40 Cloves and a Chicken

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I thought this chicken was kinda of bland for having so much garlic in it but I give it 5 stars because my husband said it was the best chicken I ever made and he NEVER says anything like that. So this will go in my recipe book now i just have to get rid of my insane garlic breath.

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I think this chicken was awesome, it had garlic to the max (I really like garlic - who doesn't. I used all my garlic to make this (still was short a little but came out great. I also used the garlic for the bread i had and was also AWESOME. Tasted like butter with the olive oil.- Alton is the next julia child. - For real

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This is by far my FAVORITE chicken recipe EVER(maybe possibly even my favorite recipe ever. I've made this recipe maybe 7 times, and each time it came out WONDERFUL. It is so simple to make, even someone with no culinary experience ever could do it in a snap. That said, the only ways that this recipe is 'intermediate", is taking the chicken apart, which can be a bit annoying. But as with most recipes there is a easier way of doing it. The way I found out works the easiest, is getting the chicken that is already taken apart. But taking the chicken apart isn't impossible to do, just takes some time and maybe some tips online! Also, watching Alton's episode on this helps 100%!

One of my favorite things about this recipe is that it is so versatile and easy to use the garlic in other things, such as mashed potatoes. The garlic isn't very garlicky and makes a wonderful addition to them. I also enjoy eating the garlic as is, because it is just so delicious.

Alton you never seize to amaze me with your recipes. <3

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This was a huge hit with my wife, folks and siblings (and me!. I will definitely make this delicious and aromatic chicken over and over again.

I also recommend spreading on the garlic onto toast just as Alton did in the episode.

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We made this last year after watching "In the bulb of the night." It was amazing. The chicken falls off the bone, and the garlic is heavenly. Not much to say that hasn't already been said... but here's a photo of the end product if anyone is interested.
http://www.flickr.com/photos/louisabate/4112430735/

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I tried this on a Sunday evening. First things first, this is easy and AWESOME. Easily one of the top 10 chicken dishes I have made off of Food Network recipes. The chicken will come out crispy on the outside and juicy on the inside with the garlic and thyme leading the way. Great stuff and easy!

Lessons learned:

1. I will only use thighs, wings, and legs next time because the breasts add cooking time and take up to much room. They tasted great if your that into white meat. I also clipped off that useless piece of the wing so I could brown it evenly.

2. I greased the pan, laid out the chicken, and then added the garlic, thyme, and EVOO in that order. Placing the EVOO over the thyme helped keep it from drying out to early in the cooking process. I also put some more oil on after chicken had cooked for an hour to keep it from drying out on top.

3. I made some red mashed potatoes and took about 10 pieces of the cooked garlic and smashed it up with a fork and mixed it with the mashed taters along with sour cream, butter, milk, salt and pepper.

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I find "high heat" in recipes usually means "medium-high" on my electric stove. Either way, it is usually for browning purposes and needs a watchful eye !!! P.S. I usually add more oil when baking, and save it in a seperate container when I want garlic infused oil in another dish. This is a good recipe and the roasted garlic tastes like it came from culinary heaven.

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I would love to be able to review this recipe, but all I got was a charred mess. The recipe book says High heat...but I am guessing that High is too high? Any thoughts? Thank you.

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This was incredibly easy, yet I was astonished by how great it turned out. The chicken was tender, flavorful., and took on the garlic flavor. The sauce/juices were great, but there was not enough of them. Next time, I think I'll add a good white wine (whiuch I did this time, but a very small amount and maybe a little chicken broth and increase the garlic and thyme, etc. accordingly. The garlic cloves turned out fantastic with an exquisite flavor--sweet, but not in a sugary way--just rich and excellent. I made this Halloween evening and believe this will be my go-to Halloween recipe again, but not just for Halloween. Any time. Great job AB!

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This was my first Good Eats recipe attempt, and it went great. I would have liked the flavor to be deeper in the chicken, which I'll try to improve on next time. The olive oil and garlic turned in to a great gravy for mashed potatoes, as well as for making garlic bread like Alton does on the show.