Tuscan-Style Roasted Chicken with Wine and Garlic
Ingredients
1 whole chicken
1 lemon, cut into wedges
1 red onion, cut into wedges
2 tablespoons olive oil
1 tablespoon finely chopped rosemary, plus extra leaves for garnish
1/2 teaspoon salt
freshly ground black pepper
1 bulb garlic, cloves separated, unpeeled
1 cup chicken stock
1/2 cup dry white wine
1 quantity of Creamy Polenta
Description
This is a great dish for a cold night and my favourite kind of comfort food, especially when served with Creamy Polenta.
Method
Preheat oven to 180C
Dry and generously salt the cavity of the chicken. Place the lemon and onion inside the cavity. Rub the olive oil on the chicken then sprinkle with the finely chopped rosemary and season with salt and pepper. Place the chicken into a roasting dish then add the garlic, chicken stock and wine to the dish.
Roast the chicken for 1 1/2 hours or until the juices run clear when pierced through the thickest part of the thigh. Baste occasionally.
To serve, carve the chicken and arrange on a bed of Creamy Polenta. Drizzle the pan juices over the chicken. Squeeze the garlic flesh from the skin and dot cloves over the chicken. Garnish with rosemary leaves.
Serves 4-6
Categories
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