Roast garlic chicken with herb butter
10 clove(s), 1 head of garlic, cloves separated, unpeeled
720 g, (Buy 1.6kg) fat trimmed
Stuffing mix, bread, prepared
Reduced fat oil spread
1 tbs, finely chopped
1 tsp, lemon thyme, finely chopped
Salt reduced chicken stock
Store-bought liquid gravy
- Preheat oven to 180°C. Arrange unpeeled garlic cloves, in a single layer, in the centre of a large flameproof baking dish.
- Remove and discard any fat from cavity of chicken. Rinse chicken under cold water. Pat dry inside and out with paper towel. Spoon stuffing into cavity (see tips). Tie legs together with un-waxed white kitchen string.
- Combine spread, chives and thyme in a small bowl. Season with salt and pepper. Run your fingers between the skin and flesh over the chicken breast to form a large pocket on each side of the breast. Push half the herb mixture into pockets and rub to spread over the flesh. Rub remaining herb mixture all over chicken.
- Place chicken, breast-side up, on garlic cloves. Pour stock into dish. Bake for 1 hour 20 mins or until golden and juices run clear when thigh is pierced with a skewer. Transfer to a serving platter. Loosely cover chicken with foil and set aside to rest for 10 minutes before carving. Serve with roasted garlic and gravy (see tips).