This is slightly adapted from the second Leon cookbook. Their recipe was for chicken with 100 cloves of garlic, and frankly, that just seemed a little excessive to me. This is a beautifully easy dish to pull off, it only involves around 10 minutes of active work. The garlic flavour is mild and sweet, don’t be put off by the quantities. That being said, I would not advise this dish prior to a date or dentists visit. Serves 4-6 depending on the size of chicken you get.
- 1 whole chicken
- 40 cloves of garlic (3-4 heads of garlic)
- A few sprigs of fresh thyme
- 200 mls of red wine vinegar
- Olive oil
- Do I really need to say salt and pepper?
- Line a deep lidded pot capable of holding a chicken with approximately 20-25 of the cloves of garlic in their skins.
- Stuff the chicken with the remaining cloves and the thyme.
- Rub the skin of the chicken with olive oil and season.
- Place the chicken in the dish with the garlic.
- Pour over the vinegar.
- Cook, covered, in the oven for 1 hour at 200°C.
- Take off the lid, turn up the heat to 220°C and cook for a further 30 minutes until crispy. You may need to add water during this stage to keep the chicken moist, although this did not happen to me.
- Remove the chicken and carve.
- While carving, put the dish with the vinegar jus and garlic on a hot stove so that the liquid reduces a bit.
- Serve on top of some mash, with the jus poured over and topped with a few cloves of roasted garlic.