Back to Chicken with 40 Cloves of Garlic All Reviews for Chicken with 40 Cloves of Garlic - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 1 hr 15 mins Servings: 4 med103746_0508_chk40.jpg
Ingredients Ingredient Checklist 40 garlic cloves (3 to 4 heads), unpeeled 1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry (giblets removed) 2 tablespoons butter, room temperature Coarse salt and ground pepper 6 sprigs fresh thyme
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 1 hr 15 mins Servings: 4 med103746_0508_chk40.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 1 hr 15 mins Servings: 4
Recipe Summary
prep: 10 mins total: 1 hr 15 mins
Servings: 4
prep: 10 mins
total: 1 hr 15 mins
prep:
10 mins
total:
1 hr 15 mins
Servings: 4
4
med103746_0508_chk40.jpg
med103746_0508_chk40.jpg
Ingredients
Ingredients
- 40 garlic cloves (3 to 4 heads), unpeeled 1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry (giblets removed) 2 tablespoons butter, room temperature Coarse salt and ground pepper 6 sprigs fresh thyme
Directions
Preheat oven to 475 degrees. Place garlic in a medium bowl; cover with another same-size bowl, creating a dome. Hold bowls together tightly, and shake vigorously until skins are loosened, about 30 seconds. Remove and discard skins; set garlic aside.
Place chicken in a large ovenproof skillet or roasting pan. Rub all over with 1 tablespoon butter; season with salt and pepper. Add thyme, garlic, and remaining tablespoon butter to skillet.
Roast, basting occasionally with juices and stirring garlic, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 45 to 60 minutes. Transfer to a platter, and let rest 10 minutes. Carve chicken, and serve with garlic and pan juices.
Reviews (21)
Add Rating & Review 156 Ratings 5 star values: 28 4 star values: 39 3 star values: 53 2 star values: 30 1 star values: 6
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Reviews (21)
Add Rating & Review 156 Ratings 5 star values: 28 4 star values: 39 3 star values: 53 2 star values: 30 1 star values: 6
Add Rating & Review
156 Ratings 5 star values: 28 4 star values: 39 3 star values: 53 2 star values: 30 1 star values: 6
156 Ratings 5 star values: 28 4 star values: 39 3 star values: 53 2 star values: 30 1 star values: 6
156 Ratings 5 star values: 28 4 star values: 39 3 star values: 53 2 star values: 30 1 star values: 6
5 star values: 28 4 star values: 39 3 star values: 53 2 star values: 30 1 star values: 6
Martha Stewart Member Rating: 5.0 stars 02/20/2020 This is my go-to roast chicken recipe. I love it! Ive made it a lot over the years and it has always turned out great. I will agree with some that the bowl trick didnt really help me with the gatlic but that didnt affect the turn-out. Martha Stewart Member Rating: 4 stars 03/23/2014 yummyy! very simple and fast! my husband love it very much.. Martha Stewart Member Rating: 5 stars 01/17/2014 This was delish! Added a few more dry seasonings because I like a little more flavor. I added Tarragon and Rosemary. And I also roasted potatoes and carrots in the pan as well. It was superb! Martha Stewart Member Rating: Unrated 11/07/2012 Really bad luck with this recipe. The bowl shaking trick did not do much to separate the garlic. In the oven, the garlic and butter burned, creating a lot of smoke. I would not recommend this to anyone. Martha Stewart Member Rating: Unrated 11/05/2012 Hi iam from Brasil and i love and tried almost every recipe that u teach on the video..U help me a lot i just made this recipe and is aaas wonderful..great taste I love it i took a picture too thanks a lot Sarah Claudia from brasil Martha Stewart Member Rating: Unrated 10/18/2012 Oh this was so delicious. So easy I made it on a weeknight but would make for company. The skin was a beautiful color. I actually had to leave the house because it smelled so amazing I couldn't stand it. Keep the recipes coming! Martha Stewart Member Rating: 4 stars 10/16/2012 Thanks for this simple and delicious recipe, I'm french and I use olive oil instead of butter. Martha Stewart Member Rating: Unrated 10/16/2012 I made this and almost started a fire. The oven was smoking like crazy from all the grease popping from the chicken and I had to open up all the windows. It was a nightmare cleaning the oven...grease everywhere! The chicken skin also stuck to the bottom of the cast iron skillet. Martha Stewart Member Rating: 5 stars 10/15/2012 Mmmmmmmmmmm... garlicky goodness in such a mellow and beautiful and simple way! Made this tonight, it was great and definitely a keeper. Could you please provide a 'printer friendly' version of your recipes so I don't have to copy and paste? Thanks so much, LOVED it! Martha Stewart Member Rating: Unrated 10/15/2012 chicken Garlics recipe Tracy Boehm Martha Stewart Member Rating: Unrated 10/15/2012 Roasting is the way to go with this recipe. Perfection! Avoid the crockpot at all costs. Raw garlic in the crock just doesn't work well, really. Thank you, Sarah! Martha Stewart Member Rating: Unrated 10/15/2012 Sarah, I love your video's. I can't keep up with all your recipes. I want to make all of them! You're so funny, I feel like you're my long time friend teaching me to cook. I love it! Can't wait to make this recipe! Martha Stewart Member Rating: Unrated 10/15/2012 This looks great - after re-planting most of the bigger cloves from this summer's garden harvest, I have lots of little cloves of garlic left over, some with the papers already falling off. What a great way to use them up fast before they risk going bad. And I loooove that you're willing to say it like it is - although, for the record, you've never pissed me off - only educated and entertained. ;-) Martha Stewart Member Rating: Unrated 01/26/2012 LOVE this recipe! Have made it several times now, and everyone loves it. Just discovered that you can buy vacuum-sealed bags of already-peeled garlic at the grocery store (mine was just $1.99!) which makes this dish SO much easier - so worth it! I used almost the whole bag, probably 50 cloves - the more the better, because the garlic really is delicious--mild and buttery. I serve it with wild rice and tossed salad--rice goes great to soak up all the pan juices. 4 1/2 lb chicken took 60 min. Martha Stewart Member Rating: Unrated 01/27/2011 This is the best garlic chicken I have ever tried. Due to tight schedule, I couldn? Martha Stewart Member Rating: Unrated 06/29/2008 We just tried this dish and it's one of my favorites! Super moist chicken and the garlic is wonderful! Martha Stewart Member Rating: Unrated 05/16/2008 Can this be cooked in a crockpot? If so, how long do you think it would take to cook? Martha Stewart Member Rating: Unrated 05/15/2008 I love this dish I have made it many times I had to turn it down a notch. I make it at 375 Martha Stewart Member Rating: Unrated 04/30/2008 I'm cooking this recipe right now, although the 475 degree oven is really smoking the house up. I've turned it down some; maybe my oven is dirty...anyone else have problem with this too hot? Martha Stewart Member Rating: Unrated 04/21/2008 What a great dish--easy and tasty (my favorite kind!). We will definitely be having this again soon.Martha Stewart Member
Rating: 5.0 stars 02/20/2020
This is my go-to roast chicken recipe. I love it! Ive made it a lot over the years and it has always turned out great. I will agree with some that the bowl trick didnt really help me with the gatlic but that didnt affect the turn-out.
