
Roast Chicken with a Silky Confit Garlic Sauce
Cooked with the lid on, this chicken stays moist even at a fierce oven temperature. The garlic roasting alongside it loses its bite and, once blended with the pan juices, turns into a smooth sauce that needs no extra effort.
- Total time
- 80 min
- Prep
- 5 min
- Cook
- 75 min

Ingredients
Method
Heat the oven to 230°C (450°F).
Slip one whole head of garlic into the chicken's cavity.
In the Tupperware Bowl 650 ml, whisk the oil with the salt and pepper, then coat the bird using the Tupperware Silicone Brush.
Settle the chicken into the Tupperware Ultra Pro 3.5 l and scatter the cloves from the second garlic head all around it.
Close the lid and roast for 1 hour 15 minutes.
Once cooked, squeeze the softened garlic cloves out of their skins into the Tupperware Quick Chef, add the pan juices and turn the handle a few times to bring the sauce together. Serve the chicken coated in this sauce, with plain rice.







