Roast Chicken with Forty Cloves of Garlic

Ingredients

• 40 garlic cloves (unpeeled)
• 1 whole chicken (about 1.3kg rinsed and patted dry)
• 800 g baby potatoes (halved)
• Baleia Extra Virgin Olive Oil for drizzling
• coarse salt and ground pepper
• 10 sprigs of fresh thyme

Instructions

1. 1

   Preheat oven to 180 degrees (fan forced) C or 200 degrees C

2. 2

   Place chicken in a large roasting pan

3. 3

   Add the garlic cloves and potatoes and place around the chicken

4. 4

   Drizzle all the ingredients with olive oil and season well with salt and pepper

5. 5

   Add the sprigs of thyme and roast, basting occasionally with pan juices until a meat thermometer inserted in thickest part of a thigh registers 75 degrees C or the juices run clear (about 60 minutes or so)

6. 6

   Transfer the chicken to a platter, cover loosely with foil, let it rest for 10 minutes while letting the garlic and potatoes roasting for an extra few minutes to crisp some more if required)

7. 7

   Serve