By Jane Curran
3 or 4 heads of garlic
1 medium free-range roasting chicken, around 1.25-1.3kg (2lb 12oz-3lb)
150ml (¼pt) olive oil
150ml (¼) chicken stock
a bunch of fresh herbs, whichever you have to hand
Separate the garlic into cloves so you have around 40. Don't peel them but remove the thin papery skins. Take any excess fat out of the chicken cavity and discard.
Heat the oven to 180C, 160C fan, 350F, gas 4. Pop the chicken into an ovenproof dish with a lid - it should fit reasonably snugly. Tuck the garlic cloves under and around the chicken, then add th eoil and stock. Pop in the herbs, cover and roast for 45 minutes.
Take off the lid and roast for a further 30 minutes, or until the chicken has browned and is cooked through. Let the chicken rest before carving, and remove the garlic with a slotted spoon. Serve with greens and potato cakes.
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