- ¼ cup (50 mL) extra virgin olive oil
- 1 onion, diced
- 2 heads garlic, separated and peeled; 2 cloves chopped
- 3 potatoes, peeled and cut into ½-inch (1 cm) cubes
- 1 small fennel bulb, trimmed, diced
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) freshly ground black pepper
- ¼ cup (50 mL) fresh lemon juice
- 1 roasting chicken, (about 4½ lbs/2.25 kg)
- 2 branches rosemary
- 1 cup (250 mL) dry white wine
- Preheat oven to 450°F (230°C).
- In a skillet heat 2 tbsp (25 mL) of the olive oil over medium-high heat. Add onion and cook for 5 minutes or until softened.
- Add the chopped garlic, potatoes, fennel and ½ cup (125 mL) water; cook for 10 minutes or until potatoes are just tender. Season with salt, pepper and lemon juice. Remove from heat and allow stuffing to cool. Spoon stuffing into the chicken.
- Rub chicken with 1 tbsp (15 mL) olive oil and additional salt and pepper. Set chicken breast-side down in a roasting pan; roast in preheated oven for 40 minutes. Turn chicken over (breast-side up) and surround evenly with whole garlic cloves and rosemary.
- Drizzle 1 tbsp (15 mL) olive oil over garlic cloves; add 1 tbsp (15 mL) of the white wine. Roast for another 20 to 30 minutes or until juices run clear when chicken leg is pierced with a knife and garlic cloves are soft.
- Remove chicken from oven and transfer to a warmed serving platter; allow to rest for at least 15 minutes. Arrange garlic cloves around it. Spoon off most of the excess fat from the roasting pan and place pan over medium-high heat on top of the stove.
- Add wine to pan, along with 1 cup (250 mL) water. Bring to a boil and cook for about 10 to 15 minutes, scraping up any bits from the bottom of the pan. When mixture has thickened slightly, pour into a warmed jug or gravy boat. Spoon out stuffing and cut chicken into 8 pieces. Serve with sauce.