Recipes Ingredients Meat & Poultry Chicken Sixty-Clove Garlic Chicken 5.0 (6) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 This roast chicken is surrounded by softened -- and mellowed -- garlic cloves. Ingredients 1 large whole chicken (about 7 ½ pounds) ¼ cup (½ stick) unsalted butter, softened 2 tablespoons coarse salt ½ teaspoon freshly ground pepper 1 garlic bulb, halved horizontally 60 garlic cloves (do not peel) Directions Preheat oven to 425 degrees. Let chicken stand at room temperature 30 minutes. Remove giblets and excess fat from cavity. Rinse chicken; pat dry. Brush outside with butter, and season with salt and pepper. Place garlic bulb in cavity. Transfer chicken to a roasting pan. Tuck wing tips under; tie legs with kitchen twine. Roast chicken, basting occasionally with pan juices, 20 minutes. Remove from oven, and arrange garlic cloves around chicken. Continue roasting until skin is deep golden brown and an instant-read thermometer inserted into thickest part of the thigh (avoiding bone) registers 165 degrees, about 1 hour. Transfer chicken and garlic cloves to a platter. Let tand 15 minutes, then remove garlic bulb from cavity, and discard. Carve chicken, and serve. Cook's Notes You can use two 4 1/2-pound birds: Stuff a half garlic head into each cavity, arrange chickens side by side in a large roasting pan, and reduce the cooking time to about fifty-five minutes. Rate it Print