Chicken Roasted with Whole Cloves of Garlic

Method

1. Season the cavity of the chicken with the salt and freshly ground black pepper, then put in the sprig of fresh thyme (or rosemary) and the peeled garlic cloves. Smear the breast and legs with some soft butter, season with salt and freshly ground pepper. Truss lightly with cotton string.

2. Preheat the oven to 180°C/Gas Mark 4.

3. Put the chicken breast side down into the roasting tin and drizzle with a little olive oil. Roast for 30 minutes, then turn breast side up and continue to roast. After about 15 minutes add the unpeeled garlic to the roasting tin — toss in the oil and chicken fat and add a little more olive oil if necessary. Continue to roast until the chicken is golden and fully cooked. Watch the unpeeled garlic cloves to make sure they don't overcook —he garlic inside the skins should be soft and sweet.

4. When the chicken is cooked, remove to a serving dish. Surround with the unpeeled garlic, spoon out all the garlic from the cavity and test to make sure the cloves are cooked. I often find that they need a little longer, so I put them into a saucepan with a little chicken stock and continue to cook for 5-10 minutes more or until they are soft, then add them to the carving dish.

5. Meanwhile make the gravy. Degrease the roasting tin, add the homemade chicken stock to the juices, bring to the boil and whisk gently to help to dislodge and dissolve the caramelised juices on the tin. Taste and season with salt and freshly ground pepper. If you like, thicken slightly by whisking in a little roux but I usually serve it just as it is. Serve the gravy and whole garlic cloves with the chicken.