Garlic roast chicken

Method

1. Preheat the oven to 220C/gas 7.

2. Thoroughly wash the chicken and pat dry.

3. Blanch the garlic cloves in boiling water for 3 minutes, then drain and push the cloves into the cavity of the chicken and plug with the parsley stalks.

4. Rub the skin of the chicken with the vinegar, then with the olive oil. Sprinkle with salt and place on a trivet in the oven. Turn the heat down to 180C/gas 4 and cook for 1½ hours.

5. Remove from the oven, take out the parsley stalks and reserve. Transfer the chicken to a plate and pour the juices and garlic into an oven tray. Return this to the oven for ten minutes to crisp up the garlic, then remove the tray from the oven and place straight onto the stovetop at a low heat. Pour in the white wine and chopped parsley and reduce by half.

6. Now add the chicken stock, reduce by half and stir in the mustard and double cream. Serve the roast chicken with the mustard sauce, sautéed potatoes and the braised spinach.

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Ingredients

1 x 1.2kg chicken
2 bulbs Garlic
1 bunch Parsley, stalks and leaves
1 tbsp white wine vinegar
2 tbsp Olive oil
1/2 tsp Salt
125ml White wine
300ml chicken stock
1 tsp Dijon mustard
2 tbsp double cream
sautéed Potatoes, to serve
braised Spinach, to serve

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