Super Easy Flavour Packed Roast Chicken – Eschallot and Garlic

Sunday night is our standard roast night and nine times out of 10 we will have a roast chicken.  We don’t normally stuff it, it is just seasoned on top and thrown in the oven or barbeque to cook for a couple of hours.

This week I had eschallots in the fridge leftover from a recipe last week, so instead of wasting them I knew that if I stuffed them into the chicken with a bucket load of garlic and butter and seasoning I would have a delicious tasting chicken and an amazing smelling kitchen – and I wasn’t wrong.

Now, it is super easy to achieve this and while you don’t really need any measurements as such here is what I used.

It would also be nice with a lemon stuffed in first.

INGREDIENTS

1/2 Bunch Eschallots
6 Cloves Australian Purple Garlic, crushed with a knife
100gm Butter
Salt and pepper, to taste
Olive oil
Optional: Lemon cut in half

LET’S PUT IT ALL TOGETHER

1. Is using a lemon, stuff half inside the chicken first.
2. Add 2 cloves of garlic into the chicken and then stuff in the eschallots.
3. Place half of the butter under the skin between the chicken breast and then add a garlic clove to each side.
4. Stuff the remaining butter and garlic into the chicken with the eschallots.
5. Drizzle on the top olive oil then season well with salt and pepper.  Place into a large baking dish and cover the bottom of the dish with a good amount of water.
6. Cook the chicken as per my tips for cooking a roast chicken.