Directions
Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

1. Preheat the oven to 180°C. Cut the top off each head of garlic and wrap the heads in foil. Bake until soft, about 1 hour.
2. Meanwhile, coat a medium ovenproof pan (with a lid) with nonstick cooking spray and set over medium-high heat. Sprinkle the chicken with pepper and cook until golden-brown, 4–5 minutes on each side. Transfer the chicken to a plate.
3. Add the carrots and shallot to the pan and fry until the shallot is soft, about 2 minutes. Return the chicken, skinned-side down, to the pan. Add the tomatoes, stock, wine and rosemary. Bring to a simmer. Cover and transfer to the oven. Bake the chicken until the juices run clear, 30–45 minutes.
4. Remove the garlic cloves from their skins with the tip of a sharp knife and mash until smooth. Stir the garlic into the sauce and sprinkle with parsley. Serve over the cooked fettuccine.

HEALTH HINT

Nutritionists recommend 30 g fibre every day, but most of us consume only half that amount. Much of the fibre in this dish comes from the tomatoes, which also provide healthy amounts of vitamin C and beta carotene.

COOK'S TIP

Roasted garlic can also be stirred into soup, tossed in salad or spread on bread.