One of the simplest ways to roast a chicken but absolutely delicious.
Usually I roast two chooks at once, that gives me lots of leftover meat and lots of bones for making stock. The stock from this roast is beautifully flavoured with the garlic and makes an excellent base for risotto and simple soups that allow the stock to shine through.
6 large cloves of garlic
50g butter, softened
salt and pepper
Preheat the oven to 190 degrees Centigrade.
Crush two garlic cloves and mix through the butter with a little salt and pepper.
Take the chicken and gently run your fingers under the skin on the breasts and legs.
Using most of the butter rub it under the skin over the breasts and legs.
Rub the remaining garlic butter over the outside of the chicken.
Bruise the rest of the garlic cloves and place in the chickens cavity.
Place the chicken in a roasting tin and cover with foil, seal well.
Roast in the preheated oven for 1 hour.
Remove the foil and baste with the pan juices.
Roast for a further hour, uncovered and basting regularly.