If you have no time for recipes that call for one or two cloves of garlic, then this is the dish for you.
As per the description, you are going to need a lot. Roughly four or five bulbs to meet the magic target.
Some of you may even be looking at this and thinking 'Why stop there? Why not go to a hundred?' - and that would be a fair point.
However, we've settled on sixty here. Because contrary to a lot of similar recipes out there, we've added some lemon to the mix and after extensive research, we believe that the ratio of 1 lemon to 60 garlic cloves is the ultimate combination.
The main reason you see, is not so much to flavour the chicken itself but to develop a punchy, aromatic relish to accompany the roast. The garlic, as it slowly cooks down, becomes very sweet and tender. So much so that you can simply squoosh in between your fingers. Blend that with the citrus juices and a touch of salt and pepper and bang, the is job done. This all works particularly well with a spatchcock chicken by the way, as the juices from the bird all help to saturate at the base of the tray and it's quicker!
Once done, just try roughly mixing and slathering it on the meat and some roasted potatoes to find out what we're talking about. Then the sixty cloves will make total sense.
Unless you're a vampire, or something.
- This is really very simple. First, heat your oven to 180°C and start separating the garlic cloves from the bulbs. They can stay in the skins.
- Grab your baking tray and scatter the garlic all around, making sure to give them a little squash.
- Slice up the lemon thickly and arrange into the centre of the tray.
- Season the spatchcock chicken all over with the Tasty Bird Rub and then place on top of the lemon.
- Place into the oven and roast for 50 minutes or until the thigh meat reaches 72°C.
- Take the chicken out and rest for 10 minutes before carving up.
- Pour the garlic and lemon slices into a bowl and lightly mash, then season with sea salt and black pepper.
- Serve roast potatoes or steamed new potatoes and salad
Top tip: add a small splash of water to the tray half way through cooking and shake the pan to loosen everything up.