I have a Greek-Sudanese friend that, no matter how her homemade recipes begin, they always end with, “and then you put lemon”. She would like this recipe because you begin with a nice chicken, a couple of garlic heads “and then you put lemon”
I started out today with a chicken and no plan. In fact, I had the “I can’t be bothered blues”. The I can’t be bothered blues usually means, whatever is in the house gets cooked, no shopping. I had celery, potatoes, garlic, onion, 1 carrot and lemon. Et voila! It got cooked.
My first idea was to stuff everything but the potatoes into the chicken cavities but I don’t think that would have been as interesting. But huge amounts of garlic stuffed into the cavities, was interesting! The aroma coming from the oven had us salivating 20 minutes into cooking time. The clay pot was well chosen as the roaster for this recipe. Covered, it delivered juicy, golden, garlic infused chicken. The bonus was those roasted garlic cloves, sweet and spreadable.
1 roasting chicken
2 garlic heads, cut in half, horizontally
1 lemon, quartered
Salt and pepper
1/4 cup olive oil
2 tbsp butter
2 celery branches, sliced into large pieces
1 carrot, sliced
1 onion, quartered
6 small potatoes, halved
Season the chicken with salt and pepper, inside and out. Divide the garlic and lemon and put half in each cavity. Combine the butter and olive oil. Truss the chicken well and then brush with a little of the olive oil mixture, reserving the rest. Mix the vegetables together in a bowl with oregano, thyme, salt and pepper. Pour the remaining olive oil over the vegetables, blend well, then put in the bottom of a pre-soaked clay pot. Put the chicken on top, cover and roast in a 425 degree oven for 1 1/2 hour, removing the cover for the last half hour.