Roasted Chicken With 20 Cloves of Garlic

Submitted by Manda

"To all of my fellow garlic-lovers, this dish will make your taste-buds happy, happy!! Tons of garlic, and just the right amount of seasonings. This is sooo good!! I have a bad habit, though, of hogging up all the garlic cloves, so I usually throw a few extra in...Hey, you can NEVER have too much garlic:)"

 

• Ready In: 1hr 40mins
• Ingredients: 13
• Serves: 6

ingredients

• 2 teaspoons olive oil
• 1 teaspoon black pepper
• 1⁄2 teaspoon dried rosemary
• 1⁄4 teaspoon dried thyme
• 1 whole chicken (about 3 1/2 lbs.)
• 1 small onion, cut in half
• 2 stalks celery, cut in half
• 1 small lemon, cut in half
• 20 garlic cloves, unpeeled (2 whole heads)
• 3⁄4 cup dry white wine
• 1 (14 1/2 ounce) can chicken broth
• 2 tablespoons chopped fresh parsley
• 1⁄2 teaspoon salt

directions

1. Heat oven to 375 degrees.
2. Mix oil, rosemary, and thyme in small bowl.
3. Rub over outside of chicken.
4. Place onion, celery, and lemon in cavity of chicken.
5. Place chicken, breast side up, in dutch oven.
6. Scatter garlic around chicken.
7. Pour white wine and chicken broth into dutch oven.
8. Place on stove top, cover, and bring to boil.
9. Transfer to preheated oven, and bake, covered 25 minutes.
10. Increase oven temperature to 450 degrees, uncover, and bake for 55-60 minutes.
11. Remove chicken and garlic to platter and cover with foil.
12. Skim as much fat as possible from pot.
13. Squeeze out 6 cloves of garlic into small bowl, mash to a paste, then whisk in about 1/4 cup of cooking liquid.
14. Stir in parsley and salt.
15. Serve broth with chicken, along with remaining cloves of garlic as garnish on each plate.
16. To eat garlic, gently press with fork to squeeze out from skin.

Reviews

[Kookaburra]

This was easy to make and resulted in a chicken with moist flesh and crispy skin and a subtle, (yes, SUBTLE), garlic and lemon flavour. I used 30 cloves of garlic and will use 40 next time as in the traditional recipe. I chose to use the cooking liquid to make a gravy. Using the baking dish in which I had cooked the vegetables, (including two halved onions), I added a heaped tablespoon of flour and then blended in the cooking liquid, mashed garlic, and a swish of cream. The scrapings from the pan and the onions (which I left in the dish) gave the gravy some colour. For my taste, the gravy still needed a little extra garlic 'kick', so, at the end, I added a teaspoon of garlic powder. Excellent recipe and will certainly make this again.

 

[glenda424_12191767]

As a cook, I have done many chickens in many ways over the years, this is the BEST recipe, EVER. I tossed in some small potatoes at the end and it was perfection. Thanks for this recipe.

 

[surus]

Simple and delicious. I added a couple of Yukon gold potatoes cut into quarters to the pot at the beginning and they came out just right and I think helped thicken the sauce. I just mashed the garlic in the sauce at the end and used as is. The black pepper that is listed as an ingredient is left out of the directions but don't forget to add it to the rub. A new favorite which I will definitely make again.

 

[My Husband Loves Th]

Outstanding! Best roasted chicken I've ever made. I used dry vermouth instead of wine. I also made a gravy with the pan drippings. Thank you Manda for a keeper.

 

[Gidg]

Outstanding recipe! Made it last night and, of course, I used WAY more garlic. Probably double. But some of the cloves were smaller than others...uh huh, whatever! I used a slightly larger than called for bird at 5 pounds. I also cut a whole garlic head in half widthwise and inserted both pieces into the cavity along with all of the other goodies. The chicken was moist and the skin was crispy with a light brown color. Yummy! I took Kookaburra's advice and made a gravy instead of a broth and it was awesome! I mashed all the garlic cloves I could find into it. I will make this recipe again!