Chicken with 40 Cloves of Garlic

Chicken with 40 Cloves of Garlic

ThePeasRevenge 4

"If you like garlic, you will love this chicken!"
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2 h 5 m servings 769 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 769 kcal
  • 38%
  • Fat:
  • 47.8 g
  • 73%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 70.9 g
  • 142%
  • Cholesterol:
  • 234 mg
  • 78%
  • Sodium:
  • 838 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Melt the butter with the olive oil in a large Dutch oven over medium-high heat. Add the chicken to the Dutch oven and brown on all sides in the butter and oil, 5 to 10 minutes. Remove the chicken to a cutting board.
  3. Drain all but 2 tablespoons of liquid from the pan; stir the garlic cloves into the reserved liquid. Return the chicken to the pan; sprinkle the water, lemon juice, salt, thyme, and black pepper over the chicken; cover tightly.
  4. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 54 Ratings

Most helpful positive review

This is a classic French dish. You will get the same affect if you use 20 cloves of garlic, cut in half. The smaller you make garlic, the more potent it becomes.

Most helpful critical review

For all the garlic I expected a lot more flavor in the chicken.

This is a classic French dish. You will get the same affect if you use 20 cloves of garlic, cut in half. The smaller you make garlic, the more potent it becomes.

Yum! Used cut up chicken for convenience and chicken stock for the baking liquid which I then thickened at the end to make a velvety sauce to coat the chicken. This is easy, inexpensive, and ver...

My husband mashed the garlic from the pan up and we had instant garlic bread! Delicious recipe and VERY easy to do.

I found this similar recipe on the garlic bag. It used only olive oil, 1/4 cup. It included also, 1/2 cup white wine, 1/4 cup dry vermouth, juice of one lemon, 1 tsp of dried oregano, and minc...

The first time I made this, even with all the garlic, the chicken hadn't picked up much flavor. I made it a second time, rubbing the chicken with more herbs and such. Then, after it was baked, p...

This recipe was very good and very easy. One of the few reliable one-pot wonders. The only difference is that I used minced garlic since my family LOVES garlic. Minced garlic is much more potent...

I've been making this for years. It's great and the garlic gets nice and sweet. I've also just used thighs with 20 cloves and that works great as well.

This was a huge hit for me and my girlfriend. I used a roasting bag with the chicken. I browned the chicken in the pan with the butter and olive oil, then just added the spices and the lemon jui...

I received a dutch oven for Christmas (thanks mom!) and this recipe turned out wonderfully in it. I used about 30 cloves of garlic, minced. After browning the bird, I tossed in the garlic, ret...