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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
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Course: Main Course
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 8 servings
Calories: 348kcal
Author: Evelyn Savinon ( A Simple Tweak)

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
  • ⅓ teaspoon thyme
  • ⅓ 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