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Garlic and thyme chicken with mash

You'll need

4 garlic heads, cloves separated and peeled 1 bunch thyme 3 lemons 1 organic chicken (about 1.8kg) 25 ml extra-virgin olive oil 125 ml (½ cup) chicken stock 60 ml dry white wine To serve: bitter greens, such as frisée   Potato mash 700 gm Pontiac potatoes, coarsely chopped 60 gm butter, coarsely chopped 50 ml pouring cream


  • 01
  • Preheat oven to 200C. Scatter two-thirds of garlic and half the thyme in base of a roasting pan large enough to fit chicken snugly. Thinly slice ½ a lemon and scatter over.
  • 02
  • Rinse chicken inside and out under cold running water, pat dry with absorbent paper, season generously. Coarsely chop 1½ lemons, stuff into cavity with remaining garlic and remaining thyme. Place in roasting pan, drizzle with oil, squeeze over juice of ½ a lemon, add stock, roast for 40 minutes, baste with pan juices, roast until golden and cooked through and juices run clear when thigh is pierced with skewer (30-40 minutes). Remove chicken from pan, cover with foil, rest in a warm place.
  • 03
  • Meanwhile, for potato mash, place potato in a saucepan of salted cold water, bring to the boil over high heat, cook until tender (15-20 minutes). Drain well, return to pan, add butter, mash with a fork until smooth, add cream, season to taste. Add 60ml roasting juices from pan, mix well. Keep warm.
  • 04
  • Place roasting pan over high heat, add wine and cook, coarsely crushing garlic with the back of a wooden spoon, until reduced to a thick sauce (4-5 minutes), squeeze in juice of remaining ½ a lemon, season to taste and serve with chicken, mash and green salad.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Full-bodied viognier.

Featured in

Jun 2009

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