40 Cloves and a Chicken

Total Time:
1 hr 40 min
Prep:
10 min
Cook:
1 hr 30 min

Yield:
6 servings
Level:
Intermediate

NUTRITION INFO
Ingredients
  • 1 whole chicken (broiler/fryer) cut into 8 pieces
  • 1/2 cup plus 2 tablespoons olive oil
  • 10 sprigs fresh thyme
  • 40 peeled cloves garlic
  • Salt and pepper
Directions
Watch how to make this recipe

Preheat oven to 350 degrees F.

Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.

Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.6 314
Turned out great, but I definitely burned the chicken in the pan the first time around. "High heat" is pretty vague, but with my stove it was more like medium-high. I ended up halving the recipe, so after smoking up my kitchen and starting over with medium-high, it turned out well. I used my dutch oven, which worked quite well. It's definitely a little oily, but the chicken was fall-off-the-bone and moist, and the garlic was very sweet. I paired this with roasted brussel sprouts and red skin potatoes. I'll definitely make this again! item not reviewed by moderator and published
I didn't think it was that good. Pretty bland really. Next time I'll use less oil & add some wine. item not reviewed by moderator and published
Someone asked whose recipe came first, Ina's of Alton's. Neither, folks. James Beard did this recipe, and his was better. He separated the garlic bulbs into individual cloves, but didn't peel them. They roasted in their little skins, tucked in, under and around the chicken, turning into the consistency of butter. No added oil either. I brown my skin a bit in the skillet to give it more color and flavor, and the put it in a dutch oven, and seal the pan with foil so that all the juices will keep the chicken moist. The slow cooking allows the chicken to ooze its own wonderful juices and fat. Then, when the chicken was served, he suggested a big spoonful of the garlic cloves and pan juices to accompany the chicken, served with biscuits. And, here's the fun part. Take the garlic cloves and squeeze them. Out will come the most delicious garlic spread for the biscuits and the chicken. I’ve been cooking this and serving it for 40 years, and it never misses. People love it. item not reviewed by moderator and published
To peel the garlic quickly, simply smash the cloves with a knife, then put them all in a hard container and shake (Tupperware bowl or a glass jar with top). Shake, shake, shake. Shake hard, and the skins come off. Remove skinned garlic from container. Easy. Delicious, by the way. I add a bit of honey to the chicken in the baking pan. item not reviewed by moderator and published
ok item not reviewed by moderator and published
Delicious and simply wonderful dish! Loved that my 7 year old and 16 year old also loved it "garlic"!! This became one of my go-to recipes after my first try. Added a bit of red pepper flakes and lemon juice when ever I made it again. item not reviewed by moderator and published
This is one of the best chicken recipes I have ever tried! item not reviewed by moderator and published
The best chicken my husband and I ever had was the roast chicken with warm bread salad at Zuni Cafe in San Francisco. This one is definitely a close tie for that! I wanted to eat veggies to eat with this too so I tossed some chopped fingerling potatoes, true baby carrots, and parsnips with olive oil, salt, pepper, and thyme. I put these in a separate baking dish since it didn't fit with the chicken, and they were perfectly crisp-tender in an hour. DEFINITELY a keeper recipe for years to come!! item not reviewed by moderator and published
My husband cooked chicken using this recipe and I must say (hands down) that this is the best chicken I have ever eaten! It was moist, flavorful, and absolute perfection!! He used a Scanpan (12.75 sautee pan) from the stovetop to the oven. The type of cookware used makes all the difference. If you are bored with the dinners that you are preparing, this is an excellent recipe to elevate you to a new poultry experience. item not reviewed by moderator and published
Excellent and a powerhouse of yummy flavor...and so easy. I added a package of gnocchi after 1 hour of baking. Delish! item not reviewed by moderator and published
So I made this exactly according to the recipe -no adjustments whatsoever. It came out mildly dry and completely flavorless. The chicken was pale, skin not crispy and not even the garlic was roasted. I can't, for the life of me, figure out how this recipe worked for so many people. Can't say that I'll do it again, although I had high hopes. item not reviewed by moderator and published
Very flavorful! The hardest part was cutting up the chicken. It is a bit messy to prepare when you are browning the chicken cuz the oil splatters everywhere. Instead of adding new olive oil to the baking pan, I just used the browned oil from the skillet to soak up more of the flavor. item not reviewed by moderator and published
