40 Cloves and a Chicken

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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.

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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!

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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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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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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!

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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!

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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.

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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!

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SOOOOOO GOOOOOOD!!!

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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.