My helper recently went home for a vacation, and returned with these really cute heads of garlic. They are smaller than the garlic you find in the stores here, and yet are more pungent and sweeter.
I had in mind to make something with the garlic, and rummaging through the fridge, I found a spring of thyme that was drying up. Since the thyme was not going to be strong enough for what I had in mind, I was really relieved to find some rosemary hiding among the vegetables.
Of course, I could have used dried herbs, but when I want to roast anything, I always prefer to use fresh herbs.
I put the unpeeled garlic, thyme and rosemary leaves into a mortar (I felt so Jaime Oliver then).
I also added the zest of one lemon, salt and pepper.
I roughly pounded the herbs and garlic with the pestle, then added extra olive oil and lemon juice.
This mixture was placed on the chicken breast which I had already cleaned and trimmed and placed in a baking dish.
The baking dish was placed in a pre-heated oven and the chicken was roasted for 35-40 minutes, or until it was cooked through, and the skin was brown.
I served my chicken with a simple salad, but you can always have it with rice, couscous or roast potatoes.
Roast Chicken with Garlic and Rosemary (Serves 2)
2 pieces of chicken breast (or thigh), with skin on
2 heads of garlic, unpeeled
3 sprigs of rosemary, stems removed
1 lemon (zest of the whole lemon)
2 tbs lemon juice
1/2 tsp sea salt (I used Kosher salt)
1/2 tsp coarsely grounded black pepper
2 tbs extra virgin olive oil
1. Clean and trim chicken. Place on baking tray.
2. Place garlic, rosemary leaves, lemon zest, salt and pepper in a mortar. Roughly pound with pestle.
3. Add olive oil and lemon juice. Mix.
4. Spoon mixture onto chicken, making sure all the chicken is coated.
5. Roast at 180C for about 35 minutes, or until chicken is cooked through and skin has turned brown.
6. Serve immediately.
Note: Any left overs can be kept in the fridge in an air-tight container for up to 3 days. Use them for making sandwiches!