Georgian Roast Chicken Holiday Plate with Garlic Sauce

About This Recipe

This holiday plate takes inspiration from Georgian chicken dishes like chkmeruli, a beloved dish of pan-roasted chicken smothered in a rich garlic and milk sauce, traditionally originating from the Racha region. Getting a proper golden, crackling skin on the chicken before the sauce goes on is essential — the sauce is meant to coat crisp chicken, not steam it soft. Here the chicken is roasted whole and jointed rather than flattened and pan-fried (the classic chkmeruli method), which makes it more practical for a holiday table serving several people. A garlic and chile-infused butter sauce, thickened lightly with the same fat rendered from the chicken skin, is spooned over just before serving so it stays glossy rather than absorbing completely. Served alongside rice and a handful of fresh herbs, this makes a warming centerpiece for a Georgian-inspired holiday spread — hearty, garlicky and rich in the way Georgian celebration food tends to be, no matter the season.

Ingredients

Serves 4

• 1.5 kgwhole chicken(jointed into 8 pieces)
• 2 tbspolive oil
• 1.5 tspfine sea salt
• 0.5 tspblack pepper
• 6 tbspunsalted butter
• 8 clovesgarlic(minced)
• 1red chile(finely chopped)
• 0.75 cupwhole milk
• 2 cupscooked rice
• 0.33 cupcilantro or parsley(chopped)

Instructions

1. 1

   Season the chicken

   Pat chicken pieces very dry, then rub with olive oil, salt and pepper.

2. 2

   Roast until golden

   Roast skin-side up at 220°C (425°F) for 40-45 minutes until the skin is deeply golden and crackling and the internal temperature reaches 74°C (165°F).

   Dry skin browns far better than damp skin — pat the chicken thoroughly before seasoning.

3. 3

   Make the garlic sauce

   While the chicken roasts, melt butter in a small saucepan over low heat. Add garlic and chile, cooking gently 2-3 minutes without browning the garlic.

4. 4

   Add the milk

   Stir in milk and simmer gently 4-5 minutes until slightly thickened. Season with a pinch of salt.

5. 5

   Rest the chicken

   Once roasted, let the chicken rest 5 minutes.

6. 6

   Assemble the plate

   Arrange chicken pieces over rice, spoon the hot garlic sauce generously over the top, and scatter with fresh herbs before serving immediately.

Variations

• •

  For the traditional chkmeruli method, flatten a spatchcocked chicken and pan-fry under a weight for extra-crisp skin before saucing.

• •

  Add a pinch of ground coriander to the garlic sauce for extra warmth.

• •

  Swap milk for heavy cream for an even richer, thicker sauce.

Storage

Refrigerate chicken and sauce separately up to 3 days. Reheat chicken uncovered in a 190°C (375°F) oven to re-crisp the skin, then warm the sauce separately and spoon over just before serving.

Frequently Asked Questions