Chicken with 40 Cloves of Garlic

Oxmoor House
Chicken with 40 Cloves of GarlicRecipe
Oxmoor House
The abundance of garlic mellows in flavor during roasting.
6 to 8 servings


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2 (3-pound) whole chickens
8 fresh thyme sprigs
1/4 cup butter, softened
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


Prep: 10 Minutes
Cook: 1 Hour, 45 Minutes
Total: 1 Hour, 55 Minutes

Rinse chickens, 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 chickens, breast side up, in a well-greased shallow roasting pan.

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

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

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

Created date

August 2009