Black garlic chicken with black garlic mayo
The rich, umami flavours of black garlic give incredible depth of flavour to this otherwise simple roast chicken. Use chicken thighs or legs if you’d rather – cook according to pack instructions and dot with the butter 5 minutes before the end of cooking time.
- CourseMain meal
- Prepare20 mins
- Cook1 hr 15 mins
- Total time1 hr 35 mins
- 50g Essential Unsalted Butter, softened
- 2 tbsp Cooks' Ingredients Black Garlic Paste
- 4 medium sweet potatoes (about 800g), scrubbed and chopped into 2cm chunks
- 3 tbsp olive oil
- 1 whole chicken (about 1.5kg)
- 1/2 x 20g pack sage
- 1 essential Waitrose lemon, 1/2 sliced
- 2 medium red onions, cut into wedges
- 5 tbsp Essential Mayonnaise
Preheat the oven to 200ºC, gas mark 6. In a bowl, use a fork to mash together the butter and 1 tbsp black garlic paste; season. In a large roasting tin, toss the sweet potato chunks with 2 tbsp olive oil; season. Put the chicken on a board, carefully lift the skin covering the breast and rub the black garlic butter over the flesh. Put half the sage and the (unsliced) lemon half into the cavity, giving the lemon a squeeze as it goes in. Season the bird all over, then sit it breast-side up on top of the sweet potatoes. Drizzle over the remaining oil.
Roast for 30 minutes, then toss the red onion wedges and lemon slices through the sweet potatoes. Baste the chicken with the juices and return to the oven for 15 minutes. then toss the remaining sage leaves through the vegetables. Roast for a further 15-20 minutes, until the chicken is cooked through with no pink meat remaining and the juices run clear.
When the chicken is cooked, transfer to a board to rest. In a small bowl, stir 1 tbsp of the cooking juices into the mayonnaise, then swirl through the remaining 1 tbsp black garlic paste. When ready to serve, remove the lemon and sage from the chicken cavity and discard. Carve the chicken to serve with the roasted vegetables and black garlic mayonnaise, plus some steamed Savoy cabbage, if liked.
Putting the black garlic butter under the skin leaves the chicken juicy and flavoursome, but can also make the skin go black. If you prefer, put half the butter under, then baste with the remainder when it is nearly cooked.
Typical values per serving when made using specific products in recipe