Roasted Chicken with 20 Cloves of Garlic
Transform dinnertime into a culinary masterpiece with Roasted Chicken with 20 Cloves of Garlic, a dish that’s as fragrant as it is flavorful. This recipe combines a juicy, golden-brown whole chicken with the irresistible aroma of roasted garlic, fresh thyme, and rosemary. Infused with a buttery olive oil glaze and accented by a hint of lemon, every bite is tender, savory perfection. The unpeeled garlic cloves roast alongside the chicken, transforming into soft, caramelized morsels that can be spread over bread or mixed with the savory pan juices for an unforgettable accompaniment. With just 15 minutes of prep time and simple yet elegant ingredients, this gourmet-style dish is perfect for family dinners or entertaining guests. Serve it with rustic bread or mashed potatoes to soak up the heavenly garlic-infused drippings. Savor the comforting flavors of this classic roasted chicken recipe that turns a humble dinner into a feast-worthy event!
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Recipe Information
Ingredients
- 1 4-5 lbs whole chicken
- 20 garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 6 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 lemon
- 1 cup chicken broth
- 0.5 cup dry white wine (optional)
Instructions
Preheat your oven to 400°F (200°C).
Pat the whole chicken dry using paper towels. Season the inside of the chicken cavity generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Cut the lemon in half and place it inside the chicken cavity along with 3 sprigs of thyme and 2 sprigs of rosemary.
Truss the chicken legs with kitchen twine to secure the cavity and ensure even cooking.
Melt the butter and combine it with 2 tablespoons of olive oil. Use a pastry brush or your hands to coat the chicken evenly with the mixture. Season the outside of the chicken with the remaining salt and pepper.
Separate the 20 garlic cloves but leave them unpeeled. Arrange the garlic cloves and the remaining thyme and rosemary sprigs in the bottom of a roasting pan or a large cast-iron skillet.
Place the chicken on top of the garlic and herb mixture, breast-side up. Drizzle the remaining 1 tablespoon of olive oil over the garlic cloves to help them roast evenly.
Pour the chicken broth and wine (if using) into the roasting pan to create a flavorful base for the chicken and prevent the garlic from burning.
Transfer the pan to the preheated oven and roast for 1 hour and 15–30 minutes, or until the chicken's internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
Every 30 minutes, baste the chicken with the juices from the bottom of the pan to keep it moist and flavorful.
Once done, remove the chicken from the oven and let it rest for 10–15 minutes before carving. This allows the juices to redistribute for tender, juicy meat.
Serve the chicken with roasted garlic cloves on the side. The garlic can be squeezed out of its skin and spread on bread or mixed with the pan juices for an extra touch of flavor.
Nutrition Facts
Calories |
1075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 5449 mg | 237% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 3.2 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1076 mg | 23% | |
*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.
