Recipe by Chef John
"There's a famous recipe called Chicken with 40 Cloves of Garlic; this one is twice as good! We're going to cook chicken in a garlic marinade and a glaze. This is for garlic lovers only."
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red wine vinegar
red pepper flakes
large whole chicken, cut into 6 serving pieces
olive oil, or as needed
salt and freshly ground black pepper to taste
chopped fresh Italian parsley
OMG John! This was Garlic Heaven! We really go through garlic in this house with almost anything we cook; you just made us go through garlic a whole lot faster. We used chicken breasts and followed the recipe exactly. The result was a very moist and savory dish we will make again and again. Thanks Chef John; let the good food times continue to roll! PS.. Fresh Italian Parsley does work to counter that garlic but, if everyone is eating the same dish, who needs it!
I have made this recipe for almost 20 years and I just insert the garlic cloves into the chicken pieces. Then I brown and braise the chicken with a sauce covered in the oven. When the dish is finished I use a stick blender to create the garlic sauce, It is much easier. I usually put pearl onions and baby carrots in the pan while the chicken is braising.
Tender and moist and just falling off the bone garlic heaven!!! To the person who knocked off points because of the fat- you knew how much fat was in it before you made it! Go look up a diet meal if you are watching your figure.
I don't understand why this recipe has such a high fat content when you look at the nutrition guidelines. I realize that the recipe calls for 2/3 cup of olive oil, but it's a marinade, not all of that oil is going to be consumed. I've rated this recipe a 3 because of the high fat content, but if the fat content is actually lower, I'd give this a 5.
I have not yet tried this, but can "taste" it in my head. Wondering two things:
1) Can I substitute minced garlic from a jar, and
2) Considering using a Ziploc bag to marinate the chicken overnight. Do you see any problem with that?
Can't wait to try it - off to the grocery store tomorrow for Saturday night's dinner.
Hooray for garlic!
I have not made this recipe yet but, I have been using minced 'jar' garlic for more than 25 years for everything I make, no matter what form of garlic the recipe calls for. I have never had bad results. I plan on doing this recipe in the near future and will use the jar minced garlic. Good luck. PS: Almost forgot, if we are to run everything through the blender (step 1) the garlic form doesn't matter. Only difference is jar (processed) vs cloves (fresh).
I marinated my turkey with this recipe ... BEST turkey ever!
I have made this before and it is delicious. If you're looking for low fat go to a diet recipe website.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken with 20 Cloves of Garlic
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 379
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