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  • Lucie Ellis

41. Bay & Garlic Roast Chicken


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 ๐Ÿ˜ƒ


1 whole chicken

12 big fresh bay leaves

12 whole cloves of garlic, still in their skins

60ml olive oil

150ml dry white wine

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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 ๐Ÿ™„๐Ÿคฃ), 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. ๐Ÿ“


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