Good Eats 40 Cloves and a Chicken (Alton Brown)

Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

Tender and succulent, this is fall-off-the-bone chicken, with tons of roasted garlic! This recipe can be made quicker and without too much fuss, it's suggested to purchase whole garlic cloves already peeled. They are usually found in a jar in the produce section and sometimes even packed in oil. :)


  1. Preheat oven to 350 degrees F. Season chicken with salt and pepper. Toss with 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat.
  2. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
  3. Remove chicken from the oven, let rest for 5 to 10 minutes.
Most Helpful

This recipe has always intrigued me, and I have always wanted to make it ever since I first saw it in an old James Beard cookbook some 20 plus years ago. This version was so easy to put together,
AFTER I peeled all of those darn cloves...(my hands stunk for hours afterward)!!! I did use all chicken thighs and they did come out juicy and falling off the bone. I also chopped up a yellow onion, which I added, and it was a wonderful addition, since the onion took on a delightful sweetness which added great flavor to the overall dish. A great dish that will get made often here, only NEXT TIME I will make sure and use the pre-peeled cloves!!!

yooper August 01, 2010

Sorry all you Twilight & True Blood fans - this recipe officially wiped out the entire vampire race... I couldn't believe the amount of garlic I peeled for this recipe. DELICIOUS! I ran outside to dump my garbage in the compost bin and could smell this cooking across my yard. It was amazing. I used drumsticks and thighs only (on sale at the grocery). Other than that, I followed the recipe exactly with PERFECTLY SCRUMPTIOUS results! Made for I Recommend Tag Game.

NELady March 07, 2009

This was really great... the house smelled *wonderful* as it was cooking, and the end result tasted equally good. :) I used all chicken breasts -- boneless and skinless -- and a blend of chopped thyme, rosemary and sage. I followed the recipe as directed up for steps 1 and 2, but then instead of the oven finished these off in the crock pot. The chicken became so tender the meat was falling apart! Thanks for sharing a wonderful recipe I will surely make again.

Lynne the Pirate Queen February 15, 2009