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Chicken with 40 Cloves of Garlic

Get a taste of the French countryside: chicken with mild, buttery roasted garlic -- yes, 40 cloves of it -- and a few sprigs of thyme. C'est tout!

  • prep: 10 mins
    total time: 1 hour 15 mins
  • servings: 4

Ingredients

  • 40 garlic cloves (3 to 4 heads), unpeeled
  • 1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry (giblets removed)
  • 2 tablespoons butter, room temperature
  • Coarse salt and ground pepper
  • 6 sprigs fresh thyme

Directions

  1. Step 1

    Preheat oven to 475 degrees. Place garlic in a medium bowl; cover with another same-size bowl, creating a dome. Hold bowls together tightly, and shake vigorously until skins are loosened, about 30 seconds. Remove and discard skins; set garlic aside.

  2. Step 2

    Place chicken in a large ovenproof skillet or roasting pan. Rub all over with 1 tablespoon butter; season with salt and pepper. Add thyme, garlic, and remaining tablespoon butter to skillet.

  3. Step 3

    Roast, basting occasionally with juices and stirring garlic, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 45 to 60 minutes. Transfer to a platter, and let rest 10 minutes. Carve chicken, and serve with garlic and pan juices.

Source
Everyday Food, May 2008

Reviews (21)

  • 23 Mar, 2014

    yummyy! very simple and fast! my husband love it very much..

  • 17 Jan, 2014

    This was delish! Added a few more dry seasonings because I like a little more flavor. I added Tarragon and Rosemary. And I also roasted potatoes and carrots in the pan as well. It was superb!

  • 7 Nov, 2012

    Really bad luck with this recipe. The bowl shaking trick did not do much to separate the garlic. In the oven, the garlic and butter burned, creating a lot of smoke. I would not recommend this to anyone.

  • 5 Nov, 2012

    Hi iam from Brasil and i love and tried almost every recipe that u teach on the video..U help me a lot
    i just made this recipe and is aaas wonderful..great taste
    I love it
    i took a picture too
    thanks a lot Sarah
    Claudia from brasil

  • 18 Oct, 2012

    Oh this was so delicious. So easy I made it on a weeknight but would make for company. The skin was a beautiful color. I actually had to leave the house because it smelled so amazing I couldn't stand it.

    Keep the recipes coming!

  • 16 Oct, 2012

    Thanks for this simple and delicious recipe, I'm french and I use olive oil instead of butter.

  • 16 Oct, 2012

    I made this and almost started a fire. The oven was smoking like crazy from all the grease popping from the chicken and I had to open up all the windows. It was a nightmare cleaning the oven...grease everywhere! The chicken skin also stuck to the bottom of the cast iron skillet.

  • 15 Oct, 2012

    Mmmmmmmmmmm... garlicky goodness in such a mellow and beautiful and simple way! Made this tonight, it was great and definitely a keeper. Could you please provide a 'printer friendly' version of your recipes so I don't have to copy and paste? Thanks so much, LOVED it!

  • 15 Oct, 2012

    Mmmmmmmmmmm... garlicky goodness in such a mellow and beautiful and simple way! Made this tonight, it was great and definitely a keeper. Could you please provide a 'printer friendly' version of your recipes so I don't have to copy and paste? Thanks so much, LOVED it!

  • 15 Oct, 2012

    chicken Garlics recipe Tracy Boehm

  • 15 Oct, 2012

    Roasting is the way to go with this recipe.
    Perfection!
    Avoid the crockpot at all costs.
    Raw garlic in the crock just doesn't work well, really.
    Thank you, Sarah!

  • 15 Oct, 2012

    Sarah, I love your video's. I can't keep up with all your recipes. I want to make all of them! You're so funny, I feel like you're my long time friend teaching me to cook. I love it! Can't wait to make this recipe!

  • 15 Oct, 2012

    This looks great - after re-planting most of the bigger cloves from this summer's garden harvest, I have lots of little cloves of garlic left over, some with the papers already falling off. What a great way to use them up fast before they risk going bad. And I loooove that you're willing to say it like it is - although, for the record, you've never pissed me off - only educated and entertained. ;-)

  • 26 Jan, 2012

    LOVE this recipe! Have made it several times now, and everyone loves it. Just discovered that you can buy vacuum-sealed bags of already-peeled garlic at the grocery store (mine was just $1.99!) which makes this dish SO much easier - so worth it! I used almost the whole bag, probably 50 cloves - the more the better, because the garlic really is delicious--mild and buttery. I serve it with wild rice and tossed salad--rice goes great to soak up all the pan juices. 4 1/2 lb chicken took 60 min.

  • 27 Jan, 2011

    This is the best garlic chicken I have ever tried. Due to tight schedule, I couldn?

  • 27 Jan, 2011

    This is the best garlic chicken I have ever tried. Due to tight schedule, I couldn?

  • 29 Jun, 2008

    We just tried this dish and it's one of my favorites! Super moist chicken and the garlic is wonderful!

  • 16 May, 2008

    Can this be cooked in a crockpot? If so, how long do you think it would take to cook?

  • 15 May, 2008

    I love this dish I have made it many times I had to turn it down a notch. I make it at 375

  • 30 Apr, 2008

    I'm cooking this recipe right now, although the 475 degree oven is really smoking the house up. I've turned it down some; maybe my oven is dirty...anyone else have problem with this too hot?

  • 21 Apr, 2008

    What a great dish--easy and tasty (my favorite kind!). We will definitely be having this again soon.