This is hands down the best roasted chicken that i have ever made! item not reviewed by moderator and published
It was good. It was certainly easy. I added a large Yukon Gold potato diced about 3/4" and it cooked perfectly. I would make it again when I needed a super easy meal. item not reviewed by moderator and published
Oh my gosh! So yummy. Hubby and I are on a very restricted eating regiment so needed to change up the recipe. Used boneless skinless chicken breast. Used Himalayan Pink salt (no more table salt for us..once you taste the Himalayan Pink salt you won't want regular salt..and it is so much better for you) along with pepper and only a tablespoon of olive oil to coat the chicken. Then use vegetable or chicken broth (about a 3/4 cup to a cup) in place of the added oil. Also add chunks of onion for added flavor. I've also used italian seasonings when out of thyme. And cut the cooking time down to one hour. Make sure to let it sit at least ten minutes to soak in all the deliciousness. The chicken is incredibly tender and flavorful. It's not greasy and makes a wonderful broth that I use in soups or to cook brown rice in. We don't eat bread so no spreading the garlic on it but it's wonderful mixed in with brown rice, quinoa or spread on the chicken itself! Delightful! item not reviewed by moderator and published
Way too oily and dry... item not reviewed by moderator and published
Very tasty! I added some white wine to the pan and reduced the amount of oil. It turned out excellent and moist. item not reviewed by moderator and published
I made this....smashed the cooked garlic with the oil and chicken juices and it make the best gravy....Making it again tonight....But I just use chicken thighs...my favorite part...Thanks Alton. item not reviewed by moderator and published
Good with some sourdough bread for the garlic and oil. item not reviewed by moderator and published
I'm standing in my kitchen, picking apart this chicken and it is incredibly good! Healthy? It is doing the back stroke in a half inch of oil & broth. Tasty? Without a doubt. When I was browning the chicken over high heat, the liquid began accumulating in the pan. Perhaps this is because the chicken I used (all thighs was injected with 15% broth (so the package said. The meat still browned, regardless. Because there was so much liquid after browning, I just added a quarter cup of olive oil instead of a half cup, per the recipe. It turned out great! This is good chicken! The flavors work great together. So simple, yet so good. Crispy skin (the unhealthy part of this dish. Perhaps the broth-injected chicken makes this even healthier because you use less oil. I was afraid that I would overcook this bird, but I stuck to the recipe and it turned out great. item not reviewed by moderator and published
Really good, incredibly easy. Roasted garlic is amazing. Cooked at 400 degrees for 1 hour, added red onions and served with chilled lentil salad. Delicious and healthy! item not reviewed by moderator and published
I've made this quite a few times now, and I think it's the best chicken ever. The garlic, after being roasted, has amazing flavor. I always serve my chicken over angel hair pasta. I pour the oil over it- it's just like a sauce!- and mix in the roasted garlic cloves. I even add extra garlic sometimes. Sometimes I'll make this and use the chicken for other meals (chicken noodle soup. Mmm! This recipe keeps it simple and is a MUST for garlic lovers. I can't get enough! This is my favorite dish. item not reviewed by moderator and published
Several of the reviews mentioned the chicken came out dry. I used bone in breast and legs. I browned the chicken for about 20 minutes to get the skin very brown and crispy. Then I baked it in a 400 degree oven for one hour. It came out perfect. I'll definitely be adding this recipe to the rotation. Thanks Alton! item not reviewed by moderator and published
delicious! I cut down cooking time to 1 hr. chicken fell off the bone, produced plenty of drippings to pour over mashed potatoes. so tasty for a cold night! item not reviewed by moderator and published
Well, I had a feeling 1.5 hours at 350 F would be too long. So I may follow others and cut the time down a bit. The chicken came out moist and the skin tasted great. I shouldn't have dunked it in the oil sauce though. So I may also use less oil too. The garlic was scrumptious. item not reviewed by moderator and published
I'm somewhat of a novice cook, and it took some courage to try this recipe. I'm really glad I did! I followed the recipe as written, but now that I've tried it I think I would prefer to use only skinless chicken breast next time around...I can't believe the taste of the garlic! I love it by itself right on top of the bird! item not reviewed by moderator and published
