Oven Roasted Chicken with Forty Garlic Cloves
Elevate your dinner table with this showstopping Oven Roasted Chicken with Forty Garlic Cloves—a fragrant, succulent dish that combines tender whole chicken with the rich, caramelized sweetness of roasted garlic. Perfectly seasoned and stuffed with fresh herbs, zesty lemon, and half the garlic cloves, the chicken roasts to golden perfection in a bath of chicken broth and optional white wine. The remaining garlic cloves transform into soft, spreadable treasures during roasting, adding bold flavor to every bite. Basted with pan juices for extra moisture and a glossy finish, this recipe is simple yet indulgent, ideal for everything from Sunday dinners to special occasions. Serve it with crusty bread or creamy mashed potatoes to soak up the aromatic, herb-infused pan sauce for a truly comforting and satisfying meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece Whole chicken (about 4-5 pounds)
- 40 cloves Garlic cloves, peeled
- 3 tablespoons Olive oil
- 6 sprigs Fresh thyme sprigs
- 4 sprigs Fresh rosemary sprigs
- 4 tablespoons Unsalted butter, softened
- 1 piece Lemon
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Chicken broth
- 0.5 cup Dry white wine (optional)
Instructions
Preheat your oven to 400°F (200°C).
Remove the giblets from the chicken, rinse it under cold water, and pat it dry with paper towels.
Season the chicken generously inside and out with salt and black pepper.
Stuff the cavity of the chicken with half of the garlic cloves, the lemon (halved), 3 thyme sprigs, and 2 rosemary sprigs.
Rub the outside of the chicken with the softened butter, then drizzle with 2 tablespoons of olive oil for an extra golden crust.
Scatter the remaining garlic cloves around the chicken in a roasting pan.
Add the remaining thyme and rosemary sprigs to the pan for extra aroma.
Drizzle the remaining tablespoon of olive oil over the garlic cloves in the pan.
Pour the chicken broth and white wine (if using) into the pan to keep everything moist while cooking.
Place the chicken in the preheated oven and roast for 1 hour and 30 minutes, or until the juices run clear and the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
Baste the chicken every 30 minutes with the pan juices for extra flavor and moisture.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes to allow the juices to redistribute.
Carve the chicken and serve with the roasted garlic cloves and pan juices spooned over the top. Pair with your favorite side dishes such as mashed potatoes or crusty bread.
Nutrition Facts
Calories |
3241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.3 g | 318% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 924 mg | 308% | |
| Sodium | 6132 mg | 267% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 3.1 g | ||
| Protein | 193.3 g | 387% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 412 mg | 32% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2921 mg | 62% | |
*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.
