Roast Chicken in Garlic and White Wine Sauce

My husband and I, had this roast chicken on New Year's Eve, while video chatting with our family in the Philippines! This roast chicken is absolutely a winner.  Chicken, garlic, wine, fresh thyme and lemon are all great blend in this recipe.

Ingredients

• 1.7 kilograms whole chicken (patted dry inside and out)
• Sprigs of thyme
• 1 pc lemon (halved)
• 1 tbsp olive oil
• 1/2 tsp salt
• 400 ml chicken stock 
• 100 ml white wine (Semillon Sauvignon Blanc)
• 20 cloves garlic (unpeeled)

Method

1. Preheat the oven to 190°C (fan forced).

2. Pat the chicken dry. Place lemon halves and a bunch of thyme in the chicken cavity. Tie the legs together with kitchen string.

3. In a small bowl, mix together the olive oil and salt. Rub mixture over the entire chicken. 

4. Place the chicken in a large baking dish. Set aside.

5. Bring the chicken stock, white wine and garlic cloves to a simmer in a medium saucepan. Pour the liquid and garlic cloves into the baking dish around the chicken. Cover the baking dish. Roast for 1 hour 20 minutes.

6. Remove the chicken from oven and remove the cover. Place chicken back in the oven, and roast for another 20 minutes or until the chicken is golden brown.

7. Remove the roasted chicken from the oven.

8. Spoon the sauce from the baking dish and remove the excess fat from the sauce.

9. After removing the excess fat place the sauce  into a saucepan, and keep it warm. You can strain some of the garlic cloves into the sauce, or just keep the cloves whole. 

10. Serve the roast chicken with the garlic sauce in the side.

Psalm 136:26 O give thanks unto the God of heaven: for his mercy endureth for ever.

Mrs. Shirley Simmons