Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200°C (392°F) and prepare a large roasting pan.

2. 2

   In a small bowl, mash 6 black garlic cloves with the leaves from 2 fresh rosemary sprigs, then mix in 2 tablespoons of extra virgin olive oil and 1 tablespoon of balsamic vinegar to form a paste.

3. 3

   Pat the 1.5 kilogram whole chicken dry with paper towels, then generously rub 1 teaspoon of sea salt and 0.5 teaspoon of black pepper all over the chicken, including under the skin.

4. 4

   Spread the black garlic mixture evenly over the chicken, making sure to push some under the skin, especially over the breast meat, and place the chicken in the prepared roasting pan.

5. 5

   Roast the chicken in the preheated oven for 45 minutes to allow the skin to crisp and the chicken to begin cooking.

6. 6

   While the chicken roasts, cut 500 grams of red potatoes into bite-sized pieces and toss them with the remaining 1 tablespoon of extra virgin olive oil, then add them along with 250 grams of cherry tomatoes to the roasting pan around the chicken.

7. 7

   Continue to roast for another 30-40 minutes, or until the chicken's internal temperature reaches 74°C (165°F) in the thickest part of the thigh and the potatoes are tender and browned.

8. 8

   Remove the chicken from the oven and let it rest for 10 minutes before carving and serving with the roasted potatoes and tomatoes.