This delicious garlic roast chicken is perfect for any occasion, not just the Sunday lunch
- 1 medium whole chicken
- 6 heads of garlic
- salt and pepper
- 4 sprigs thyme
- 2 lemons
Preheat the oven to 190°C / 375°F / gas 5.
Leave 4 heads of garlic whole and peel and slice the remaining cloves into slivers.
Season the chicken with salt and pepper to taste.
Gently pull the skin away from the breast and slide in 2 of the thyme sprigs. Use a knife to make 6 small slits in the chicken breast and carefully spear 6 garlic slivers into the slits.
Tuck the lemons, the remaining thyme and a few garlic slivers into the cavity and place the chicken in a roasting tin. Scatter the remaining garlic heads around the chicken.
Place chicken in the oven and roast for 20 mins per 500g plus 10-20 mins extra. The juices should run clear when the chicken thigh is pierced. If not, cook further.
Serve the chicken surrounded by the roast garlic heads.