeeze garlic onto the chicken if they wish.