40 Cloves and a Chicken

Recipe courtesy Alton Brown

Show: Good EatsEpisode: In The Bulb of the Night (Garlic)

Recipe categories: Chicken,
more
- Cuisine : French
- Nutrition : Low Sodium , Diabetic
- Season : Fall , Spring , Summer , Winter

recipe
ratings & reviews(292)

Picture of 40 Cloves and a Chicken Recipe

Photo: 40 Cloves and a Chicken Recipe

Rated 5 stars out of 5

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Read 292 Reviews

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

Yield:: 6 servings

Level:: Intermediate

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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

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.

Per Serving: Calories: 369; Total Fat: 19.5 grams; Saturated Fat: 5 grams; Protein: 40 grams; Total carbohydrates: 6 grams; Sugar: 0 grams; Fiber: 0.5 gram; Cholesterol: 136 milligrams; Sodium: 250 milligrams

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Wine Suggestion for This Recipe

Chardonnay

Rich, buttery white wine

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Read all 292 reviews

By robynforman

on April 03, 2013
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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!

1 people found this review Helpful.
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By jtully

on March 18, 2013
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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!

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By Siamukha

on March 01, 2013
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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.

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