Wow! I made this about a week ago for my family and everyone loved it. My picky kids ( 5 & 3 ate everything on their plates. I made it again for my mom who puts salt on everything. She raved about it and never once reached for any additional seasoning. I used all bone in breasts the first time but also made it with the whole chicken white and dark the second. Was fantastic both times with mashed potatoes and the sweet garlic cloves from the pan. my dutch oven was the perfect tool for the job. Defiantly will make again!!! Thanks Alton! item not reviewed by moderator and published
Fantastic. Not dry, chicken fell off the bone and was very flavorful. I have tried many other recipes for 40 clove chicken and all of them were much more complicated. This was easy and turned out fantastic. If you don't have fresh herbs on hand you can use Italian seasoning and it still turns out great. I use a dutch over which seams to work the best. Kids loved it which means we all love it. item not reviewed by moderator and published
Absolutely melt off the bone delicious. And simple - the hardest part was peeling 40 garlic cloves and c'mon, how hard is that? I sat on the front porch in the sun and intermittently threw a big plastic bone for one of our dogs to retrieve. I should always work so hard! This was a big hit in our household. I've already been asked to repeat it soon and we just finished dinner an hour ago. I served it with mashed potatoes and a combination of steamed orange cauliflower, baby carrots and petite peas, with melted butter and butter toasted coarse bread crumbs. SO good! item not reviewed by moderator and published
SOOOOOO GOOOOOOD!!! item not reviewed by moderator and published
Okay, so for those of you who had problems with this dish turning out dry - I know why. First time I made this, it was perfect, tender and juicy; second time, dry, even tough. Why? Because I took too much time searing it in the fry pan before putting it in the oven. Third time, guessing that this was the problem, I seared on very high heat, very quickly. Came out perfect. I use this receipe for all sorts of things - recently added the chicken, as well as the garlic, to a butter chicken dish. Everyone loved it. item not reviewed by moderator and published
I have been making variations of this recipe for years and have never peeled the garlic. item not reviewed by moderator and published
Delicious!!! I didn't use a whole chicken, i only used drumsticks. I also cooked at 375 for a half hour and deglazed the pan with white wine before putting in the oven. So good! item not reviewed by moderator and published
I also found the chicken was wayyyy overcooked. The flavor was O.K., but I couldn't even gag the breasts down, the were so dry. item not reviewed by moderator and published
AB what were you thinking? Flavor is excellent but the chicken is over cooked to the point of being nearly inedible--which I was afraid of but wanted to follow the recipe exactly first. Not sure this recipe is salvagable--well cooked chicken & garlic. At least I was able to try out the stupid garlic trick from Youtube. Worked great. item not reviewed by moderator and published
Wow! How can something so simple taste so good! Added a good splash of white wine to the leftover juices in the pan and boiled it down to half the quantity and poured resulting sauce over chicken and garlic before putting it into the oven. item not reviewed by moderator and published
This recipe, introduced to us by friends, has become a family tradition. We substitute Rosemary for the Thyme and it is delicious. I highly recommend it. We also slice italian bread and grill the bread with some olive oil we then present the chicken, the bread and the pan juices (fat skimmed off, and the roasted garlic from the pot to spread on the bed. So easy and delicious. item not reviewed by moderator and published
Delicious & so easy to make! item not reviewed by moderator and published
My boyfriend loved it! My brother recommended it. Definitely adding to the rotation. But don't cook for more than 1 hour at 350. item not reviewed by moderator and published
Really amazing and unique flavor. Liked it alot and will try it again in the future. item not reviewed by moderator and published
This is one of my favorite recipes. I ususally use chicken thighs or leg quarters instead of a whole cut up chicken though, but that's mostly because I prefer dark meat. My mom complains that it's too oily, but what I do is drain the oil off when the chicken is done and use it for other things. The oil ends up infused with chicken/garlic/thyme flavor. It's great for sauteing veggies in. The best part of this recipe might be smooshing the garlic cloves onto crusty French bread. item not reviewed by moderator and published
