1 whole fresh lemon
1 large free-range chicken
2 NOMU Cook’s Collection Whole Bay Leaves
2 tbsp NOMU Extra Virgin Olive Oil
1 tbsp NOMU Cook’s Collection Rosemary
1 tbsp NOMU Cook’s Collection Thyme
40 cloves of garlic, skin left on
250ml prepared NOMU Chicken STOCK
300ml dry white wine, or an additional 300ml prepared chicken stock
NOMU Sea Salt and Black Pepper, to taste
Preheat the oven to 190°C.
Cut the lemon in half and insert into the cavity of the chicken along with the Bay Leaves.
Tie the legs together with kitchen string to secure, then rub with the Olive Oil and sprinkle with the Rosemary, Thyme, Salt and Pepper.
Place the chicken in an ovenproof dish, add the garlic cloves, prepared Chicken STOCK, wine and bring to the boil on the stovetop over medium heat.
Cover with a lid and transfer to the oven for 1 hour and 10 minutes. Remove lid and roast for a further 20 minutes or until the chicken is golden brown.
Remove the chicken from dish and set aside to rest (cover with foil to keep warm). Using a slotted spoon, remove about half of the garlic cloves and set aside.
Place the baking dish with the liquid and remaining garlic cloves on the stovetop over high heat and simmer for 5-6 minutes to reduce to a sauce, pressing the soft garlic to release the flavour.
Once reduced, strain the liquid and serve with the chicken alongside whole roasted garlic cloves.
Tips: Allow the chicken to come to room temperature before starting the recipe, to ensure even cooking.
1 whole fresh lemon
1 large free-range chicken
2 NOMU Cook’s Collection Whole Bay Leaves
2 tbsp NOMU Extra Virgin Olive Oil
1 tbsp NOMU Cook’s Collection Rosemary
1 tbsp NOMU Cook’s Collection Thyme
40 cloves of garlic, skin left on
250ml prepared NOMU Chicken STOCK
300ml dry white wine, or an additional 300ml prepared chicken stock
NOMU Sea Salt and Black Pepper, to taste
Preheat the oven to 190°C.
Cut the lemon in half and insert into the cavity of the chicken along with the Bay Leaves.
Tie the legs together with kitchen string to secure, then rub with the Olive Oil and sprinkle with the Rosemary, Thyme, Salt and Pepper.
Place the chicken in an ovenproof dish, add the garlic cloves, prepared Chicken STOCK, wine and bring to the boil on the stovetop over medium heat.
Cover with a lid and transfer to the oven for 1 hour and 10 minutes. Remove lid and roast for a further 20 minutes or until the chicken is golden brown.
Remove the chicken from dish and set aside to rest (cover with foil to keep warm). Using a slotted spoon, remove about half of the garlic cloves and set aside.
Place the baking dish with the liquid and remaining garlic cloves on the stovetop over high heat and simmer for 5-6 minutes to reduce to a sauce, pressing the soft garlic to release the flavour.
Once reduced, strain the liquid and serve with the chicken alongside whole roasted garlic cloves.
Tips: Allow the chicken to come to room temperature before starting the recipe, to ensure even cooking.
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