This is a true Provencal classic. Surprisingly the garlic is not overpowering. Served with a few rosemary roast potatoes and some asparagus, it’s a great lunch for a sunny spring day.
1 Free range chicken weighing approx 1.5 kilos
3 Sprigs of Thyme
Basil to taste
Tarragon to taste
40 cloves of garlic (peeled but not chopped)
Stuff the inside of the chicken with 15 garlic cloves, and half the herbs, rub the inside of the chicken with salt and pepper.
Place the remaining garlic cloves and herbs in an oven proof pot which has been greased all over with olive oil.
Place the chicken in the pot and roast for 1 hour and a half on 225 degrees. Make sure the lid is firmly on the pot.
This recipe is adapted from the recipe appearing in Provence by Lars Boesgaard
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