Oxmoor House Photo by: Oxmoor House

Chicken with 40 Cloves of Garlic

The abundance of garlic mellows in flavor during roasting.

Oxmoor House JUNE 2006

  • Yield: 6 to 8 servings
  • Cook time: 1 Hour, 45 Minutes
  • Prep time: 10 Minutes
  • Total: 1 Hour, 55 Minutes


  • 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


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.