Garlic and thyme chicken with mash

AT A GLANCE

  • Serves 6 people

  • 4 garlic heads, cloves separated and peeled
  • 1 bunch thyme
  • 3 lemons
  • 1 organic chicken (about 1.8kg)
  • 25 ml extra-virgin olive oil
  • 125 ml (½ cup) chicken stock
  • 60 ml dry white wine
  • To serve: bitter greens, such as frisée
  •  
  • Potato mash
  • 700 gm Pontiac potatoes, coarsely chopped
  • 60 gm butter, coarsely chopped
  • 50 ml pouring cream
01   Preheat oven to 200C. Scatter two-thirds of garlic and half the thyme in base of a roasting pan large enough to fit chicken snugly. Thinly slice ½ a lemon and scatter over.
02   Rinse chicken inside and out under cold running water, pat dry with absorbent paper, season generously. Coarsely chop 1½ lemons, stuff into cavity with remaining garlic and remaining thyme. Place in roasting pan, drizzle with oil, squeeze over juice of ½ a lemon, add stock, roast for 40 minutes, baste with pan juices, roast until golden and cooked through and juices run clear when thigh is pierced with skewer (30-40 minutes). Remove chicken from pan, cover with foil, rest in a warm place.
03   Meanwhile, for potato mash, place potato in a saucepan of salted cold water, bring to the boil over high heat, cook until tender (15-20 minutes). Drain well, return to pan, add butter, mash with a fork until smooth, add cream, season to taste. Add 60ml roasting juices from pan, mix well. Keep warm.
04   Place roasting pan over high heat, add wine and cook, coarsely crushing garlic with the back of a wooden spoon, until reduced to a thick sauce (4-5 minutes), squeeze in juice of remaining ½ a lemon, season to taste and serve with chicken, mash and green salad.

Recipe:

EMMA KNOWLES

Photography:

CHRIS CHEN

Styling:

LYNSEY FRYERS AND EMMA KNOWLES

Drinking Suggestion:

FULL-BODIED VIOGNIER. , suggested by MAX ALLEN

FEATURED IN

Jun 2009

Jun 2009

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