蒜香烤雞 配 香草烤馬鈴薯
Category: Meat, Entree, Main Dish
Portion: Serves 4
4 bulbs garlic
1/4 cup butter, room temperature
2 tsp salt
2 tsp pepper
1 cup chicken stock, hot
1 kg new potatoes, cut into large pieces
1/4 cup chopped parsley
2 tbsp olive oil
salt and pepper to taste
2 tbsp butter
2 tbsp flour
Preheat oven to 425F
Separate cloves from garlic bulb, leaving peel intact.
Rub butter over outside of chicken and inside cavity; press combined salt and pepper onto skin and inside cavity. Place 1/3 of the garlic cloves inside the cavity, tie legs together with kitchen string.
Place chicken in a medium baking dish. Put remaining garlic around chicken. Pour stock carefully into dish. Roast chicken, uncovered, in hot oven, brushing occasionally with pan juices, about 80 minutes or until cooked through.
Meanwhile, mix potatoes, chopped parsley, olive oil, salt and pepper in a large mixing bowl. Transfer to a non-stick aluminum foil lined baking sheet. Roast, uncovered, in the oven for about the last 45 minutes of chicken cooking time.
When chicken is done, transfer to a platter. Brush chicken with melted butter and cover with foil to keep warm. Discard skins of roasted garlic in the baking tray.
In a small saucepan, add butter and flour, stir until incorporated and become a lump. Add pan juice a little bit at a time to dilute the lump. (Add more chicken stock if gravy is too thick.) Add roasted garlic into the gravy.
To serve, remove all garlic from the cavity of the chicken and discard. Using a kitchen shear, cut chicken into 4 pieces. Serve with gravy and potatoes.