Roast chicken in the oven

Roast chicken in the oven
Quantity Ingredient
1200 g Chicken
30 g Butter
3 Garlic cloves
Pepper from the mill
0,5 tsp Sea Salt
2 tbsp Olive Oil
3 Garlic
2 Rosemary twigs
0,125 l Red wine

Roast chicken in the oven is a French recipe. Crushed garlic cloves are used for seasoning and three whole garlic bulbs are used as a vegetable garnish. The garlic bulbs taste slightly sweet and become very soft. They can then be easily squeezed out of the skin and eaten. Preheat oven to 220° C convection oven. Rinse and dry the chicken. Run your fingers between the skin and the meat of the chicken breast and chicken thighs. Carefully lift skin from meat without breaking it. For the garlic butter, place soft butter in a bowl. Press garlic cloves through garlic press and mix in. Season with ground pepper and sea salt. Spread garlic butter under skin. Season the outside of the roast chicken with ground pepper and sea salt. Pour olive oil into a baking dish. Place roast chicken breast side down. Bake in the oven on the middle shelf for 45 minutes. Reduce temperature to 190° C convection oven. Brush whole garlic bulbs with olive oil and add rosemary sprigs. Turn roast chicken in oven. Roast for another 30 to 35 minutes. Remove from the pan. Deglaze stock with red wine. Pour into a pot. Reduce sauce slightly. Serve roast chicken with red wine sauce and garlic bulbs.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
717 kcal
3 g
92 g
20 g

(C)opyright by Marions Kochbuch