Forty Cloves and a Chicken
Indulge in the rustic elegance of "Forty Cloves and a Chicken," a comfort food classic that transforms simple ingredients into a masterpiece of flavor. This savory dish features a tender, golden-roasted whole chicken paired with 40 aromatic garlic cloves that become soft, sweet, and buttery as they cook. Searing the chicken before slow-roasting it with fresh rosemary, thyme, and a luscious blend of white wine and chicken stock infuses every bite with rich, herbaceous notes. The pan juices, optionally enriched with a touch of butter, create a velvety sauce perfect for soaking up with crusty bread. With only 15 minutes of prep time and a one-pan approach, this recipe is as effortless as it is impressive, making it ideal for dinner parties or cozy family meals. Serve this succulent dish with its caramelized garlic cloves right at the table for a show-stopping presentation. Keywords: forty cloves chicken recipe, roasted garlic chicken, one-pan chicken dinner, comforting chicken recipes, herb roasted chicken.
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Recipe Information
Ingredients
- 1 4-5 pound bird Whole chicken
- 40 cloves Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 1 cup Dry white wine
- 1 cup Chicken stock
- 2 tablespoons Unsalted butter
- 1 loaf Crusty bread (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C).
Pat the chicken dry using paper towels. Season the outside and cavity with salt and black pepper.
Separate the garlic cloves from their bulbs, then peel each clove. Set aside.
Heat the olive oil in a large oven-proof skillet or Dutch oven over medium-high heat.
Place the chicken breast-side down in the pan and sear for 3–4 minutes until golden brown. Flip the chicken and sear the other side for another 3–4 minutes. Remove the chicken from the pan and set aside.
Reduce the heat to medium. Add the garlic cloves to the pan and sauté for 2 minutes, allowing them to slightly caramelize.
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2–3 minutes to reduce slightly.
Stir in the chicken stock, then add the rosemary and thyme sprigs.
Return the chicken to the pan, breast-side up. Spoon some of the liquid over the chicken and cover the pan tightly with a lid or aluminum foil.
Transfer the pan to the preheated oven and cook for 1 hour, basting the chicken with the pan juices every 20 minutes.
Remove the lid or foil for the final 15 minutes of cooking to allow the skin to crisp up.
Once the chicken is cooked through (internal temperature should reach 165°F in the thickest part of the breast), carefully remove it from the pan and let it rest for 10 minutes before carving.
While the chicken rests, skim any excess fat from the pan juices. Optional: Thicken the sauce by stirring in 2 tablespoons of unsalted butter over medium heat until smooth.
Serve the carved chicken with the garlic cloves and pan sauce. Pair with crusty bread for dipping, if desired.
Nutrition Facts
Calories |
1706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 1469 mg | 64% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.4 g | ||
| Protein | 152.1 g | 304% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1401 mg | 30% | |
*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.
