Garlic Confit Roast Chicken

Recipe serves 4

Ingredients:

- 1 whole chicken

- 1 lemon, sliced

- 5 sprigs thyme, stalks removed

- 5 sprigs rosemary, stalks removed and leaves finely chopped

- Olive oil/butter

For the confit garlic:

- Cloves from 2 head of garlic

- 2 bay leaves

- Olive oil to cover

Instructions:

- To make the confit garlic, place your garlic cloves and bay leaves into a small cocotte or a ramekin with a lid. Cover with olive oil and place into an oven heated to 100C for 2 hours, or until your garlic cloves are fork tender. Using a sieve, separate the cloves from the garlic-infused oil and let cool. Discard the bay leaves.

- To make the chicken marinade, mash your confit garlic and combine with rosemary, thyme and some of the garlic-infused olive oil or butter. Season with salt and pepper.

- Pat dry and season your whole chicken generously with salt and pepper. Rub with the marinade, making sure to place some of the marinade underneath the skin. Place your lemon slices underneath the skin of the chicken.

- Line a baking tray and place chicken on top. Place in an oven preheated to 190C for 1 and a half hours, or until the internal temperature of the chicken reaches at least 165F. Let rest for 20 minutes before serving.