Chicken with 40 cloves of garlic

Recipe from: 11/1/1997 12:00:00 AM
Ingredients 13
Servings 1
Minutes 10 minutes


Serving Change
  • 2
    whole chicken
  • salt
  • 2
    sprigs thyme
  • 2
    sprigs rosemary
  • bay leaves
  • 2
    sprigs sage
  • 40
    large garlic cloves
  • 2
    celery stalks with leaves, chopped
  • 2
    sprigs flat-leaf parsley
  • 2
    yellow or orange peppers, seeded and cut into chunks
  • 45
    olive oil
  • salt and freshly ground black pepper
  • toasted slices of baguette or French bread


10 minutes
1. Sprinkle the chicken with salt, inside and out. Stuff it with half the herbs and 4 garlic cloves. Place the chicken in a casserole dish and surround with remaining garlic, herbs and vegetables. 2. Coat chicken and vegetables with olive oil and season with salt and pepper. Cover and bake in a preheated oven at 200 ºC for about 1 1/2 hours. 3. Remove from oven and skim the fat from the juices. Pour the juices into a jug. Serve the chicken hot, accompanied by the sauce and toasted baquette or French bread. (The tasty purée from the roast garlic cloves can be spread on to the toast.)

Read more on: poultry  |  bake


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