Roast Chicken with Garlic

Roast Chicken with Garlic

You just got to love this book, it gives you so many variations on each dish that you usually get four recipes instead of one on each page. The Danish really know how to make you want to put on an apron and start cooking – Ted

2 large chicken, ca. 1 kg [2,2 lb]
125 g [4,4 oz] butter
1-2 cloves garlic, crushed
1/2-1 teaspoon mild paprika
1 tablespoon lemon juice


Cut the cleaned chicken in half. Sprinkle the inside with salt and paprika. Place in an oiled baking dish skin side up. Stir the softened butter with crushed garlic and a little salt. Brush it over the chickens. Put the dish on the rack in the middle of the oven preheated to 230° C / 445° F and roast for about 45-60 min. Baste frequently with the garlic butter. Drizzle lemon juice over the chicken towards the end of cooking time.

Serving: Server the chicken in the dish with potatoes, a green salad and garlic butter. Garnish the dish with watercress.

Variation of the dish I:

Replace the garlic with 2 tablespoons curry. Serve the chicken with rice which is cooked in broth supplemented with 2 finely chopped shallots. Furthermore serve with a salad of apples and grapefruit pieces mixed with lemon juice but with no sugar added.

Variation of the dish II:

Replace the garlic with 1-2 tsp of barbecue spice and server the chicken with baked potato loaded with butter, sprinkled with paprika. In addition also serve a crisp salad of iceberg lettuce contains various raw vegetables, such as cucumber slices, tomato, raw mushrooms and cauliflower florets.

Variation of the accessories:

Au gratin potatoes: 3/4-1 kg / 1,7-2,2 lb raw potatoes cut into slices, salt, white pepper, 2 tablespoons minced shallots, 2-2 1/2 dl / 0,4-0,5 pt cream, 25 g / 0,9 oz butter.

Place the raw potato slices in layers in a greased ovenproof dish with salt, white pepper and minced shallots. Pour in the cream. Spread the butter on the potatoes. Cover the dish with a lid or foil. Place in the oven for about 60 min. May stay inthe oven along with the chicken. Remove lid / foil the last 15 minutes of the cooking time, to brown the potatoes slightly.


Wipe the skin thoroughly with paper from kitchen roll before puting them into the oven, it will make the skin crispier. If you can’t get hold of watercress, garnish the dish with parsley.