Garlic roast chicken from Provence: The Cookbook: Recipes from the French Mediterranean (page 53) by Caroline Rimbert Craig

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Saffron and tomato rice; Celeriac, carrot and red onion salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on November 20, 2023

    Roasted a 1.5kg chicken at 395 for 70 minutes and this was a bit too long. 65 minutes might have been better. Flavour of bird was nice but the sauce is a bit fatty. There is no addition of wine or stock so it is essentially just drippings. Not bad, just very rich for our taste.

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