Roast Chicken with 40 Cloves of Garlic and New Potatoes

Name: Roast Chicken with 40 Cloves of Garlic and New Potatoes - Ileana E.
Ingredients: 1 whole chicken of approximately 2 kg (4.4 lbs); 50 g (3½ tbsp) soft butter; left at room temperature; 40 garlic cloves peeled and left whole; approximately 3 large garlic heads; 1 sprig of fresh or dried thyme; Salt to taste; Freshly ground black pepper; Sweet paprika; 1 kg (2.2 lbs) new potatoes; cleaned; 50 g (3½ tbsp) cold butter; A little cumin for the potatoes

Meat - Roast Chicken with 40 Cloves of Garlic and New Potatoes by Ileana E. - Recipia

A whole roasted chicken baked at high temperature alongside dozens of garlic cloves and new potatoes. The recipe sounds unusual because the chicken roasts uncovered, without water, without being covered with anything, but that's exactly what makes it special. The meat comes out succulent with crispy skin, and the garlic caramelizes in its own juices becoming mild and aromatic. The large amount of garlic doesn't mean an overpowering taste, because when roasted it becomes sweet and creamy. The butter helps with browning and flavor, while the thyme adds a delicate aroma. The new potatoes are added halfway through cooking and absorb all the flavors from the pan. It's a simple recipe with spectacular results, perfect for a Sunday meal when you want something comforting but without too much fuss. Serve with a simple green salad, perhaps with a slightly tangy vinaigrette that balances the rich flavor of the roast.

Preparation

1. Turn on the oven and let it heat up well to 240 degrees Celsius, which is the maximum temperature if you have a gas oven. It's important that the oven is very hot from the start. 2. Wash the chicken and pat it dry with paper towels. Season it all over, both on the outside and inside the cavity, with salt, freshly ground black pepper, and sweet paprika. Rub the seasonings into the meat well with your hands, making sure they're evenly distributed. 3. Take the softened butter at room temperature and massage the entire surface of the chicken with it. The butter must be soft so it spreads easily, otherwise it tears the skin. Cover the whole chicken with a generous layer of butter. 4. Prepare a deep roasting pan. Don't use a shallow one because the chicken will release juices during roasting. Place the chicken in the pan and arrange the 40 peeled whole garlic cloves around it. Add the sprig of thyme to the pan, whether fresh or dried. 5. Put the pan in the preheated oven at 240 degrees with convection on if you have this option. Don't add any liquid to the pan, don't cover with aluminum foil and don't put a lid on. The chicken will roast uncovered for 60 minutes. 6. After the first 15 minutes of roasting, open the oven and baste the chicken with the sauce that has formed at the bottom of the pan. Use a kitchen brush or a large spoon. Take the opportunity to turn the garlic cloves with a spoon so they brown evenly. 7. At about 30 minutes from the start, check the chicken. It should look nicely browned and have released plenty of its own juices into the pan. Even though the temperature is very high, the meat won't burn if you've followed the steps correctly. Baste again with the sauce from the pan and stir the garlic. 8. Wash the new potatoes and clean them if necessary, but if they're very small and tender you can leave them with their skin on. Cut them in half or leave them whole if they're very small. Salt them lightly and sprinkle a little cumin over them. 9. Arrange the potatoes around the chicken in the roasting pan. Place a few small pieces of cold butter on them which will melt and give them a rich flavor note. Put the pan back in the oven for another 30 minutes. 10. In the last 30 minutes, the potatoes will brown and absorb the flavors from the chicken and garlic. Check occasionally and if necessary turn the potatoes once so they brown nicely on all sides. 11. After the total 60 minutes of roasting, the chicken should be ready. The skin will be crispy and golden, and the garlic cloves will have a translucent, caramelized color. To check if the chicken is properly cooked, insert a knife into the thickest part of the thigh. The juice that comes out should be clear, not pink. 12. Remove the pan from the oven and let the chicken rest for a few minutes before carving it. During this time, the garlic and potatoes can be transferred directly to plates if they're ready. 13. Carve the chicken into portions and serve it together with the browned potatoes and caramelized garlic cloves. The sauce left in the pan can be poured over the meat or served separately. 14. A simple green salad with a slightly acidic vinaigrette pairs perfectly with this rich roast. The acidity of the salad cuts through the butter's fat and balances the meal.