Pot roasted chicken

Every Friday we'll be cooking up dishes perfect for the weekend, and today Phil's making a pot roasted chicken with roast garlic mayonnaise, along with purple sprouting broccoli with tarragon and anchovy, and not forgetting the all important roast spuds!

So if you've got family and friends over this weekend, or if you just want to indulge yourself with some tasty, succulent flavours, pay attention!

Preparation time: 20 minutesCooking time: 2 hours, approx

Ingredients

1 x 1kg chicken, giblets removedsaltpepper2 tbsp any oil1 head fresh garlic1 x 10g chicken stock cube1 medium glass water2 heads fresh garlic1 medium jar mayonnaise4 tbsp chopped fresh parsley½ tsp cracked black pepper1 tbsp chicken granules

Method

• Heat the oven to 220° C gas 7

• Place the chicken onto a board, season well inside and out

• Place into a deep large, casserole dish

• Season well with salt and pepper and a dash of any oil

• Place the dish uncovered into the oven and cook the chicken for 15 minutes to brown slightly

• Add the garlic, stock cube, water and bring to the boil on the stove, add the lid and place back in the oven and cook for 45 minutes to one hour, do not over cook

• Meanwhile cut the two heads of garlic in half horizontally and place on scrunched foil and bake alongside the chicken until soft and well coloured. Probably 30-40 minutes.

• Once cooked remove from the oven and cool. Mix the cooled garlic, squeezed from the bulb into the mayonnaise and mix with the chopped parsley and cracked black pepper.

• When the chicken is cooked, lift out carefully, place in a bowl and cover with cling film, leave for at least 20 minutes

• Place the pan back on the stove add a little more boiling water, re-boil and thicken with a few granules, keep warm

• Carve the chicken and serve with the garlic mayo