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Chicken with Roasted Garlic

A whole chicken roasted with garlic, rosemary, and blood oranges, finished with a rich Cava and white wine gravy.

Garlic Chicken Dinner Main Course French Roast

Estimated Nutrition

Calories

1310.1

kcal / serving

5240.2 kcal total

Carbs

11.1g

per serving

44.2 g total

Fat

72.1g

per serving

288.4 g total

Protein

113g

per serving

452.1 g total

Cook Time

130

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Butter

good quality French butter, sliced

Butter

a knob

Fruits

piece

Blood Oranges

cut into wedges

Liquids

375

Cava

half a bottle used for roasting

375

Cava

half a bottle used for gravy

750

White Wine

dry white wine to taste

Meat

2.5

Chicken

whole chicken

NutsSeeds

head

Garlic

separated into cloves and unpeeled

bunch

Rosemary

fresh

handful

Tarragon

fresh

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

Method

Preheat the oven to 150°C.

Scatter the unpeeled garlic cloves, half the rosemary, and half the orange wedges into a roasting tin.

Stuff the chicken cavity with remaining orange and rosemary, and slide butter slices under the breast skin.

Place the chicken breast-side up on the garlic in the roasting tin.

Pour half a bottle of Cava over the chicken and cover the tin with foil.

Roast in the oven for 90 minutes.

Remove foil, turn the chicken upside down, and baste with tin juices.

Cook for 20 minutes to brown the underside, then turn the chicken back over.

Baste again, increase oven to 180°C, and cook until browned and juices run clear.

Remove chicken from the tin and let it rest in a warm place.

Discard large solids from the tin juices, reserving any soft garlic pulp for a clean pan.

Combine roasting juices, garlic pulp, remaining Cava, and white wine in the pan.

Simmer with tarragon until reduced by half, then whisk in a knob of butter.

Carve the chicken and serve with the reduced tarragon and garlic gravy.

made with
a toodle. project