- 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
- 700 gm Pontiac potatoes, coarsely chopped
- 60 gm butter, coarsely chopped
- 50 ml pouring cream
- 1Preheat 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.
- 2Rinse 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.
- 3Meanwhile, 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.
- 4Place 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.
Drink Suggestion: Full-bodied viognier. Drink suggestion by Max Allen