I picked this recipe because I was intrigued by the combination of flavours and particularly by the roasted garlic idea. It’s simple and easy and with a few touches becomes something completely different!


For the chicken
  • 1x whole chicken (approx. 1.9kg)
  • 1/2-1x lemon, quartered
  • 1x bay leaf
  • 30g of butter
  • 1x tablespoon of olive oil
  • 10g of thyme, leaves taken off the stalk
  • 250g banana shallots (or round/small ones), quartered (or whole)
  • 40x garlic cloves, separated and skin on
  • 250ml of chicken stock (1 cube dissolved in 250ml water)
  • 150ml of wine (red or white)
  • Salt and pepper
For the sauce
  • 100ml of double cream


Take the chicken out of the fridge an hour before cooking to allow it to come to room temperature. In the meantime, pre-heat the oven at 180oC/fan. Put the lemon halves and the bay leaf in the cavity and season the chicken with salt, pepper and thyme. Use a cast iron casserole with a lid (or a baking tray, but you will need to cover with foil). Place the casserole on a hob, add the butter and the olive oil and when hot, seal the chicken on all sides at a medium-high heat (7 out of 9).

Then add half the amount of the shallots, followed by half the amount of the garlic cloves. Repeat with the other half of the shallots and finish with the remaining  garlic cloves. Finally, pour in the chicken stock and wine and bring to a simmer. Then cover with the lid and transfer the casserole to the oven. Cook for about 1h and 45min.

You can uncover the casserole for the last 10-15min of the roasting, for the skin to crisp up!

At the end of the cooking time, remove the chicken form the casserole along with the garlic cloves and shallots and add the double cream to the remaining liquid in the casserole. Cook for a couple of minutes until it comes to a boil but no more as the sauce shouldn’t be too thick in consistency. Serve the chicken with the shallots and garlic cloves topped with the sauce.


That’s a recipe from The Hairy Bikers/BBC food (see references). I did some changes to the original recipe. For example, they used vermouth but I used wine instead (didn’t have any vermouth 🙂 ). Actually worked quite well!

The problem with this recipe is that it gets a bit messy to get the roasted garlic out of the skins. I guess the garlic cloves have to be in their skins otherwise you will end up with a mash by the end of the cooking time. It does add to the whole experience though!

In conclusion, the chicken turned out to be extremely succulent and moist (roasting chicken in some kind of liquid really works!) and full of intense aroma! Try it with a side of a slice of bread topped with roasted garlic! Amazing!


Leave a Reply