Roasted Chicken with 40 Cloves of Garlic

This Roasted Chicken with 40 cloves of garlic is outstanding! It’s flavorful, moist, and sure to please the whole family. This chicken is one of my favorite dishes. This roasted chicken is excellent if you’re having a small gathering.

Roasted Chicken with 40 Cloves of Garlic

ROASTED CHICKEN WITH 40 CLOVES OF GARLIC

Roasting a whole chicken in the oven has become one of my all-time favorite dinners, whether for weekday meal prep, Sunday family dinner, or any night. I love that it’s enough to feed a crowd; if not, the leftovers are a time saver. Leftovers are an easy way to pack a quick lunch. Take a look at these chicken recipes with lots of flavors. 

This recipe is for all of the true garlic lovers out there. Undoubtedly, I am one of them.

You might wonder why there is so much garlic. Do I need that much? Let me tell you what happens when you roast garlic. It becomes sweet and delicious; You will definitely be looking for more. Why? because garlic makes everything taste better. 

What to do with all that garlic?

  • Put it over some toasted baguette; the garlic is delicious and mushy.
  • You can make a delightful sauce if you want to go the extra mile.

This is how I do it:

Take some roasted cloves, peel them, and save the flesh. Remove the chicken, potatoes, and carrots to a presentation platter. Then, discard the herbs and lemon wedges; In that same pan, you baked the chicken, add the peeled cloves of garlic, add ⅓ cup of heavy cream and whisk for two to three minutes or until the sauce is creamy. Serve with your chicken.

  • Serve with potatoes and carrots, and enjoy!

Do I have to peel all that garlic?

40 garlic Chicken

I peeled and minced half of those cloves. Then, combine with melted unsalted butter, olive oil, thyme, and rosemary. I also added 1/2 teaspoon of Kinder’s seasoning, which I get on amazon. This is optional, but I’m obsessed with this seasoning. This one is a blend of salt, pepper, and garlic. Next, I season the whole chicken. 

I peeled and minced half of the cloves. Then, combine with melted butter, olive oil, thyme, and rosemary and season the chicken directly.Try to get under the chicken skin (I use my fingers for this) and coat the whole chicken with the mixture. Make sure to put some inside the big chicken cavity.

Easy-Chicken-Recipe

As for the other half of the cloves, I place the unpeeled cloves, carrots, and potatoes in oven-safe bakeware with a lid. I set the chicken on top, added the wine (optional), covered it, and roasted it in a preheated oven at 375°F for about 30 minutes. Then, I remove the lid and continue cooking at 425°F for 20 to 30 minutes. It’s essential to use a kitchen thermometer to check that the chicken registers an internal temperature of 165°F. Always check the thickest part of the chicken, which is the thigh. The chicken is now golden browned and cooked.

Roasted-Chicken-with-40-Cloves-of-Garlic

Give this recipe a try, and then leave a comment below to let me know how it turned out. I hope that your family enjoys it as much as we do!

Below you will find a convenient printable recipe card. 

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Roasted Chicken with 40 Cloves of Garlic

Roasted Chicken with 40 Cloves of Garlic

This Roasted Chicken with 40 cloves of garlic is outstanding! It's flavorful, moist, and sure to please the whole family. This chicken is one of my favorite dishes. It pairs well with a green salad and baguette to dip into the juices. This roasted chicken is excellent if you're having a small gathering.
5 from 1 vote
Print Pin Rate
Course: Main Course
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 8 servings
Calories: 348kcal

Ingredients

  • 4-5 pounds Whole chicken
  • 40 cloves of garlic about 2-3 heads
  • 4 tablespoons unsalted butter melted
  • 1 tablespoon olive oil or avocado oil
  • teaspoon thyme
  • teaspoon rosemary
  • 1 teaspoon salt I use kosher
  • ½ teaspoon black pepper
  • 1 large carrots peel & diced
  • ½ pound baby potatoes (halved) (halved)

Instructions

  • Preheat oven to 375°F. Peel and mince half of those garlic cloves.
  • Then, combine with melted unsalted butter, olive oil, thyme, and rosemary.
  • Next, I season the whole chicken. Using your fingers (or a spoon), get under the chicken skin and coat the whole chicken with the mixture. Make sure to put some inside the big chicken cavity.
  • As for the other half of the cloves, place the unpeeled cloves, carrots, and potatoes in oven-safe bakeware with a lid.
  • Set the chicken over the veggies, add the wine (optional), cover it, and roast it in a preheated oven at 375°F for about 30 minutes.
  • Then, remove the lid and continue cooking at 425 °F for 20 to 30 minutes. It’s essential to use a kitchen thermometer to check that the chicken registers an internal temperature of 165°F. Always check the thickest part of the chicken, which is the thigh. The chicken is golden brown and cooked.

Notes

What to do with all that garlic?

Put it over some toasted baguette; the garlic is delicious and mushy.

You can make a delightful sauce if you want to go the extra mile. This is how I do it:

Take some roasted cloves, peel them, and save the flesh. Remove the chicken, potatoes, and carrots to a presentation platter. Then, discard the herbs and lemon wedges; In that same pan, you baked the chicken, add the peeled cloves of garlic, add ⅓ cup of heavy cream and whisk for two to three minutes or until the sauce is creamy. Serve with your chicken.

Nutrition

Calories: 348kcal | Carbohydrates: 11g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 97mg | Sodium: 378mg | Potassium: 418mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1838IU | Vitamin C: 13mg | Calcium: 48mg | Iron: 2mg

Tell me what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU!

Until the next one…

Love E.S. asimpletweak
 

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