Garlic Butter Sourdough Roast Chicken
This delicious twist on a classic roast chicken with stuffing is a great way to use up stale bread slices. During roasting they soak up the tasty roast chicken juices and become soft and fragrant in the middle and crispy at the edges.
4 Farmdrop products in this recipe
Here’s how you do it
- Preheat the oven to 200℃/190℃ fan/400℉ and take the chicken out of the fridge, pat dry.
- Mix the butter with the chopped leaves of 1 sprig of rosemary and a few sprigs of thyme, the 2 garlic cloves, peeled and crushed, a big pinch of sea salt and fresh black pepper.
- Spread a third of the garlic butter on the sourdough slices then cut them in half.
- Gently loosen the skin over the breast of the chicken and press the rest of the butter underneath. Sprinkle sea salt over the top of the chicken.
- Cut the whole head of garlic in half through the equator.
- Arrange the slices of bread to cover the base of a roasting dish, a little bigger than the chicken, and top with sprigs of thyme and rosemary. Add the garlic halves and place the chicken on the top of the bread.
- Roast the chicken in the oven for 40 minutes per kg, plus an extra 20 minutes, or until the juices on the thickest part of the leg run clear. Rest for 10 minutes before serving. Tip: keep an eye on the bread and if the pieces not covered by the chicken are browning too quickly cover with a little foil.
- 1 organic chicken, 1.6kg
- 40g unsalted butter, room temperature
- a few sprigs each thyme and rosemary
- 1 head garlic plus 2 large cloves
- 3-4 large slices stale sourdough