Baked roast chicken in garlic sauce

Instructions

1. Slit the roast chicken along the breast, opening like a book.
2. Be careful not to cut it in two.
3. Wrap in cling film and flatten lightly to flatten it.
4. Rub with salt.
5. Heat the vegetable oil in a frying pan over medium-high.
6. Place the chicken, back side up.
7. Place foil or parchment paper on the chicken.
8. Place a weight, such as a pot of water, on top.
9. From the Fry one side for about 15 minutes or a little longer until golden brown.
10. Then turn, cook for another 10 minutes so that the poultry is also browned on the other side.
11. Then remove from the pan, place on the plate and cover with aluminum foil.
12. Peel the garlic, chop half with a knife.
13. Put the remaining vegetables through the press.
14. Reheat the skillet over low heat.
15. Fry the chopped garlic in the chicken fat for a minute and a half.
16. Pressed garlic add, continue cooking 30 seconds.
17. Pour the milk slowly into the pan, whisking constantly with a whisk.
18. Once the mixture comes to a boil, add the butter in small pieces.
19. Continue to whisk.
20. Keep the garlic sauce on Continue to simmer for 5 minutes on a low flame, stirring constantly.
21. Place the roast chicken in a casserole dish, pour over the garlic sauce.
22. Approx. Cook in a preheated oven at 190°C for 15-20 minutes.
23. Remove the roast chicken from the oven and serve hot.