Chicken the best ever recipe collection
4 tbsp Rosemary, Fresh
40 clove Garlic
4 tbsp Olive Oil
0.25 tsp Salt, Table
0.25 tsp Pepper, Black
425 grams Beans, Snap, Green
Preheat the oven to 190C/375F/Gas 5. Place the lemon half and the rosemary sprigs in the chicken.
Separate three or four of the garlic bulbs into cloves and remove the papery husks, but do not peel. Slice the top off the remaining garlic bulb.
Heat the oil in a large, flameproof casserole. Add the chicken, turning it in the hot oil to coat the skin completely. Season with salt and pepper, and add all the garlic.
Cover the casserole with a sheet of foil, then the lid, to seal in the steam and the flavour. Cook for 1-1 1/4 hours until the chicken juices run clear when the thickest part of the thigh is pierced with a skewer or knife.
Serve the chicken with the garlic, accompanied by steamed broad beans and spring onions.