Roast Chicken With Bertolli Spread By Gennaro

• garlic Small head of unpeeled
• 5 sage leaves x large, finely chopped
• 2 rosemary needles x sprigs, finely chopped
• 1 handful mint finely chopped
• 1 handful marjoram leaves finely chopped
• 1 lemon small, keep lemon halves
• 3 ounces Bertolli spread
• pepper
• 1 chicken weighing approx. 1.5 kg
• 1/2 glass white wine 50ml
• 1 glass vegetable stock 100ml
• 4 carrots cut lengthways in half

1. Place the unpeeled garlic cloves in a hot oven 210 C, 190 C fan oven, Gas mark 7 for about 15 minutes until soft. With the help of a tea towel, remove the skins while still warm. Place the Bertolli Spread and garlic in a small bowl together with the chopped herbs, lemon juice, salt and pepper. Mix together well until you obtain a smooth paste.
2. Take the chicken and carefully ease the skin away from the breasts, taking care not to tear the delicate skin. With your fingers, spread the paste evenly all over the breast under the skin. Fill the cavity of the chicken with the lemon halves.
3. Line the bottom of the roasting tin with the carrots, arranging them in 2 lines like a railway track. Place the chicken on top of the carrots - this is done to prevent the bird from sticking to the tin. Season the chicken with salt and pepper and drizzle with olive oil rubbing well all over. Pour in the wine and stock.
4. Cover with aluminium foil and roast in the hot oven for about 1 hour 30 minutes until the chicken has thoroughly cooked through. Remove the aluminium foil 20 minutes before the end of cooking time. Remove from the oven, leave to rest for 10 minutes before carving.

garlic, sage, rosemary needles, handful mint, handful marjoram, lemon small, spread, pepper, chicken weighing, glass, carrots

Taken from www.yummly.com/recipe/Roast-chicken-with-Bertolli-Spread-by-Gennaro-378574 (may not work)