40 Cloves and a Chicken

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The concept is great. Roasted garlic and chicken? What can go wrong? Well the 1/2 cup of oil is what went wrong. I loved the taste and want to try it again but I will cut back on the oil (chicken does release some fat and WILL ADD MORE GARLIC!!!! Otherwise this dish was quite tasty.

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This recipe was fantastic. Even our picky kids couldn't get enough of it. The only trouble we had with it was that the breast meat was a little dry, but the flavor made up for it.

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i fixed this and even my five year old loves it. I used more garlic cloves and was glad that I did! We loved the garlic taste. It was so different that most garlic recipes with chicken, the roasted garlic is sssoooo much better! Love watching Alton, great recipe. I use it alot now. Wonderful with potatoes and veggies.

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This was seriously amazing. We ate the roasted garlic cloves soaked in chicken goodness with french bread. I am so ridiculously full, but I want more. Simple and delicious, will definitely make again.

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This is so good and so easy I couldn't believe it. Now I'm making it for all my friends who need a home-cooked meal after being sick, baby, etc.!

I use very large, whole, bone-in chicken breasts with skin. I trim off the extra fat but leave "just enough." I must say that you need to watch the oven, because baking times have varied widely each time I've made it depending on the size of the breasts. I'm going to try drumsticks tonight, and I'm sure it will be super fast. Use your meat thermometer and look for 170 degrees in the fattest part of the meat. Oh, I and use rosemary instead of whatever it was in the recipe. Great either way.

I did this with a pan of huge-cut carrots, potatoes and celery with olive oil and rosemary and it paired perfectly. Another time I made mashed potatoes and used the "shmootz" as we called it (the leftover oil and fat in the pan as gravy. YUM!!

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I was very leery about trying this recipe but it was so easy! The first time we peeled each clove hand by hand. We don't do that anymore. We do the light smash and then pop them out of the skin. It doesn't affect the flavor at all.

We also have done this recipe just using chicken thighs. That was a very cheap and inexpensive meal.

Awesome job Alton!

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I have made this recipe at least a half dozen times since I first saw the show, and every time I make it, I fall in love with it all over again. It is a great example of how fun and delicious cooking can be, it's incredibly easy, packed full of intense flavor, and very economical. The only thing I do differently from how he makes it in the show is that I do not cover the pan when I roast it in the oven. I like having the skin that is up and out of the oil being crispy, but a few garlic cloves end up getting overcooked that way, so maybe I'll try it his way next time. The only real drawback to this is that I can't spend too much time around other people for a day or so after I eat it, but that is a price I am willing to pay for such awesome flavor! And, this is far better than AB's similar recipe for chicken with garlic and shallots found in his first cookbook, "I'm Just Here For the Food".

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I've made this dish about 4 times and every time my family wants more garlic. So I now make it with 5 heads. It came out to be 82 cloves(yes, I counted them. I hit each head with the soft pinkie side of my fist to break them apart and then used the flat side of a clever to break the outer skin of each clove. I then pinch the bottom of each clove while sliding my thumb and finger away and the skin usually pops right off! It takes me about 5 minutes to prepare the garlic with this technique. Some of the cloves I hit too hard and are smashed but they probably give more flavor to the oil and the chicken. I too, had the skin stick to my pan (not hot enough, perhaps, so I sear it skin side up first and then flip. 4-5 minutes on each side does the trick; longer if you want a deeper golden brown appearance. I also bake two loaves of french bread (recipe courtesy Emeril and instead of brushing on oil, I scoot the chicken and cloves to make room to quick-dip the the bread. This technique is much faster than brushing and you can control the amount of oil by how quickly you dip each slice. A truly wonderful recipe that my family of 7 devours. We have to make 2 chickens!

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I've made this four times so far. Each time I followed the recipe exactly. My wife enjoys coming home to a great meal. This time I even made french bread from scratch to go with it. Invited my mom over and she was impressed (by the bread and the chicken. Served with baked potatoes, and peas.The garlic spreads on the bread like butter. Ladle a little of the oil on the bread then spread one of the cloves on top. This recipe is a family favorite.

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AMAZING, but instead of just oil in the sauce, I've been using 1/3 cup olive oil, 1/3 organic chicken broth (you know, the kind that actually looks like it's been made with real chicken! regular sodium to help flavor the meat, and 1/3 dry white wine. Also, really smashing the garlic will ensure top flavor saturation in the chicken.