Roast chicken with whole heads of garlic
- 2 large free-range chickens
- large knob of butter, softened
- 6 large roasting potatoes
- 6 heads of garlic
- drizzle of olive oil
- 2 sprigs rosemary
- sea salt
Preheat the oven to 190°C.
Rub the chicken with the butter and place it in a roasting tray in the oven for 30 minutes.
Peel and cut the potatoes into cubes, place in a pan of boiling salted water, simmer for 5 minutes to parboil them, then drain.
Remove the chicken after 30 minutes and add the garlic heads. Drizzle a little olive oil over each head, then add the potatoes and 1 sprig of rosemary and return to the oven for 1 hour.
Take the tray out after 30 minutes to turn the potatoes and garlic over. The potatoes will roast in the melted butter and juices from the chicken.
Remove from the oven after 1 hour, and the juices should run clear from the chickens. Remove the chickens from the pan and let them rest for 5 minutes. Return the garlic and potatoes to the oven.
Carve and arrange the chicken on a platter and remove the potatoes and garlic from the oven. The potatoes should be pale golden brown and the garlic soft. Place the potatoes and garlic around the chicken on the platter, spoon some of the juices from the pan over the chicken, then sprinkle with sea salt and roughly torn rosemary from the remaining rosemary sprig.
Serve each person a soft head of roasted garlic which they can squash with their fork and spread over their chicken. Garlic when roasted has a much milder flavour.