Forty-Cloves-of-Garlic Chicken

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 235
  • Calories from fat: 28%
  • Fat: 7.4g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 30.3g
  • Carbohydrate: 6.9g
  • Fiber: 0.2g
  • Cholesterol: 87mg
  • Iron: 0.0mg
  • Sodium: 168mg
  • Calcium: 0.0mg


  • 4 garlic heads
  • Olive oil-flavored cooking spray
  • 1 (3-pound) broiler-fryer, skinned
  • 1/2 cup dry white wine
  • 1/2 cup plus 2 tablespoons fat-free, less-sodium chicken broth, divided
  • 1/2 cup evaporated fat-free milk
  • 1 tablespoon cornstarch
  • 1/8 teaspoon pepper


  1. 1. Preheat oven to 375°.
  2. 2. Peel outer skin from garlic heads, and discard. Cut off top one-third of each garlic head. Separate garlic heads into 40 cloves. Reserve any remaining cloves for another use. Place 35 cloves in center of a piece of heavy-duty aluminum foil; coat garlic with cooking spray. Fold foil over garlic, sealing tightly. Set aside garlic packet and remaining 5 cloves.
  3. 3. Place chicken, breast side up, on a rack in a shallow roasting pan. Place 5 reserved garlic cloves in cavity. Place garlic packet on rack in roasting pan. Bake, uncovered, at 375° for 20 minutes. Pour wine over chicken, and bake 40 minutes, basting occasionally with pan juices.
  4. 4. Remove garlic from pan; let cool 10 minutes. Bake chicken 30 minutes or until done. Remove and discard papery skin from garlic. Squeeze pulp from garlic cloves into container of a mini food processor. Add 2 tablespoons broth; process until smooth, stopping once to scrape down sides.
  5. 5. Combine remaining 1/2 cup broth, evaporated milk, and cornstarch in a small saucepan, stirring until smooth. Cook over medium-high heat 2 to 3 minutes, stirring occasionally. Stir garlic mixture and pepper into broth mixture. Serve chicken with garlic sauce.
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