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Chicken with 40 Cloves of Garlic

Ingredients

  • 2 cut-up whole chickens
  • Salt and freshly ground pepper to taste
  • 3 tablespoons extra-virgin olive oil
  • 40 garlic cloves peeled
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • Zest of 2 lemons
  • ¼ cup white wine
  • ¾ cup chicken stock
  • 3 tablespoon unsalted butter at room temperature, cut into pieces

Instructions

  1. Preheat an oven to 400F.
  2. Season all sides of the chicken pieces with salt and pepper. Heat the olive oil in a wide Dutch oven over medium-high heat. Working in batches, brown the chicken, 2 to 3 minutes per side. Transfer to a plate.
  3. 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.
  4. Transfer the chicken to a platter and cover loosely with foil; leave the garlic in the pan.
  5. Set the pan over medium heat and mash the garlic with the back of a wooden 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. Serve the chicken immediately and pass the sauce alongside.