The first time my dad invited Hubby and I over for 40 Clove of Garlic Chicken, we almost said no. I love garlic, but 40 cloves is a lot, even for me! I am so glad we decided to try it, because it has become one of my favorite meals! I have quite a few friends who have said that this is their favorite thing I make. It was also my husband’s suggestion the first time I cooked for new friends after moving to NC (and they seemed to love it, too). 🙂
This is what I usually refer to as a Sunday Dinner–nothing too difficult, but a bit time-consuming, even though a lot of that time is hands off. We usually spend most of the day on Sunday at home relaxing (especially during football season, which is rapidly approaching).There is nothing better than spending time with those you love, with the scent of a great meal filling the house. I have tweaked this a bit from my dad’s recipe, but it is still the same basic idea. Even better? You can make the entire meal in one pot!
Roasted Garlic Chicken
- 1 whole Chicken, quartered (or bone-in/skin-on chicken pieces of your choice), 4-6 lbs.
- Olive oil (1/4 – 1/2 cup)
- 6-8 Carrots (peeled and sliced in 2-inch chunks)
- 3-4 stalks Celery (sliced into 1/2-inch pieces)
- 6-8 medium potatoes, quartered (I like Yukon Gold or Red Skin)
- 4 heads Garlic, separated, with skin on
- 1 cup White Wine (I usually use a Pinot Grigio)
- Juice and Zest of 1 medium Lemon
- 3 sprigs each, Thyme and Rosemary
- 2-3 cups Chicken Broth
- Salt and Pepper
- Loaf of crusty bread
- Sprinkle the chicken with salt and pepper and let it rest on the counter for 30 minutes.
- Heat 2 Tablespoons of olive oil in a heavy-duty Dutch oven (that has a tight-fitting lid) over medium-high heat. Preheat the oven to 400 degrees.
- Add chicken to the pot, browning 2-3 minutes on each side. Depending on the size of the chicken, you may have to do this in batches. Once browned, remove the chicken to a plate. Add more oil if necessary as you brown the chicken.
- Add the carrots, celery, potatoes, and garlic (with the skin) to the pot, adding more oil to coat the bottom of the pot as necessary. Stir every few minutes with the vegetables start to turn a golden brown. This usually takes about 10 minutes. (If preferred, this step can be done in batches as well.)
- Add the chicken back into the pot, tucking the pieces in with the vegetables.
- Add the wine and lemon juice and zest and the whole sprigs of Thyme and Rosemary. Cook 2-3 minutes.
- Add the chicken broth, which should almost cover the chicken.
- Cover the pot and place in the pre-heated oven for about 90 minutes.
- Remove chicken from the pot, and place on a platter to rest for 10-15 minutes.
- Transfer the vegetables to a serving bowl with a slotted spoon, and cover. I like to remove some (or all) of the garlic to a separate bowl. Discard the stalks from the herbs as you come across them.
- Squeeze some of the garlic onto pieces of the crusty bread (which can be warmed in the oven while the chicken rests). I like to put a bowl of roasted garlic on the table so everyone can add as much or as little garlic as they like.
- To serve, layer vegetables and chicken in a shallow bowl and top with the broth. Use the bread to soak up the extra broth.
The roasted garlic adds a wonderful flavor to the chicken and vegetables, but loses a lot of its pungent flavor as it roasts. It sounds like a ton of garlic, but it really isn’t super garlicky. 🙂
Are you a garlic fan? Does the idea of 40 cloves of garlic in one dish freak you out? Do you have a favorite “Sunday Dinner”? Any suggestions for a great desert to compliment the meal? Let us know in the comments! 🙂