Which came first, Ina or Alton. I think Ina and her recipe is much better. item not reviewed by moderator and published
Me personally did not like this recipe at all. I followed the recipe to the exact and just didn't like the flavor. I won't be making this dish anymore! item not reviewed by moderator and published
One of my hubby's fave dishes, I was even impressed I managed it. item not reviewed by moderator and published
My fovorite chicken recipe item not reviewed by moderator and published
This is my favorite recipe ever... period. The chicken is moist and flavorful. The garlic comes out sweet and creamy. The oil it cooks in is infused with yummy goodness that pairs well with wide egg noodles or potatoes. Pair it with a salad and you're done. Oh, and the episode this comes from is amazing too! (I know, it doesn't make the food taste better, but if you haven't seen it be on the look out. item not reviewed by moderator and published
Been making this for years only I use Chicken Thighs, celery ,and brown the Chicken in seasoned flour can e mail you the recipe if you like item not reviewed by moderator and published
Absolutley Delicious! I cut up and added some russet potatoes for a one pot meal. item not reviewed by moderator and published
Love, love, love this recipe!! It's easy and fabulous! I make it at least a couple times a month. Since it's just DH and I, I usually scale it back to 20 Cloves and a couple big chicken breasts and throw some baby red potatoes in to bake with it. item not reviewed by moderator and published
I made this recipe a while ago - and it was fantastic!!! I am so sad that the recipe is no longer online!!! Does anyone still have it? item not reviewed by moderator and published
Just put it in the oven, so about 90 minutes from nirvana. We love this easy-to-make dish. The aroma of the garlic keeps the vampires at bay, so that's an added bonus. Enjoy! item not reviewed by moderator and published
We cook this often. We love spreading the garlic on toasted french bread. YUM! item not reviewed by moderator and published
I read the reviews first as I usually do to get ideas and do's and don'ts. I followed the recipe exactly as written and my chicken came out very very dry. I was so surprised. None of the reviews said there's came out dry. I should have realized it might have turned out this way when it said to cook 90 minutes in the oven covered at 350. After browning both sides it certainly doesn't need to be in the oven 90 minutes. I would think 30 tops especially since it is cut up and not whole which would take longer. The flavor was delicious and the roasted garlic delish with every bite. I love Alton but going to try Ina's 40 clove chicken. Her's has a few more ingredients but looks delicious. She's never failed me! item not reviewed by moderator and published
It was good Juicy chicken. I wish it was more flavorful. Just okay. item not reviewed by moderator and published
i loved it i love garlic so it was a perfect match for me item not reviewed by moderator and published
I love this dish. It was off my favorite Good Eats episode, and I had to try it. The chicken was cooked perfectly, and was not oily at all. The garlic spreads like butter, and is great for mashed potatoes, or chicken salad. item not reviewed by moderator and published
I made this for dinner last night and it was FANTASTIC! So amazingly easy and delicious! I used prepeeled garlic (the only way to go and borrowed from the Ina Garten version by adding some dry white wine (I used quality vermouth and a little congac to the pan before popping it in the oven. I also added extra garlic because I wanted to make sure there was plenty to go around. Seriously, this was so good I would make it again tonight. This along with Alton's baby back ribs and beef tenderloin roast are now staples in our house. item not reviewed by moderator and published
This is a fantastic dish to make...We absolutely love it (in fact I'm making it tonight. Served with a nice crusty bread (to spread those roasted garlic cloves on and to dip in the pan sauce, it's a great meal. Try it today! item not reviewed by moderator and published
I love this recipe for 40 cloves and a chicken. I do add a bit of cyanne pepper for a kick! item not reviewed by moderator and published
Excellent.. The Garlic makes it like butter and so sweet.. item not reviewed by moderator and published
This dish is so easy to make and really tasty. item not reviewed by moderator and published
This is always a hit in my house. Wonderful taste and the meat falls off the bone. item not reviewed by moderator and published
