The easiest and most delicious Roast Chicken with 40+ garlic sauce

This is so delicious and easy! Very little prep and you get a luxurious, velvety sauce with very tender meat. You can add carrots and potatoes to the bottom of the pan and remove them before you blend the sauce, if you want more of a 1 pan meal

Emily Reiter @notsoablemama

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Ingredients

4-6 ppl

1chicken, spatchcocked
40+ cloves of peeled garlic
1leek (white and light green part)
2shallots cut in half
1/2 cwhite wine
3/4 cheavy whipping cream
3/4 cchicken stock

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Steps

1

Salt all the bird after it’s spatchcocked and put it in the refrigerator for 2hrs- overnight.
2

Remove chicken and pat dry with paper towels. Reapply salt and pepper
3

In the bottom of your roasting pan add your garlic, leek, shallots, wine cream and broth. Lay your bird on top. Coat your bird with olive oil and add salt and pepper.
4

Bake at 350 for about an 45min. Take the bird out and increase your temp to 400. Continue baking for 20-30 min or until internal temp is 165
5

Remove chicken and using an immersion blender, blend everything in the bottom of the pan. Taste and add salt or pepper if needed. If you want it thicker, simmer it on the stove until the desired consistency is achieved.
6

Cut up your bird and serve with the sauce.