Garlic Roast Chicken

This is a classic one pot dish that I often make at home. Every part of the meal is comforting and delicious, but the truly heavenly bit is the crispy flavoured chicken skin.You will need a food processor for this recipe.

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Ingredients

extra-virgin olive oil 4 tbsp
garlic cloves 2 (peeled)
flat leaf parsley 1 handful (chopped)
chicken stock cube 2
fresh rosemary 1
smoked paprika 1 tbsp
shallot 2 (sliced)
risotto rice (arborio) 240 g
dried apricots 100 g (sliced)
cumin seeds ½ tbsp
orange 1 ¾ (zest & juice)
whole chicken 1.8 kg

Method

Preheat the oven to 200°C/180°C fan/gas mark 6.
Peel the garlic cloves. Finely slice the shallots and dried apricots. Zest and juice the orange.
In small food processor, blend the garlic cloves with 1/2 of the extra-virgin olive oil to a rough paste.
Carefully loosen the skin from the breasts of the whole chicken and rub the garlic mixture underneath the skin. Season well with salt.
Place the whole chicken in a deep, lidded casserole dish and roast, uncovered, for 35 minutes, until the skin is golden.
Meanwhile, add a little extra-virgin olive oil to a saucepan and fry the shallots. Add a pinch of salt over a medium heat for 5 minutes, or until softened. Add the cumin seeds and smoked paprika and fry for 1–2 minutes, until fragrant.
Mix in the arborio rice, orange zest and juice and dried apricots.
Make up the chicken stock cubes with 1 litre boiling water. Add the bay leaf, rosemary and chicken stock to the pan, bring to a boil, then remove from the heat and set aside.
Remove the casserole dish from the oven, carefully lift out the chicken and place on a chopping board.
Add the rice and stock mixture to the dish and place the chicken back on top. Reduce the oven to 180c/160c fan and roast, covered, for 1 hour.
At this point, check to see if the arborio rice is cooked. If needed, add a little more stock and cook for a further 10 minutes. Remove the casserole dish from the oven and lift the chicken back onto the chopping board. Tip it over the dish first so that any juices run back into the rice.
Leave the chicken to rest for 5–10 minutes, loosely covered with foil. Chop the flat leaf parsley. Taste the rice, season to taste and stir through the parsley.
Place the lid back on the dish to keep warm as you carve the chicken. Dish up onto warm plates with the rice. Enjoy!

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