Rating: 5.0 stars
Rating: 4 stars 03/23/2014
yummyy! very simple and fast! my husband love it very much..
Rating: 4 stars
Rating: 5 stars 01/17/2014
This was delish! Added a few more dry seasonings because I like a little more flavor. I added Tarragon and Rosemary. And I also roasted potatoes and carrots in the pan as well. It was superb!
Rating: 5 stars
Rating: Unrated 11/07/2012
Really bad luck with this recipe. The bowl shaking trick did not do much to separate the garlic. In the oven, the garlic and butter burned, creating a lot of smoke. I would not recommend this to anyone.
Rating: Unrated
Rating: Unrated 11/05/2012
Hi iam from Brasil and i love and tried almost every recipe that u teach on the video..U help me a lot i just made this recipe and is aaas wonderful..great taste I love it i took a picture too thanks a lot Sarah Claudia from brasil
Rating: Unrated 10/18/2012
Oh this was so delicious. So easy I made it on a weeknight but would make for company. The skin was a beautiful color. I actually had to leave the house because it smelled so amazing I couldn’t stand it. Keep the recipes coming!
Rating: 4 stars 10/16/2012
Thanks for this simple and delicious recipe, I’m french and I use olive oil instead of butter.
Rating: Unrated 10/16/2012
I made this and almost started a fire. The oven was smoking like crazy from all the grease popping from the chicken and I had to open up all the windows. It was a nightmare cleaning the oven…grease everywhere! The chicken skin also stuck to the bottom of the cast iron skillet.
Rating: 5 stars 10/15/2012
Mmmmmmmmmmm… garlicky goodness in such a mellow and beautiful and simple way! Made this tonight, it was great and definitely a keeper. Could you please provide a ‘printer friendly’ version of your recipes so I don’t have to copy and paste? Thanks so much, LOVED it!
Rating: Unrated 10/15/2012
chicken Garlics recipe Tracy Boehm
Roasting is the way to go with this recipe. Perfection! Avoid the crockpot at all costs. Raw garlic in the crock just doesn’t work well, really. Thank you, Sarah!
Sarah, I love your video’s. I can’t keep up with all your recipes. I want to make all of them! You’re so funny, I feel like you’re my long time friend teaching me to cook. I love it! Can’t wait to make this recipe!
This looks great - after re-planting most of the bigger cloves from this summer’s garden harvest, I have lots of little cloves of garlic left over, some with the papers already falling off. What a great way to use them up fast before they risk going bad. And I loooove that you’re willing to say it like it is - although, for the record, you’ve never pissed me off - only educated and entertained. ;-)
Rating: Unrated 01/26/2012
LOVE this recipe! Have made it several times now, and everyone loves it. Just discovered that you can buy vacuum-sealed bags of already-peeled garlic at the grocery store (mine was just $1.99!) which makes this dish SO much easier - so worth it! I used almost the whole bag, probably 50 cloves - the more the better, because the garlic really is delicious–mild and buttery. I serve it with wild rice and tossed salad–rice goes great to soak up all the pan juices. 4 1/2 lb chicken took 60 min.
Rating: Unrated 01/27/2011
This is the best garlic chicken I have ever tried. Due to tight schedule, I couldn?
Rating: Unrated 06/29/2008
We just tried this dish and it’s one of my favorites! Super moist chicken and the garlic is wonderful!
Rating: Unrated 05/16/2008
Can this be cooked in a crockpot? If so, how long do you think it would take to cook?
Rating: Unrated 05/15/2008
I love this dish I have made it many times I had to turn it down a notch. I make it at 375
Rating: Unrated 04/30/2008
I’m cooking this recipe right now, although the 475 degree oven is really smoking the house up. I’ve turned it down some; maybe my oven is dirty…anyone else have problem with this too hot?
Rating: Unrated 04/21/2008
What a great dish–easy and tasty (my favorite kind!). We will definitely be having this again soon.
All Reviews for Chicken with 40 Cloves of Garlic
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken with 40 Cloves of Garlic
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
