40 Cloves and a Chicken

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This is the best chicken garlic recipe that i've ever tasted. I love this. My friends love it. I have changed the recipe to use chicken breasts instead of a whole chicken and i use fresh garlic it makes the prep time increase quite a bit but it's well worth it in the end.
Thank you Alton! :

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These directions are incomprehensible. How in the world are you supposed to make this? This is useless without having seen the episode.

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My boyfriend loved this one. (I had him carve up the chicken, I still can't bring myself to do it. It was super easy. Hardest part was peeling all the garlic. We used fresh, and it definitley makes a difference. The roasted garlic was also great smeared on toasted bread. A definite hit with us! Thanks again Alton!

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I made this and I was very pleased. I'm getting much better at carving up a chicken (thanks Alton for your Dino-Cam! and I like doing it now, just because people seem so impressed when they see me getting to it! Ha! The garlic flavor was wonderful--make sure you pay attention to the episode and pick good garlic--no green stems inside the bulbs! Overall, it was a very simple application that produced moist, tender, and flavorful chicken. Good eats, indeed.

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I made this recipe using a little extra oil because my pan was pretty big, but I am not sure if I needed to use so much. The chicken came out perfectly and fell right off the bone. I smeared the garlic onto a baguette. I also made some plain pasta and drizzled the oil onto it, smearing a few garlic cloves into it as well. I am going to make this all the time! I think it will work out with any pieces of bone-in chicken so I think next time I will try it with just leg quarters (the dark meat ended up being the tastiest

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This is the first recipe of Alton's that I have tried. I am just learning to cook and found that this recipe was not only easy, it was so amazing that my man and I stood over the pan and ate it with our fingers. We had a huge hunk of sourdough round nearby and we tore and dipped pieces right into the pan. It was simply too delicious to bother with dishes! Thank you Alton!

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If you love garlic, this recipe is for you. We love all the garlic -- and a loaf of crusty bread is a must. Either smear the garlic cloves on the toasted bread or just dip it into the leftover oil. Absolutely delicious.

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For the individuals who didn't recieve the full garlic flavor, following the suggestion on the show on how to peel the garlic is a must. The first time I cooked this, I watched the show and mimicked every movement and the meal was out of this world! The second time, I had printed the recipe and was cooking for 7 people (instead of 2 and doubled the recipe. I had forgot how to easily peel the garlic (so of course it was much more work than it should have been, and since we had not flattened it (thus allowing the full flavor to crush through, the meal was not nearly as good as the first time I prepared it. The guests still thought it was incredible, but afterwards my husband asked why it wasn't as good as the first time. While I had to make several variations for doubling it, having not flattened the garlic is what made it lose the flavor we had before.

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I used fresh rosemary and thyme with a little white wine. It was great. Also, pour the oil in a small bowl to dip some crusty bread in afterward, just add some pepper.

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My wife and I had this for the first time and loved it! The chicken was moist and tender and the cloves were luscious. We had it for leftovers the next night and for a sandwich the third day. I'll try the white wine next time, but I didn't find it too oily with the olive oil. You must put the bread (French or Italian under the broiler for a few minutes and sprinkle cheese on top of the garlic and oil. Fabulous!