- Ready Time : 0 min
- 1/2 lemon pepper
- fresh rosemary sprigs
- 3-4/5 pound chicken
- 4 or 5 heads
- 4 tablespoons olive oil
- salt and ground black pepper
- steamed broad beans and spring onions, to serve
This is not as alarming as it sounds. Long slow cooking makes the garlic soft and fragrant and the delicious flavor permeates the chicken.
Preheat the oven to 375. Place the lemon half and the rosemary sprigs in the chicken. Separate 3 or 4 of the garlic heads into cloves and remove the papery husks, but do not peel. Slice the top of the other garlic head.
Heat the oil in a large flameproof casserole. Add the chicken, turning it in the hot oil to coat the skin completely. Season with salt and pepper and add all the garlic.
Cover the casserole with a sheet of foil, then the lid, to seal in the stream and the flavor. Cook for 1-1¼ hours until the chicken is completely cooked. Serve the chicken with the garlic, accompanied by steamed broad beans and spring onions.
Source: Cooking with Herbs and Spices