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1 whole head garlic
1 lemon
2 tbsp olive oil
1/2 to 1 cup white wine
1 tbsp honey
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 cup finely chopped fresh basil, or coriander
6 bone-in chicken breasts
500 g parsnips, or carrots
1 head fennel, optional
1 kg small new potatoes
1/2 cup light sour cream, optional
Preheat oven to 375F (190C). Separate garlic head into cloves but do not peel them. Grate peel from lemon and squeeze out 1 tablespoon (15 mL) juice. Put lemon peel and juice in small dish. Whisk in oil, 1/2 cup (125 mL) wine, honey, salt and cayenne until blended. Stir in basil. Remove skin from chicken if you wish. Peel parsnips or carrots and cut into thin long "french fry" strips about 1/2 inch (1 cm) thick. Remove any feathery green leaves from fennel, then thinly slice remaining stalks.
Place chicken, bone-side up, in a large 11x13 inch (3.5 L) broiling pan or divide them between two 9x13 inch (3L) baking dishes. Pour lemon mixture over top. Sprinkle with whole garlic cloves. Tuck unpeeled potatoes, parsnips and fennel around chicken. Roast, uncovered, in centre of a 375F (190C) oven for 30 minutes. Turn chicken and baste with pan juices. If pan juices have dried up, pour another 1/2 cup (125 mL) wine over chicken. Continue roasting, basting occasionally, until chicken is golden and springy to the touch, from 25 to 30 more minutes.
Remove chicken and vegetables to a platter and cover to keep warm. Place garlic cloves on a small plate. Using a fork, squeeze soft garlic from each clove and discard peel. Mash garlic with a fork. Skim any fat from pan juices, then stir in mashed garlic. Whisk in sour cream, if you like. Drizzle sauce over chicken and serve with potatoes and a green salad tossed with a creamy vinaigrette dressing.
Calories 467, Protein 34.4g, Carbohydrates 45.6g, Fat 16.3g, Fibre 5.6g, Sodium 317mg.
Roasting garlic tames its assertive flavour, so don't let the whole head of garlic deter you from trying this easy oven dinner.