Chicken With 20 Cloves Recipe
roast sweet potato & garlic, sherry jus
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Chicken
Rinse the whole chicken under cold water and pat dry with paper towels. Season the cavity with salt and pepper.
- 3
Prepare the Garlic
Peel the 20 garlic cloves, leaving them whole.
- 4
Prepare the Sweet Potatoes
Peel and cut the sweet potatoes into quarters.
Cooking
- 5
Season the Chicken
Rub the outside of the chicken with olive oil, then season generously with salt and black pepper. Place the garlic cloves and fresh rosemary inside the cavity.
- 6
Arrange in the Baking Dish
Place the chicken breast-side up in a large roasting pan. Arrange the sweet potato quarters around the chicken.
- 7
Roast the Chicken
Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear. Baste the chicken with the pan juices halfway through cooking.
- 8
Make the Sherry Jus
Once the chicken is cooked, remove it from the pan and let it rest. Pour the drippings from the pan into a small saucepan. Add sherry wine and chicken broth, bringing it to a simmer for about 5-7 minutes, until slightly thickened.
- 9
Serve
Carve the chicken and serve it with roasted sweet potatoes and drizzled with sherry jus.
