Polder chicken with polder garlic

Ingredients

• 1 large (1,200 g)free-range chicken
• 75 mlolive oil
• to tastesalt and black pepper
• 6 sprigsthyme
• 1 bulbgarlic

Instructions

1. 1

   Heat the oven

   Preheat the oven to 170°C and let the chicken come to room temperature.

2. 2

   Season the chicken

   Set the chicken in a roasting dish and pour the olive oil over it. Season all over with salt and pepper, then arrange the thyme sprigs around the dish.

3. 3

   Add the garlic

   Separate the cloves from the bulb and place them, unpeeled, around the chicken.

4. 4

   Roast until golden

   Put the roasting dish in the oven and roast the chicken for about 80–90 minutes, until golden and cooked through.

5. 5

   Baste the chicken

   Spoon some of the oil over the chicken from time to time as it roasts.

6. 6

   Check for doneness

   After 80 minutes, pierce the thickest part of the chicken with a skewer. If the juices run clear, it is cooked.

7. 7

   Rest before carving

   Take the chicken out of the oven, cover it with a sheet of aluminium foil and leave it to rest for at least 10–15 minutes before carving.

8. 8

   Serve with sides

   Serve with fried potatoes and a green salad.

What is polder chicken with polder garlic?

The dish takes its name from the Dutch polder landscape: reclaimed, low-lying farmland where local produce is closely associated with its surroundings. Its simple idea is to cook chicken with garlic and herbs that grow well in the same place.

This version keeps the preparation uncomplicated. Olive oil, thyme and whole unpeeled garlic cloves roast alongside the chicken, letting the cloves soften while the skin turns golden.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 34g protein, 1g carbs, 35g fat.

Most of the protein comes from the chicken, while the olive oil and chicken skin contribute much of the fat. The chicken and potatoes supply most of the meal’s energy, with very little carbohydrate coming from the garlic and herbs. Pair a moderate serving of potatoes with a generous green salad to balance the plate.

Why roast the garlic unpeeled?

Whole cloves: keeping the papery skins on helps protect the garlic as it roasts beside the chicken. The cloves soften inside their skins and can be squeezed out at the table.

Even spacing: arrange the cloves around the bird rather than piling them together, so they sit in the roasting dish and cook alongside it.

Getting a golden roast

Olive oil: pour it over the chicken before seasoning so it coats the surface. Spoon some of the oil over the bird occasionally during roasting, as the method instructs.

Room temperature: letting the chicken lose its chill before it goes in the oven is part of the recipe’s preparation. Keep this time brief and do not leave raw chicken out for an extended period.

How to tell when it is done

Skewer test: after 80 minutes, pierce the thickest part of the chicken and check the juices. The recipe’s cue is clear juices; if they are not clear, continue roasting and check again.

Timing: the stated roasting time is about 80–90 minutes, but the bird’s size and oven can affect how quickly it cooks. Let the doneness check guide you rather than relying on the clock alone.

Why resting matters

Resting: once the chicken is out of the oven, cover it loosely with aluminium foil and leave it for at least 10–15 minutes before carving. This gives you time to finish the sides and makes the chicken easier to carve neatly.

Keep the resting time in mind when planning the meal: the total time includes a generous roast, followed by this short pause before serving.

What to serve with it

Fried potatoes: these are the suggested accompaniment and make the meal more substantial. Their crisp edges contrast with the tender chicken.

Green salad: a fresh salad adds crunch alongside the rich roast and potatoes. Serve the roasted garlic cloves with the chicken for anyone who wants them.

Recipe notes & tips

• Let the chicken come to room temperature as directed, but avoid leaving it out for an extended period.
• Season all sides of the chicken rather than just the breast.
• Keep the garlic cloves unpeeled while roasting so they soften inside their skins.
• Baste occasionally with the oil in the roasting dish.
• After the 80-minute mark, check the thickest part and continue roasting if the juices are not clear.
• Allow at least 10–15 minutes for the chicken to rest before carving.

Variations

• Add lemon: place a few lemon wedges around the chicken for a brighter aroma.
• Use rosemary: replace some or all of the thyme with rosemary sprigs.
• Add root vegetables: arrange chopped carrots or parsnips in the roasting dish to cook alongside the chicken.
• Make extra potatoes: serve a larger helping of fried potatoes for a more filling meal.
• Serve with bread: offer crusty bread to accompany the roasted garlic and juices.

Common mistakes to avoid

• Skipping the rest: carving straight away lets the juices run out; leave the chicken covered for at least 10–15 minutes.
• Removing the garlic skins: roast the cloves unpeeled as directed so they soften without being exposed.
• Relying only on the timer: check the thickest part after 80 minutes and use the juices as the recipe’s doneness cue.
• Forgetting to baste: spoon some oil over the chicken from time to time during roasting.
• Carving before checking: make the skewer test in the thickest part before taking the chicken out to rest.

How to store

Refrigerate leftover chicken and garlic in a covered container within 2 hours, and use within 3–4 days. Reheat until steaming hot throughout; keep the meat covered while reheating to help prevent it drying out.

Frequently asked questions