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Foods, Tips

Garlic Roast Chicken

This recipe is again from Syrie Wongkaew, a food-loving Australian. Credits to her.


Check her website, Taste Buddies. I really love her recipes.


If you want a really tasty roast chicken without too much fuss, then this garlic roast chicken is for you.

The chicken is stuffed with lemon and bay leaves and then roasted in a delicious sauce of white wine, rosemary and 20 garlic cloves.

While this may sound like a lot, the dish is not overly garlicky. The garlic is roasted in its skin and imparts a delicate flavor into the white wine sauce.

Choose from a selection of delicious side dishes including salads and roasted vegetables.


  • 1.7kg (3.7lbs) free-range chicken, washed and patted dry
  • 1 lemon, halved
  • 3 bay leaves
  • 1 Tbsp of olive oil
  • 1 1/2 Tbsp finely chopped fresh rosemary
  • 1/2 tsp of sea salt
  • 400 mls of chicken stock
  • 100 mls of white wine
  • Kitchen string for tying the chicken legs
  • Aluminum Foil
  • Serves 4


  1. Pre-heat the oven to 375F (190C).
  2. Wash the chicken and pat dry. Place lemon halves and bay leaves in the chicken cavity. Tie the legs together with kitchen string.
  3. In a small bowl, mix together the rosemary, salt and olive oil. Rub mixture over the chicken.
  4. Place the chicken in a large baking dish. Set aside.
  5. Bring the chicken stock, white wine and garlic cloves to a simmer in a medium saucepan. Pour the liquid and garlic cloves into the baking dish with the chicken. Cover baking dish in foil so that no steam can escape and roast for 1 hour 20 minutes.
  6. After this time, remove chicken from oven and remove the foil. Place chicken back in the oven and roast for another 20 minutes or until the chicken is golden brown.
  7. Remove chicken from the oven and loosely cover it in foil. Let it rest for about 15 minutes.
  8. Spoon the sauce from the baking dish into a saucepan and keep it warm. You can strain some of the garlic coves into the sauce or just keep the cloves whole.
  9. Serve chicken with garlic sauce on the side. Place a few garlic cloves on each plate so that guests can squeeze garlic onto the chicken if they wish.

About Count Clement II

A Traveler


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