Ingredients:

• 1 free-range whole chicken (1.2–1.5 kg)
• 3 heads of garlic
• 50 g butter
• Olive oil
• Salt and freshly ground pepper
• Herbes de Provence (optional)

Instructions:

1. Preheat your oven to 200°C (390°F).
2. Prepare the chicken: Clean and pat the chicken dry if needed, then place it in a roasting dish.
3. Season generously with salt and pepper inside and out. Place the butter inside the cavity.
4. Drizzle olive oil over the chicken and sprinkle with Herbes de Provence (if using).
5. Roast the chicken on one side (leg side down) at 190°C fan-forced for 15 minutes. Turn onto the other leg and roast for another 15 minutes.
6. Add the unpeeled garlic cloves to the dish, pour in a small amount of water, then place the chicken on its back and continue cooking for about 35 minutes, until fully cooked.
7. Once cooked, collect the roasting juices, removing excess fat if needed. Adjust seasoning to taste.
8. Serve hot with your preferred sides.

Top Tip: For a lighter, more aromatic version, add quartered onions and cherry tomatoes to the roasting dish, and baste the chicken with a splash of lemon juice and chicken stock during cooking.

Bon appétit !