I first saw this recipe a couple of years ago, but it took me until this weekend to try it out.
40 cloves of garlic is essentially 4 bulbs (I counted the cloves and it was actually more than 40). Apart from copious amounts of garlic, you don’t need many other ingredients – chicken (obvs), a lemon (cut into thick slices), some thyme, oil and seasoning.
First cut a garlic bulb in half and rub all over the chicken on the open side, then put it inside the chicken. With the other 3 garlic bulbs, seperate the cloves keeping the skin on and place in the roasting tray with the sliced lemon.
Put the chicken on top of the garlic and lemon, rub oil over it, season with salt and pepper, sprinkle on a little thyme and it is ready for roasting in the oven on 190 deg, for 1hr and a half (timings may vary depending on the size of your chicken). Rest for 20 minutes before serving – which gives you time to make a gravy with the juices left in the roasting tray.
For the gravy, put the tray on a medium heat on the cooker, and mix in a tablespoon of flour well for a minute or so. Pour in a glass of white wine and stir, picking up all the bits in the tray until bubbling and beginning to thicken. Add 300ml of water and keep stirring until the gravy is at a consistency that you are happy with – sieve and serve.
Everywhere I have seen this recipe it always says the you’ll be surprised how little the chicken tastes of garlic and I have to admit that its true. The chicken picks up on the garlic’s sweetness but not its pungency, making it a really tasty dish.