40 Cloves of Garlic Chicken

Golden roast chicken, garlic, crisp leaves, and a punchy parmesan-anchovy dressing, this 40 cloves of garlic chicken is full of comfort and flavour. Rich garlic butter tucked under the skin keeps the chicken beautifully juicy, while the roasted garlic turns soft and tasty!
Comfort Food | Family Favourites | James Martin's Saturday Morning | Main Courses | Poultry
4

Ingredients

  • 1.6k whole chicken wishbone removed
  • 2 shallots, peeled and 1/2d
  • Few sprigs fresh thyme
  • 40 cloves garlic skin on
  • 15ml olive oil
  • salt and pepper
  • 200g roasted garlic and parsley butter
Salad
  • Mixed leaves
Dressing
  • 3 egg yolks
  • 200ml veg oil
  • 1 tsp Dijon
  • 6 anchovies
  • 75g grated parmesan
  • Crouton shards

Method

Print Recipe

Pre heat oven to 200c.

Fill the under skin of the chicken with garlic butter, pop into a roasting tray and oil on all sides, add the shallots, garlic cloves and thyme roast for 1 hour 15 minutes.

Blitz the egg yolks mustard and oil the make a thick mayo add the anchovies and parmesan blitz again.

Pile the leaves onto a platter carve the chicken and sit on top drizzle over dressing, dot with crouton shards.

Ingredients

  • 1.6k whole chicken wishbone removed
  • 2 shallots, peeled and 1/2d
  • Few sprigs fresh thyme
  • 40 cloves garlic skin on
  • 15ml olive oil
  • salt and pepper
  • 200g roasted garlic and parsley butter
Salad
  • Mixed leaves
Dressing
  • 3 egg yolks
  • 200ml veg oil
  • 1 tsp Dijon
  • 6 anchovies
  • 75g grated parmesan
  • Crouton shards

Method

Pre heat oven to 200c.

Fill the under skin of the chicken with garlic butter, pop into a roasting tray and oil on all sides, add the shallots, garlic cloves and thyme roast for 1 hour 15 minutes.

Blitz the egg yolks mustard and oil the make a thick mayo add the anchovies and parmesan blitz again.

Pile the leaves onto a platter carve the chicken and sit on top drizzle over dressing, dot with crouton shards.

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