Chicken With 40 Garlic Cloves

"This is a delicious meal with many layers of flavor from the roasting of the wine, garlic, and herbs. Enjoy. I got this several years ago from the online recipes of Williams Sonoma."
photo by under12parsecs photo by under12parsecs
photo by under12parsecs
Ready In:
1hr 30mins
12 pieces




  • Pre-heat oven to 400 degrees.
  • Season the chicken with salt and pepper. In a wide Dutch oven (I used a cast-iron skillet for later transfer to oven) over medium-high heat, warm the olive oil. Working in batches, brown the chicken, 2 to 3 minutes per side. Transfer to a plate.
  • Add the garlic to the pan and cook, stirring, for 1 minute. Remove the pan from the heat. Add the chicken, rosemary, thyme and lemon zest and stir to combine. Cover the pan, transfer to the oven and roast for 20 minutes. Baste the chicken with the accumulated juices. Continue roasting, uncovered, until the chicken is cooked through and the juices run clear when the meat is pierced with a knife, about 30 minutes more.
  • Transfer the chicken to a platter; leave the garlic in the pan. Cover the chicken loosely with aluminum foil.
  • Set the pan over medium heat and mash the garlic with the back of the spoon. Add the wine and cook for 3 minutes. Add the stock and cook, stirring occasionally, until slightly thickened, about 5 minutes. Whisk in the butter a few pieces at a time. Season with salt and pepper. Transfer the sauce to a sauceboat. Serve the chicken immediately and pass the sauce alongside.
  • (I made this a healthier version last night by adding the wine at the same time as the stock and just serving the dish with the whole garlic--minus the sauce and the butter at the end). It looked beautiful and was delicious.

Questions & Replies

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  1. under12parsecs
    This is incredibly easy and incredibly flavorful! I absolutely love the mellow garlic melding with the white wine and fresh herbs. The chicken stays perfectly moist and juicy. I stirred in a couple of tablespoons of heavy cream at the end instead of the butter because I discovered that I was out of butter at the last moment (how does one even run out of butter???). It was a gorgeous gravy that we mopped up with crusty bread, down to the last drop.
  2. Susie D
    I've made a 40 clove chicken it the past, but the chicken was left whole. I liked that this recipe was for pieces. I used an 8pc chicken so reduced the amounts accordingly. The recipe isn't fussy and delivers a nice roasted garlic flavor. I elected to not add the butter at the end, just reducing the liquids. Thank you for sharing the recipe! Made for Fall 2011 Pick A Chef! :-)


<p>I am a busy mom of a 17-year-old college bound daughter and wife of a wonderful native Californian.&nbsp; (I myself hail from neighboring Arizona.).&nbsp; As a psychologist, I spend a lot of time inside people's heads, and there is nothing more soothing than to come home and begin chopping vegetables, warming olive oil, and doing things that are tangible, earthy, and will ultimately produce immediate gratification for those I love.</p> 8790267"
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