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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:
  • Total Time:
  • Servings: 4
Chicken with 40 Cloves of Garlic

Source: Everyday Food, May 2008

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. 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. 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. 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.

Reviews (21)

  • Analis Asih 23 Mar, 2014

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

  • OoPrincessOo 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!

  • fouxdafafa 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.

  • Claudinha Nigri 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

  • sbmulqeen 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!

  • Geekymom 16 Oct, 2012

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

  • Texnan Day 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.

  • bsavage 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!

  • bsavage 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!

  • Tracy Boehm 15 Oct, 2012

    chicken Garlics recipe Tracy Boehm

  • Iamileen 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!

  • granjello 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!

  • Jephers 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. ;-)

  • AndreaDwyer 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.

  • LSLeong 27 Jan, 2011

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

  • LSLeong 27 Jan, 2011

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

  • Knoxjill 29 Jun, 2008

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

  • alsue1 16 May, 2008

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

  • dalzac 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

  • K8iebelle 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?

  • etawalker 21 Apr, 2008

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

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