Garlic Roast Chicken

9 Feb

Garlic Roast Chicken

Another roast chicken post. I’m sorry. But this was so tasty and looked pretty, and you all liked it on Instagram so really you did this to yourselves.

This is how simple it is:

  • Butter – lots. Maybe four tablespoons
  • Garlic – lots. Four or five cloves
  • Small white onion
  • Sea salt

Mince or grate the garlic into the butter and mash it all together so it’s evenly distributed. Rub all over your chicken and if you’re being brave shove a load under the skin. Cut the onion in half and pop it in the chicken’s bum. Sorry. Sprinkle salt over the buttery skin.

Garlic Roast Chicken

Pop in the oven at about 190°c/gas mark 5 for around an hour and 40 minutes, but this will depend on the weight of your bird. Leave it to rest under some tin foil for about ten, fifteen minutes and then serve up, making sure you get most of that amazingly crispy skin.

Here is a strange drawing I did of an angry chicken. It’s probably angry because you’re eating it. You monster.

Bwwaaaaaaaaaaaakkkkk!

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