GREEK-STYLE ROAST CHICKEN

Make the most of the last of the summer tomatoes with this delicious roast chicken, basted with Robbie’s black garlic sauce. We love this with our warming Four Cheese Gratin, but our Farro Kitchen Potato Gratin works just as well if you need a speedy short cut.

Prep:
15 mins
Cook:
80 mins
Serves:
4-6

Ingredients

4 whole heads garlic

2 lemons

1 whole chicken (size 14)

3 Tbsp olive oil

Robbie’s black garlic sauce

2 Tbsp fresh oregano leaves, chopped

125ml chicken stock or dry white wine

3-4 bay leaves

700g heirloom tomatoes

1⁄4 cup kalamata olives

Method

Preheat the oven to 180°C.

Cut the top of the garlic heads off, then place the bases into a saucepan, cover with water, and bring to a simmer. Cook for 10 minutes, drain, and set aside.

Prick 1 lemon all over with a fork and stuff into the chicken cavity, along with salt, pepper and 1 tablespoon of oregano. If you wish, tie the legs together with string. Thinly slice the remaining lemon (a mandolin is good for this).

Pat the chicken dry with a paper towel. Mix together 1 tablespoon of olive oil with 2 tablespoons of Robbie’s black garlic sauce and brush the mix over the chicken. Scatter with half the remaining oregano and salt.

In a large roasting dish, place the lemon slices, garlic, bay leaves, and chicken stock. Add the chicken, breast side down. Roast for 30 minutes.

While the chicken is cooking, cut the tomatoes into wedges or halves and put into a large bowl with the remaining oil, oregano, and olives. Season generously with salt and pepper.

Once the chicken has roasted for 30 minutes, carefully turn the whole bird over so it is breast side up. Add the tomato mix to the roasting dish and cook for a further 50-60 minutes, or until the juices run clear when a skewer is inserted into the chicken thigh. Allow to rest for 10 minutes before carving and finish with a little extra black garlic sauce.