Good Eats 40 Cloves and a Chicken Alton Brown
Delight your taste buds with "Good Eats 40 Cloves and a Chicken," Alton Brown's aromatic spin on the classic French favorite. This crowd-pleasing one-pot recipe features a whole roasted chicken infused with the bold flavors of garlic, fresh herbs, and a hint of citrusy brightness from a zesty lemon. Nestled atop forty cloves of garlic and slow-cooked until tender, the chicken emerges with perfectly golden, crispy skin and juicy, flavor-packed meat. The rich pan juices, enhanced by optional white wine, make the ideal accompaniment, while the roasted garlic transforms into a luscious spread for crusty bread. With just 15 minutes of prep time, this dish is a rustic centerpiece perfect for both weeknights and special occasions. It's an effortless, fragrant, and satisfying way to elevate your next family dinner!
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Recipe Information
Ingredients
- 1 3-4 lbs Whole chicken
- 40 units Garlic cloves
- 2 tbsp Olive oil
- 2 tsp Kosher salt
- 1 tsp Freshly ground black pepper
- 6 units Fresh thyme sprigs
- 4 units Fresh rosemary sprigs
- 1 unit Lemon
- 0.5 cup White wine (optional)
- 0.5 cup Chicken stock
- 1 loaf Crusty bread (for serving)
Instructions
Preheat your oven to 350°F (175°C).
Rinse the chicken inside and out and pat it dry with paper towels. Season the cavity generously with 1 tsp of kosher salt and a few grinds of black pepper.
Stuff the cavity of the chicken with the lemon (halved), 3 sprigs of thyme, and 2 sprigs of rosemary.
Truss the chicken with kitchen twine or secure the legs together. Rub the entire surface of the chicken with olive oil, then season with the remaining 1 tsp of kosher salt and 1 tsp of black pepper.
In a large, oven-proof skillet or Dutch oven, place the whole garlic cloves (unpeeled), the remaining thyme and rosemary sprigs, and the chicken stock. Arrange the chicken breast-side up on top of the garlic and herbs.
If using white wine, pour it into the pan around the chicken for extra flavor.
Cover the skillet or Dutch oven tightly with its lid (or aluminum foil if the pan doesn’t have a lid). Cook the chicken in the preheated oven for 1 hour.
After 1 hour, increase the oven temperature to 400°F (200°C), uncover the skillet or Dutch oven, and continue roasting for an additional 30 minutes or until the skin is golden and crispy, and the internal temperature of the chicken reaches 165°F (74°C) at the thickest part of the breast.
Remove the skillet from the oven and allow the chicken to rest for 10 minutes before carving.
Serve the chicken with the roasted garlic cloves (spread the sweet, softened garlic on slices of crusty bread) and pan juices spooned over the meat.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 3487 mg | 152% | |
| Total Carbohydrate | 248.9 g | 91% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 10.1 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1358 mg | 29% | |
*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.