My two-year old daughter loved this chicken. For the past year, we really have to force her to eat meat of any type, but she was asking for more of this all on her own. My husband and I thought it was pretty good, and probably something you would find in a restaurant. I'll make it again, but next time I'll be buying the pre-peeled garlic cloves. item not reviewed by moderator and published
I have made this dish at least 12 time and have it in the oven as I type. This dish is one of the prime examples why Alton is my culinary hero!! Incredible consisent outcome...as always from AB!!! item not reviewed by moderator and published
I worked all day. Got home and made this chicken. Absolutely delicious. I did put my chicken breasts upside down in the oil, and they weren't dry at all. item not reviewed by moderator and published
Five stars for out-of-this-world flavor with minimal effort. This kind of dish really inspires confidence! We used all wings, extra fresh thyme, and lemon juice. I'm not sure there has been a more heavenly scent in this kitchen. item not reviewed by moderator and published
Wonderful flavor that's very mild and not overpowering. Chicken was so tender it fell right off the bone. Such an easy dinner with little preparation. item not reviewed by moderator and published
Fabulous! I have cooked this dish six or seven times, following the recipe as written. I always buy a small tub of pre-peeled garlic especially for this recipe (what a time saver). I am always looking for chicken recipes that my husband might enjoy because I love chicken and he does not. Trying this the first time felt risky, because my husband is also not crazy about garlic. I am so glad I cooked this because we both loved it. The garlic mellows in the oven and makes a delicious "goo" in the bottom of the pan. The chicken is very moist. Thank you Alton, for a flavorful and easy dish. item not reviewed by moderator and published
This produces really moist, flavorful chicken. I used pre-peeled garlic cloves, MUCH easier. I also used more cloves then the recipe asked for. Added about 1/4 cup of white wine and fresh lemon juice. I didn't have any fresh thyme so I used dried. For the salt I used kosher. The only thing is the chicken was almost sweet. I was expecting a very strong garlic taste but it was sweet instead. That's not a bad thing, it was very good. But I think I would have enjoyed a bit more garlic flavor. item not reviewed by moderator and published
Another fabulous dinner by AB!!!!! We love garlic and this was just perfect....I cannot wait to make it again!!! item not reviewed by moderator and published
This was one of the most delicious meals I have ever made; both my husband & son raved about it. I would only question why it is listed as an intermediate level dish, because the most difficult part was peeling the garlic. It was so easy & so delish! Will definitely prepare this again. item not reviewed by moderator and published
This recipe produced very tender and flavorful chicken, but I didn't get the traditional garlic taste. There was a very nice sweet flavor, but it wasn't what I expected. Have others encountered this issue as well, or was I doing something wrong? item not reviewed by moderator and published
Followed recipe to the letter...Amazing. Thanks AB...as usual dinner was perfect. item not reviewed by moderator and published
Wow! So simple and yet so good. Some of the best chicken I have ever made. item not reviewed by moderator and published
Love, love, love this recipe. I used more than 40 cloves because I bought them pre-peeled and didn't want to waste it. Didn't affect the flavor and just provided more garlic for spreading. While the olive oil seems like a lot, I think it is necessary to really mellow the garlic. I found bone-in, skin on chicken thighs to be the best. The garlic is absolutely fabulous on a french baggett. item not reviewed by moderator and published
So good! I can't believe how the garlic mellowed out! I used chicken thighs in this recipe and since I couldn't find fresh thyme, I used a little under 2 tsp of dried thyme leaves. Before putting it in the oven, I cut back on the oil and added chicken broth and about a cup of white wine, then brought it to a boil. It cooked off the alcohol and added a wonderful flavor. Once the meat was done (cooked at 325 instead of 350 in the dutch oven, I made a gravy out of the sauce and served it up with homemade mashed potatoes. The garlic completely melted into the gravy and this turned out delicious! item not reviewed by moderator and published
This is one of my favorite recipes to make. all of my family and friends love it one they get their brain over the 40 cloves of garlic, you can take the driest leanest bird and make it succulent. the best part is using the roasted garlic on the bread. Leftovers are excellent on homemade pizza!!! item not reviewed by moderator and published
