Roasted Garlic Chicken

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	5/5.0

Occasion: Any		Total servings: 8-10
Cuisine: Pakistani		Calories:
Effort: Easy		Pre-Prep time:
Best for: All		Preperation time: 1 1/2 hour
How to serve: Hot

Roasted Garlic Chicken recipe by Nazia Nazar at PakiRecipes.com.
This recipe delievers the best flavor of garlic and lemon. Oven roasted chicken pieces serve with gravy and potatoes makes it a complete meal.

2 lbs potatoes roasting cut lengthways
4-5 lbs chicken Click to find more about chicken

3 tablespoons lemon juice
3 oz olive oil, extra virgin
1-2 tablespoon salt Click to find more about salt

, sea coarse grain
6 cloves garlic Click to find more about garlic

, unpeeled, lightly crushed
As per taste black peppercorns, crushed
6 bay leaves
1-2 oz butter, unsalted
1-4 oz chicken Click to find more about chicken

stock
1-2 teaspoon Dijon mustard
1 teaspoon honey Click to find more about honey

1 small parsley leaf bunch flat coarsely

Heat oven to gas mark 5, 190 C. Rub the chicken Click to find more about chicken

with the 2 tablespoons lemon juice, 3 tablespoons of the olive oil and the salt Click to find more about salt

. Place the chicken Click to find more about chicken

in a deep heavy baking dish and surround with the potatoes and garlic Click to find more about garlic

in a single layer.
Sprinkle the chicken Click to find more about chicken

with pepper, bay leaves and the remaining olive oil and dot with butter. Add half the stock. Roast uncovered for 15 minutes. Reduce oven temperature to gas 4, 180 C and roast until tender, about 1 hour for a whole chicken Click to find more about chicken

or 40 minutes for pieces. Baste the chicken Click to find more about chicken

and potatoes frequently, adding more stock if needed.
Transfer the chicken Click to find more about chicken

, potatoes, and garlic Click to find more about garlic

to a serving dish and keep warm. Strain the pan juices into a small saucepan, remove the fat with a spoon and add any remaining stock. If this is more than about 12 fl oz's then reduce by rapid boiling.
Combine mustard, honey Click to find more about honey

and half the remaining lemon juice and stir into the sauce. Add salt Click to find more about salt

, pepper and lemon juice to taste. Heat until warm and pour just enough sauce over the chicken Click to find more about chicken

and potatoes to moisten them. Sprinkle with parsley. Serve remaining sauce separately.