Roast Chicken with all the trimmings or even simply with a salad. Does it get any better? My Black garlic roast chicken is just like how a good roast garlic chicken should be. Juicy and full of flavour on the inside, with a bit of crispy skin to fight over, on the outside.
I cook roast chicken most weekends. They basically can be the centerpiece for ANY occasion. Family dinner, date night, Sunday afternoon lazy lunch. It’s endless! They are easy to cook and require little hands-on prep time. My kind of dinner really! Lately, I love to serve a roast with boiled kipler potatoes, homemade chicken gravy, and a green salad but the rest of my tribe prefers all the roast trimmings. It’s a constant debate in our house about how it will be served!
What is black garlic?
Black garlic is garlic bulbs that have been aged through a fermentation process at a constant regulated humidity and temperature for a month or so. It’s not as intense as regular garlic but rewards with a delicious, subtle, rich flavour in a sticky black colored clove that adds such depth to a dish. Use this fermented garlic wherever a recipe calls for garlic or experiment when you want an added oomph to a recipe.
I add to soups, stews, sauces, pastas & roasts, but by far, my favourite way is to add a crushed clove to a little butter and smother (and let melt) over a resting steak – you can thank me later!
Black garlic can be found in most gourmet food stores and trust me, it’s totally worth it!
Black garlic salt and black garlic powder are also readily available and total flavour bombs in the kitchen
What you need to cook black garlic roast chicken
- Organic whole chicken
- Black garlic cloves- can’t get enough of this stuff.
- Butter – always good unsalted butter. Soft but not melted.
- Parsley – flat continential parsley. Washed and picked of leaves. If you have any extra parsley, pop some in the chicken cavity along with the butter and garlic.
- Sea salt. Do you have a favourite salt? I’m a Murray River Salt Flake kinda girl. I find it a perfect seasoning salt.
- Freshly ground black pepper
- Extra virgin olive oil.
The black fermented garlic butter
Combine the soft butter, salt, and parsley in a small bowl. Give a quick mix to combine. I tend to use my hands to squish the garlic and parsley into the butter.
How to stuff a chicken
The best way to impart flavour to a roast chicken is to stuff it with a good bit of butter. When I say stuff it, I mean add a layer of butter underneath the skin. With the chicken legs pointed towards you, gently place your fingers under the chicken breast skin and loosen the skin from the breasts. Some people find using a spoon instead of your fingers to separate the skin from the meat works really well. Try both ways and do what works for you!
Take ¾ of your butter and push it under the skin. Use your fingers to spread the butter on the breasts and legs (still under the skin).
Pop remaining butter in the chicken cavity along with the fresh garlic cloves. Feel free to add a few sprigs of parsley if you have any leftover stems – it’s all flavour!
Now, drizzle the entire chicken with olive oil and rub with any remaining butter. Give it a good massage and sprinkle with salt and pepper.
Cook the chook
Pop into a preheated oven for 1 hour and 15 minutes. Don’t forget to baste your chicken every 20 minutes with the pan juices. The chook will be cooked when you can insert a skewer into the meat and the juices run clear as well as a lovely golden, crispy skin. Remove from the oven, and let it rest for 10 minutes.
A good high-sided roasting pan is essential for cooking roast dinners. My go-to is a stainless steel roaster that works in the oven as well as on top of the stove. Once you’ve roasted your meats, all those baked on bits and pan juices make the best gravy, so when looking for a roasting pan, look for one than can be used on both heat sources.
What to serve fermented black garlic roast chicken with?
Dress it down with a simple caprese salad, corn ribs and Colcannon (Potato Mash with Cabbage). Cooking black garlic roast chicken for the holidays? Try serving it alongside Smashed Duck Fat Potatoes with Truffle Salt, all the steamed vegetables, and lashings of homemade chicken gravy.
More black garlic recipes
Ok, so are you convinced you need to cook a roast chook this week?
Crispy on the outside, juicy on the inside. Just how a roast chicken should be!
- 1 whole organic chicken
- 70 g unsalted butter
- small handful flat leaf parsley (washed, stems removed, finely chopped. Roughly 6 stems)
- 1 bulb black garlic (peeled, crushed (approx 15g in weight))
- pinch sea salt
- 3 cloves garlic
- drizzle oil (extra virgin)
- sea salt
- cracked pepper
- Preheat oven to 200°c.
- Start with making the butter. Combine the soft butter, salt and parsley in a small bowl. Give a quick mix to combine. I tend to use my hands to squish the garlic and parsley into the butter
- With the chicken legs pointed towards you, gently place your fingers under the chicken breast skin and loosen the skin from the breasts. Take ¾ of your butter and push it under the skin. Use your fingers to spread the butter on the breasts and legs (still under the skin)
- Pop remaining butter in the chicken cavity along with the fresh garlic cloves.
- Drizzle the entire chicken with olive oil and rub with any remaining butter. Sprinkle with salt and pepper.
- Pop into a preheated oven for 1 hour and 15 minutes. Baste your chicken every 20minutes with the pan juices. The chook will be cooked when you can insert a skewer into the meat and the juices run clear as well as a lovely golden, crispy skin. Remove from oven, let it rest for 10 minutes.
- Carve & serve.
A good roast chicken is easy to cook and requires little hands on prep time. My kind of dinner really! I love to serve a roast with boiled kipler potatoes, homemade chicken gravy and a green salad but the rest of my tribe prefers all the roast trimmings. It’s a constant debate in our house how it will be served!
Keywords: Black Garlic, Chicken,, Roast Night