Total Time
2hrs 40mins
Prep 20 mins
Cook 2 hrs 20 mins

This is a wonderful and easy recipe that I got from a friend's mom. She actually got it passed down to her by her Italian mother in law. Everyone who I have ever made this for asks me for the recipe, it is always a hit. My family now has this every Christmas.

Directions

  1. Heat oven to 500°F.
  2. Rinse and pat dry the chicken.
  3. Salt and pepper the entire chicken.
  4. Place the chicken and the 40 cloves of garlic in a baking dish.
  5. Rub the crushed garlic on the inside of the chicken cavity.
  6. Place into oven for 20 minutes.
  7. Pour wine over chicken.
  8. Turn the heat down to 350°F.
  9. Baste occasionally (I baste mine every 15 minutes).
  10. Bake for 2 hours at 350°F or until a thermometer reads it is cooked.
  11. Remove all the liquid from the bottom of the pan and put into a food processor or blender.
  12. Squeeze all of the garlic out of the skins and into the juices.
  13. Add the cream; blend until smooth.
  14. Carve the bird, and top with sauce on plate.
Most Helpful

4 5

I love roasted garlic but I never thought of putting the cloves in with the chicken - so easy! I actually just borrowed the idea when roasting a Blasted Chicken (142783) at 425. Unfortunately that was a little too hot and about half the garlic burned, but what was left still tasted great!