Black Garlic Kitchen

Black Garlic Roast Chicken

Classic roast chicken basted with Black Garlic butter.

Black Garlic Roast Chicken

Prep: 20 mins | Cook: according to weight or instructions on packaging | Serves: 4

Ingredients

For the Black Garlic Butter

 

For the Roast Chicken

  • One uncooked chicken
  • 1 whole bulb Black Garlic
  • 4 cloves white garlic 
  • 8 sprigs fresh thyme
  • 2 bay leaves
  • 1 lemon – cut in half
  • Salt and freshly ground black pepper
  • 12 slices of streaky bacon

Method

  • First make the Black Garlic Butter by combining the butter with the rest of the Black Garlic Butter ingredients. Season to taste with salt and freshly ground black pepper.
  • If using a non pre-packed chicken, weigh and calculate the cooking time as follows – 45 minutes per kg plus 20 minutes at 200C/180Cfan/Gas6. For a pre-packed chicken, read the label on the packaging to determine cooking time; set the oven temperature according to the instructions on the packaging.
 

To Prepare the Chicken

  • Place the chicken into a roasting dish.
  • Put the whole Black Garlic bulb, cloves of white garlic, fresh thyme sprigs, bay leaves and lemon into the cavity of the chicken.
  • Loosen the skin around the neck and breast of the chicken by sliding the end of a wooden spoon between the skin and the meat. Stuff the Black Garlic Butter under the chicken skin until both breasts are covered.  
  • Smear the leftover Black Garlic Butter all over the chicken. Season with salt and freshly ground black pepper.
  • Lay the slices of streaky bacon over the chicken, covering the legs and the breast. Wash your hands thoroughly before proceeding.
  • Put the chicken into the pre-heated oven.
  • After 30 minutes remove the bacon from the top of the chicken. Set the bacon aside.
  • Turn the chicken on its side and baste the chicken with the buttery Black Garlic juices from the roasting dish. 
  • After 10 minutes turn the chicken over onto the other side. Repeat the basting process.
  • After a further 10 minutes lay the chicken breast side down. Baste the underside with the juices.
  • After another 10 minutes place the chicken the correct way up, baste with the juices and roast for the remaining time.
  • Remove from the oven, cover with foil and leave to rest for 10 minutes before carving.
 
To Serve: delicious served with fresh vegetables, the set aside bacon, BGK’s Black Garlic Chicken Gravy, BGK’s Black Garlic Roast Potatoes, BGK’s Black Garlic Stuffing and BGK’s Black Garlic Bread Sauce.
 
Top Tip: take the chicken out of the refrigerator 30 minutes before cooking, to allow it to reach room temperature and cook more evenly. The key to juicy moist chicken is to turn the bird over several times and baste frequently with the Black Garlic Butter. This helps the heat permeate evenly and keeps the chicken ‘melt in the mouth’ tender. To test if the Black Garlic Roast Chicken is cooked, insert a sharp knife into the thickest part of the chicken thigh. If there is blood in the juices return to the oven, checking every 5 minutes. The chicken is cooked when the juices run clear.

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