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.

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

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!

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

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.

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!

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!

chicken Garlics recipe Tracy Boehm

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!

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!

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. ;-)

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.

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

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

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

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

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

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?

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