40 Cloves and a Chicken

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Followed recipe to the letter...Amazing. Thanks AB...as usual dinner was perfect.

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Wow! So simple and yet so good. Some of the best chicken I have ever made.

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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.

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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!

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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!!!

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So easy and yummy! The garlic melts in your mouth! (just hoping it doesn't stink too bad later!

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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.

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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.

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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!

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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: