This is another super garlicky and tasty dish. I made the braised version awhile ago and I thought it's about time I try the roasted version. I prefer this version simply because of the super delicious roasted garlic especially the charred ones! The rosemary is a nice change from thyme, very fragrant and it's much easier to de-stem as compared to thyme.
Adapted from Wandering Chopsticks
- 1.5 kg Whole Chicken
- 40 cloves (about 4 bulbs) Garlic - peeled and lightly crushed
- 1 bunch rosemary - leaves only, stems discarded
- 1 Lemon
- Freshly Ground Black Pepper
- Butterfly (or spatchcock) the whole chicken. Shown here.
- Trim off any excess of fat from the chicken, rinse and pat dry.
- Salt and pepper the skin and the inside of the chicken.
- Leave at room temperature for about an hour.
- Preheat oven to 220°C.
- Rub skin with oil.
- Drizzle juice of 1 lemon all over the skin and inside of the chicken.
- Quarter the lemon and place the lemon wedges together with rosemary and garlic cloves on a baking tray.
- Place chicken on top of the bed of herbs.
- Roast at 220°C for about 10 mins.
- Reduce heat to 180°C and continue roasting for about 30-40 mins or until done (juices should run clear when a skewer is inserted into the leg).