Recipe courtesy of Filippo Berio Olive Oil

Garlic Chicken

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  • Total: 2 hr
  • Prep: 15 min
  • Cook: 1 hr 45 min
  • Yield: 4 servings
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3 1/2 to 4 pound chicken, cut into serving pieces

Kosher salt

1/4 cup Filippo Berio® Extra Virgin Olive Oil

1 medium onion, chopped

4 celery stalks, chopped

2 medium carrots, chopped

2 tablespoons fresh parsley, chopped

2 heads garlic, separated into unpeeled cloves (about 25 cloves)

1/4 cup dry white wine

1/4 cup water

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

Serving suggestion: prepared rice


  1. Preheat oven to 350 degrees F.
  2. Season chicken with salt. In a large heavy skillet, heat olive oil over medium heat and saute chicken for about 15 minutes or until lightly browned.
  3. Place onion, celery, carrots, and parsley in the bottom of a large ovenproof casserole. Layer chicken over vegetables. Tuck garlic cloves between chicken pieces. Pour wine and water over chicken. Sprinkle with thyme, basil, rosemary, and oregano.
  4. Cover casserole and bake for 1 1/2 hours. Don't lift the cover until cooking time is complete. Skin chicken before eating. Serve with prepared rice.
  5. Recipe provided by Low Cholesterol Olive Oil Cookbook