My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, December 7, 2010

Chicken with 40 Cloves of Garlic

Why do I forget about this dish until the holidays? It really is one of my favorite ways to prepare chicken. If you only need one chicken for supper, cook both anyway. The extra chicken is great for sandwiches, chicken salad, etc. Don't forget to save those bones for soup.

The abundance of garlic mellows in flavor during roasting.

Chicken with 40 Cloves of Garlic
6 to 8 servings
print recipe

2 (3-pound) whole chickens
8 fresh thyme sprigs
1/4 cup softened butter
1 lemon, halved
2 teaspoons salt
1 teaspoon freshly ground pepper
40 garlic cloves, unpeeled ((about 3 bulbs)
1 to 2 tablespoons olive oil
Garnish: fresh thyme

Rinse chicken, and pat dry with paper towels. Place 4 thyme sprigs in cavity of each bird. Rub each chicken with 2 tablespoons softened butter. Squeeze a lemon half over each chicken. Sprinkle with salt and pepper.

Tie ends of legs together with string; tuck wing tips under. Place chicken, breast side up, in a well greases shallow roasting pan.

Toss garlic with olive oil in a bowl. Scatter garlic cloves around chicken, snuggling them close to chickens.

Bake at 375 degrees for 1 hour and 45 minutes or until a meat thermometer inserted into thigh registers 180 degrees.

Remove chicken and garlic to a serving platter. Garnish, if desired.

COOK'S NOTE: I like to season my chicken with salt and pepper and let set in the refrigerator overnight before baking.


  1. No sexy vampires will be visiting your house tonight, Bev, with all that garlic! :)

  2. WOW, that's a lot of garlic! I bet it tastes fantastic! Copying this one, thanks!

  3. now, that's a serious recipe! keep 'em coming.

  4. This is an old favorite of mine too! I love all that garlic ;)

  5. This is also known as Garlic Chicken, Garlic, Garlic. Try putting some of those garlic cloves under the skin next to the breast and toss the remains of the squeezed lemon into the cavity. Squeeze all that roasted garlic onto chunks of warm baquette for a real treat. I had forgotten about this recipe but I'll make it soon. Alice


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