So easy and yummy! The garlic melts in your mouth! (just hoping it doesn't stink too bad later!) item not reviewed by moderator and published
This was pretty good. It was incredibly easy. It didn't make the house (or us) stink like garlic, which were my big concerns. The chicken was incredibly moist. It is a rather greasy due to the skin. We roasted some crusty bread and spread the garlic over it. So good. item not reviewed by moderator and published
Absolutely incredibly delicious. Husband declared it best chicken ever. Very flavorful. COULD NOT stop eating the delicious, scrumptious garlic cloves! Smush them on some bread and you're in heaven. If you want to go beyond heaven, make AB's recipe for Vlad's Garlicky Greens as your side dish. I must say the breasts were a little dry, but the bone and skin had come off the breasts when I was cutting up the chicken (my first attempt at cutting up a whole chicken) so perhaps with skin and bone intact next time it will retain more moisture. If you take a big knife and lay it flat on the clove of garlic and smack it a little, the skins will slide right off the cloves.Piece of cake. I would absolutely serve this to company. item not reviewed by moderator and published
I experimented with the chicken on this dish. I used bone-in, skin-on breasts, skinless, boneless breasts, and skinless, boneless thighs to see how moist each type would be because I use a lot of skinless, boneless breasts as a shortcut. Both kinds of breast meat came out about the same: a little dry and with only a mild garlic flavor on the outside. I expected more from the skin-on chicken but didn't get it. The best chicken was the skinless, boneless thigh meat. Very flavorful and satisfying -- and cheaper, too. So if you want flavor, the thighs are a great buy. Wonderful recipe -- easy, yet very special. The leftover oil and garlic are just divine! item not reviewed by moderator and published
I have made this many, many times. Husband LOVES it. To borja115, you add the rest( 1/2 cup of EVOO to the roasting pan along with the thyme and cloves of garlic. Cover and bake. Delishes: item not reviewed by moderator and published
delicious!!!, I LOVE garlic I have a question: on the recipe "40 clove and a chicken" what I supposed to do with the 1/2 cup of olive oil?? hope to hear from you thaks! item not reviewed by moderator and published
This was incredible and fairly easy. It's important to season the chicken well with salt and pepper before browning. Make sure you brown it well because it's cooked covered and won't brown much more when it's in the oven. It seems like a lot of olive oil, but I used the recommended amount and got superb results. I used thyme from my garden and added fresh rosemary as another reviewer suggested. I was amazed at how well it turned out. I'm making it again for guests this weekend. item not reviewed by moderator and published
To make it easier to peel the cloves, drop them in boiling water for about a minutes and then quickly drain them. The thyme was too much. item not reviewed by moderator and published
EASY and superb! Next time I wont do chicken breast and just the quarters - breast got a bit dry - but maybe I over cooked it....? either way. EXCELLENT!!!! item not reviewed by moderator and published
Okay, my hands stink of garlic and are raw from rubbing off the skin. The chicken was fantastic. I was so looking forward to the garlic bread, and that was the biggest disappointment. Got fresh garlic, no sprouts but it tasted bitter and a little bland on the toast. It actually tasted better to dip the toast in the pan than to spread the garlic on it. Was fun, but doubt I'll go through the garlic and hassle again... and I'm an AB-head. item not reviewed by moderator and published
Pulling apart that many cloves of garlic wasn't fun but the chicken was delicious! item not reviewed by moderator and published
I have been wanting to try this recipe for a long time....actually any recipe that calls for 40 cloves of garlic and chicken has always perked my interest....back to a recipe in an old James Dean cookbook some 20 odd years ago! I stumbled upon this version last night while I was searching aimlessly on the web site. It seemed very straight forward and easy to follow...plus it also seemed cheap and with most of the ingredients on hand already, I plunged ahead tonight...and the results were Phenominal! I used 8 skin on bone in chicken thighs, because my store had a special on them. Everything else was pretty much the same....I did deviate by reducing the olive oil when browning by adding a Tablespoon of butter instead of 2 TB of olive oil . I also reduced the amount of oil by using only 1/3 cup. I also added a half of a large onion, roughly chopped to the mix before I put it in the oven, which was a real bonus in my opinion, because it took on a sweetness from the braising and went well with the garlic and pan juices. Finally, as to the garlic itself....I don;t know how to correctly peel a clove of garlic (I usually use the pre chopped stuff in a jar) and it took me about a half an hour to peel 25 cloves and I stopped there! It was more than enough to flavor the dish. I served it with french bread to sop up all the juices, and steamed sigar snap peas on the side. Thank you AB, for taking away the intimidation of this recipe for me, and it will be made often here!!!! item not reviewed by moderator and published
