Years ago I made Chicken with 40 Cloves of Garlic and my husband wasn’t thrilled with it. I remember it being super garlicky which is not at all what the dish is supposed to be. When the whole cloves of garlic are cooked, they really mellow out and get almost sweet. The gravy that this recipe makes is amazing! Fantastically amazing! Like so amazing that when my husband sent me a text saying he wasn’t going to be home until late the night I made this, I put a teeny scoop of mashed potatoes in a bowl and covered it when the rest of the gravy. And then pretended like there was never gravy when he eventually got home. Yup.
Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!
You can also follow me on Instagram, Facebook, or Pinterest for even more!
Chicken with 40 Cloves of Garlic
from Williams Sonoma
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
- Preheat an oven to 400F.
- 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.
- 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 and cover loosely with foil; leave the garlic in the pan.
- 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.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 483Total Fat: 30gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 144mgSodium: 196mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 43g
Alyson says
I needed this in my life. Thank you :)
Nutmeg Nanny says
Oh my goodness, this meal looks wonderful :) I love garlic!
Jenn says
I bet that was real fun peeling 40 garlic cloves :) This sounds super yummy with that gravy.
Katrina @ In Katrina's Kitchen says
I am carb loading this week and I need this. All of this.
Cassie says
Aw, thanks for the shout-out, Amanda! That totally made my day! :D
This chicken looks absolutely fantastic. I’m going to need to try this one because gravy and I are BFFs.
Rachel @ Baked by Rachel says
Mmmmm garlic, chicken and potatoes. Yes paaalease.
Tracey says
That settles it, I’m moving in. You make the *best* dinners!! I tried chicken with 40 cloves of garlic once and was underwhelmed, but I really want to like it. Trying this one soon!