Black Garlic Roast Chicken

Ingredients

• 1 whole organic chicken
• 70 g unsalted butter
• small handful flat leaf parsley (washed, stems removed, finely chopped. Roughly 6 stems)
• 1 bulb black garlic (peeled, crushed (approx 15g in weight))
• pinch sea salt
• 3 cloves garlic
• drizzle oil (extra virgin)
• sea salt
• cracked pepper

Instructions

1. 1

   Preheat oven to 200°c.

2. 2

   Start with making the butter. Combine the soft butter, salt, parsley and black garlic in a small bowl. Give a quick mix to combine. I tend to use my hands to squish the garlic and parsley into the butter

3. 3

   With the chicken legs pointed towards you, gently place your fingers under the chicken breast skin and loosen the skin from the breasts. Take ¾ of your butter and push it under the skin. Use your fingers to spread the butter on the breasts and legs (still under the skin)

4. 4

   Pop remaining butter in the chicken cavity along with the fresh garlic cloves.

5. 5

   Drizzle the entire chicken with olive oil and rub with any remaining butter. Sprinkle with salt and pepper.

6. 6

   Pop into a preheated oven for 1 hour and 15 minutes. Baste your chicken every 20minutes with the pan juices. The chook will be cooked when you can insert a skewer into the meat and the juices run clear as well as a lovely golden, crispy skin. Remove from oven, let it rest for 10 minutes.

7. 7

   Carve & serve.