the chicken just sucks up the flavor of the garlic.amazingly great. item not reviewed by moderator and published
Consistanly great results! I cut back on the oil to about 1/3 cup and add at least 1/2 cup chicken broth. I quite often use chicken breasts with this recipe (bone in or out, although bone in works better) instead of a whole chicken and it turns out great. I always serve some type of bread for sopping the juice...mmmmm good! item not reviewed by moderator and published
I have made this 3 times and the last time, I used all boneless chicken breasts. They are so tender, they just fall apart trying to take them out of the pan and are much easier to eat. This is a great classic recipe. item not reviewed by moderator and published
I dont know why it's got a medium difficulty. It is really easy and I'm a moron in the ktichen. item not reviewed by moderator and published
I get requests for this recipe a lot. I cooked it one time for friends I normally have over on Thursday, and it was a big hit. I use boneless skinless chicken breasts for this and cook it in a Dutch oven and it is one of the easiest yet most requested recipes I know. My trick to it is since this is a meal I use to entertain, I get my guests to peel the garlic while I brown the chicken. item not reviewed by moderator and published
For the readers who mentioned having to peel their own garlic- you can buy jars of pre-peeled garlic. I know SuperWalmart sells them in the fruit & veggie section. That would be helpful! I haven't tried this yet but based on the reviews I will be doing so soon! :) item not reviewed by moderator and published
So I cooked this being prepared to have my tongue blown out of my head. Is it good? Yeah. Is it something to write home about? Eh. I guess when it comes down to it, I'm just not that addicted to garlic to care that much. It was a lot of work to peel 40 cloves and the garlic tastes good after wards but the meat wasn't that amazing. Your average chicken. item not reviewed by moderator and published
Simple & easy! The hardest part of this was peeling 40 cloves of garlic, but it was well worth the effort! The chicken came out juicy & tender. The garlic was like candy! We spread the cloved on home made rolls!!!! YUM!!!! item not reviewed by moderator and published
Just as yummy with pre-butchered chicken pieces, like drumsticks or thighs (and super cheap, too). To add to the deliciousness, take some haricots verts (fresh or frozen) and toss them in the leftover garlic oil. If you also make Alton's garlic toast, not a single aspect of this dish will be wasted, and you will be a happy camper. item not reviewed by moderator and published
This is a family favourite, I serve up with toast dipped in olive oil, sprinkled with Parmesean cheese and I use the garlic cloves as a spread. Also with garlic mashed potatoes and a ceaser salad with anchovies, and you have a crowd pleaser. I think for dessert tomorrow I will add Red velvet cake to this dinner item not reviewed by moderator and published
There are very few recipes around that can be thrown together so easily and turn out fantastic every time. So, I was really craving this dish but I'm trying to cut back on fat. So, I made this last night with NO OIL--I used chicken stock instead to cut the calories/fat. It was still awesome. Also, I just browned the chicken intact and stuffed a handful of garlic in the cavity and the rest scattered around...came out great! Apparantly you don't need to cut up the chicken first if you don't want to... item not reviewed by moderator and published
Sounds like oven issues. At the very least the chicken should have been browned before baking, though. Give it another shot. It really is nice. item not reviewed by moderator and published
Your pan may have not been hot enough to brown the chicken. The pan searing is meant to just add some color to the skin so it shouldn't be cooking any of the meat yet. The juices might have already been cooked out before you got to put it in the oven, leading to overcooked, dry chicken. item not reviewed by moderator and published
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