ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken with 40 Cloves of Garlic

Oxmoor House
Prep time 10 mins
Cook time 1 hr, 45 mins
Total time 1 hr, 55 mins
Yield 6 to 8 servings
The abundance of garlic mellows in flavor during roasting.


  • 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

How to Make It

  1. 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.

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

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

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

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

Christmas With Southern Living