Hardly any ingredients make an amazing flavour, this is based on a Moro recipe for chicken thighs. We have a massive bay tree taking over the garden and luckily I LOVE fresh bay. It has wine in it too 😃
1 whole chicken
12 big fresh bay leaves
12 whole cloves of garlic, still in their skins
60ml olive oil
150ml dry white wine
Heat the oven to 175.
Spatchcock the chicken by cutting down the spine then turning over and squashing to flatten. Make 8 slanted slashes in the skin and poke a bay leaf in each. Season all over then place skin side down in a large frying pan, weigh down with a plate and a couple of tins (or a frying pan and saucepan full of water 🙄🤣), and fry over a medium heat to brown for 5 minutes then put it skin side up in a roasting tin.
Heat the olive oil in the frying pan and cook the garlic cloves in it for 5 minutes before tipping in the wine. Shake the pan to deglaze and boil the wine for a minute before tipping all over the chicken. Tuck the garlic cloves and any spare bay leaves under the chicken then roast for 30-40 minutes until cooked. Rest for 10 minutes then serve with greens. 🐓
