I'm always looking for ways to spice up the ordinary food and I made up this simple little recipe to add some sweetness to chicken with sweet shallots and combined it with the always good - garlic! The oil helps crisp up the outside of the chicken and keeps the meat very moist.
1 whole chicken
4 cloves garlic, minced
4 sweet shallots, finely chopped
3 Tbsp olive oil
salt and pepper
Clean and prepare chicken by putting it in a roasting pan. Mix together garlic, sweet shallots, and oil. Lift up skin above breast area and using your hand rub some of the mix onto the breast leaving garlic and onion under the skin. Do this on both breasts. Then brush the remaining mixture on top of the chicken. Bake chicken at 350 F/180 C as required for it's size which is typically 20 minutes for every pound (or 500 g) plus an additional 20 minutes. Baste bird with juices half way through cooking and then every 10 minutes until it's done. The chicken is done when a meat thermometer reads 165 F in the meatiest part of the breast and the juices are running out clear. Let chicken rest for 10 minutes before carving.