Savour the rich flavours of Roast Chicken with Black Garlic Stuffed Skin, served alongside tender roasted vegetables and a touch of Black Garlic Cherry Paste.
Roast Chicken with Black Garlic Stuffed Skin
Rated 5.0 stars by 1 users
Category
Chicken
Servings
4
Prep Time
20 minutes
Cook Time
90 minutes
Indulge in the exquisite taste of Roast Chicken with Black Garlic Stuffed Skin, a dish that promises to elevate your dining experience with its complex and rich flavours. The chicken, perfectly roasted to a golden brown, boasts a succulent and juicy interior, thanks to the infusion of the Black Garlic Savoury Paste under the skin. This unique preparation ensures every bite is imbued with the deep, umami richness of aged black garlic, creating a harmonious balance with the natural flavours of the chicken.
Accompanying the chicken are an array of vibrant and tender roasted vegetables. Baby carrots and beetroots, enhanced with a drizzle of Black Garlic Balsamic Vinegar with Cherry, provide sweet and tangy notes, while rosemary-seasoned potatoes offer a crispy and savoury contrast. The addition of freshly steamed asparagus and a dollop of Black Garlic Cherry Paste on the side further complements the dish, adding layers of freshness and complexity. This roast chicken dinner, with its medley of flavours and textures, is a true feast for the senses, perfect for a memorable meal with family and friends.
Author:Black Garlic & Co.
Ingredients
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1.5kg whole chicken
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One large red onion, quartered
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Two bulbs of garlic, sliced in half
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One half medium lemon
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Two rounded tbsp Black Garlic Savoury Paste
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200g baby carrots
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200g baby beetroots, peeled, cut into chunks
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500g potatoes, peeled, cut into chunks
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Salt
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One tbsp fresh rosemary, chopped
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Eight sprigs of fresh thyme leaves
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Olive oil to drizzle
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Three tbsp Black Garlic Balsamic Vinegar with Cherry (optional gravy mix)
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400g asparagus spears
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Four tsp Black Garlic Cherry Paste
Directions
Preheat oven to 180 degrees Celsius using top and bottom element modes.
Line 2 large trays with baking paper.
In one tray, place the chicken breast side up and surround it with red onion and garlic. Push the lemon partly into the chicken's cavity. Gently lift the chicken breast skin and spread Black Garlic Savoury Paste underneath. Slide your hand across the skin to push the paste further in.
In the other tray, place carrots and beetroot on one side and potatoes on the other.
Season chicken and vegetables with plenty of salt. Sprinkle rosemary on the potatoes and thyme on the chicken—drizzle vegetables and chicken with olive oil and massage all over.
Drizzle Black Garlic Balsamic Vinegar with Cherry over the carrots and beetroot.
Place both trays in the oven on the middle shelf for 70 minutes. Turn the vegetables a couple of times whilst roasting.
Turn the oven up to 220 degrees Celsius and roast for a further 10-20 minutes or until golden and fully cooked.
Before the chicken is ready, make the gravy and steam the asparagus.
Serve each roast chicken dinner with a spoonful of Black Garlic Cherry Paste.
Recipe Note
Tips
- Take the chicken out of the fridge 30 minutes before cooking.
- Cook chicken until the internal thigh meat (away from the bone) is 75 degrees Celsius.
- Clean the lemon skin before stuffing the chicken.
