Chicken Baked with 40 Cloves of Garlic
Indulge in the aromatic magic of *Chicken Baked with 40 Cloves of Garlic*, a timeless, flavor-packed dish that transforms simple ingredients into a feast-worthy centerpiece. This recipe features a whole roasted chicken nestled atop 40 unpeeled garlic cloves, which mellow and caramelize to buttery perfection as they bake. Infused with fresh thyme, rosemary, and a splash of dry white wine or chicken stock, this dish delivers a tender, juicy bird with irresistibly crisp, golden skin. It's surprisingly easy to prepare, requiring just 15 minutes of prep before slow-roasting to perfection. Serve with crusty bread to scoop up the roasted garlic and pan juices, along with a squeeze of bright lemon for a gourmet experience. Perfect for family gatherings or cozy dinners, this rustic French-inspired recipe brings bold flavors to your table with minimal effort.
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Recipe Information
Ingredients
- 1 Whole chicken (about 4-5 lbs)
- 40 Garlic cloves (unpeeled)
- 2 tablespoons Olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 6 Fresh thyme sprigs
- 4 Fresh rosemary sprigs
- 2 tablespoons Unsalted butter (optional)
- 1 cup Dry white wine or chicken stock
- 1 Lemon, cut into wedges
- Crusty bread (for serving, optional)
Instructions
Preheat your oven to 375°F (190°C).
Pat the whole chicken dry with paper towels, ensuring the skin is dry to help it crisp up during baking.
Season the chicken generously with kosher salt and freshly ground black pepper, both inside the cavity and on the outside.
Stuff the cavity with a few sprigs of fresh thyme, rosemary, and a couple of the garlic cloves.
In a large ovenproof Dutch oven or casserole dish, spread the remaining garlic cloves evenly on the bottom.
Drizzle the garlic with 1 tablespoon of olive oil to coat them lightly.
Place the chicken on top of the garlic cloves in the Dutch oven, breast side up.
Drizzle the chicken with the remaining 1 tablespoon of olive oil and rub it evenly over the skin for even browning.
Scatter the remaining thyme and rosemary sprigs around the chicken.
Pour the dry white wine or chicken stock into the Dutch oven, ensuring it pools around the garlic (but does not touch the chicken skin).
Cover the Dutch oven tightly with its lid or aluminum foil to trap moisture.
Bake in the preheated oven for 1 hour.
After 1 hour, remove the lid or foil. Optional: Dot the chicken with unsalted butter for extra richness.
Increase the oven temperature to 425°F (220°C) and roast uncovered for an additional 20-30 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C) in the thickest part of its thigh.
Remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the chicken with the tender roasted garlic cloves, lemon wedges, and crusty bread to smear with the softened garlic. Optionally, spoon some of the flavorful pan juices over the chicken while serving.
Nutrition Facts
Calories |
3152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.2 g | 273% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 2317 mg | 101% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 5.2 g | ||
| Protein | 194.6 g | 389% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 408 mg | 31% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2403 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
