Ingredients (serves 4)

  • 1 large chicken

  • 2 whole garlic bulbs

  • 8 sprigs of rosemary

  • 2 lemons

  • White wine

  • Flour

  • 1 tsp tomato puree

  • 1 tsp soy sauce

  • Dash of olive oil

  • Salt and pepper to season

     

Method

  • Pre-heat your oven to 200 degrees C.

  • Break the garlic bulbs up into individual cloves but do not peel them.

  • Slice both the lemons in half and stuff the chicken with all of the garlic cloves, rosemary and lemons. Then quickly place each side of the chicken into a hot pan covered with a thin layer of olive oil.

  • Now place the chicken into a roasting pan and cover with foil before putting it into the hot oven.

  • Leave the chicken to cook for 30 minutes before lowering the heat to 160 degrees until well cooked. Pour the lemony juices over the chicken as required.

  • Remove the foil for the last 5 minutes of cooking and sprinkle the chicken with salt.

  • Once cooking is complete, leave the chicken to rest for at least 10 minutes before carving.

  • Once rested, remove the stuffing. It is a good idea to keep the garlic for garnish.

  • Using white wine, deglaze the roasting tin. Add tomato purée and soy sauce and season to taste.

  • Next, sift in a small amount of flour and then strain the sauce through a fine sieve placed over the chicken. Serve hot. It's great with potato dauphinoise.