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(Chicken with 40 cloves of garlic)

Photography by Geraldine Terc- All Rights Reserved

It does require a little preparation, but if you have children, then you have ready-made garlic peelers.  You can just buy the large container of pre-peeled and cleaned cloves of garlic, but unless you use cloves for every dish- this is just expensive.  It is a bit of a pain, but buying whole heads of garlic (3 large or 4 small heads) for this recipe will cut the cost by 2/3 so it just makes sense!  The cloves can be peeled the day before to make prep-ing this easier.

I will typically quarter some new potatoes or cube up some par-boiled ‘whatever’ potatoes you have, toss them with olive oil, dried dill, kosher salt, and cracked black pepper.  They will roast in the pan with the bird, so if you’d like them crisper, roast them on the side in their own pan.


3lb          Roasting Chicken

Kosher Salt and Black Pepper

6 sprigs of fresh thyme (you can use dried for this)

3 sprigs of fresh rosemary (you can use dried for this)

2 small bay leaves

40 cloves of garlic (DO NOT USE ELEPHANT GARLIC- it doesn’t have the same taste!)

4T.          Olive Oil (you can use canola oil, but it won’t taste quite the same)

Thick Slices of french bread


Preheat the oven to 375 degrees F.  Clean the chicken cavity if necessary, rinse, and dry with a paper towel.  Season inside and out with salt and black pepper.  Place 3 sprigs of thyme, 1 sprig of rosemary, and 1 bay leaf in the cavity.

Heat the oil in a large frying pan.  Add the chicken and cook for about 3 minutes on each side, until lightly colored all over.  Place in a deep casserole dish just large enough to hold the chicken.  Place 2-3 cloves of garlic in the cavity, and the remainder around the chicken.  Pour over the oil from the frying pan and place the remaining thyme and rosemary sprigs and bay leaf on top of the chicken.  Cover the dish tightly, sealing well with a strip of foil around the rim, scrunching it to form a tight seal.  Bake for 1 3/4 hours – DO NOT UNCOVER DURING COOKING!

Remove the dish from the oven and allow to stand , covered, for 10 minutes before serving.  Meanwhile, toast the bread and place in a serving basket.

Carve the chicken or cut into pieces.  The garlic cloves can be served with the toasted bread if liked.  The garlic is spread onto the toast or chicken is FANTASTIC!