Garlic Lover’s Dream: Roast Chicken with 40 Cloves of Garlic

If you’re a garlic enthusiast, prepare to meet your culinary soulmate. This Roast Chicken with 40 Cloves of Garlic isn’t just a recipe; it’s an experience. The mellowed, sweet, and almost creamy flavor of roasted garlic infuses every bite of the succulent chicken, creating a symphony of flavors that will leave you craving more. Don’t let the number of cloves intimidate you – the roasting process transforms the pungent raw garlic into a culinary delight. This dish is surprisingly simple to make, requiring minimal ingredients and effort, making it perfect for a weeknight dinner or a special occasion.

Why 40 Cloves of Garlic?

The question everyone asks: why so much garlic? The magic lies in the roasting. When garlic is roasted, the harsh, pungent compounds break down, releasing natural sugars and creating a mellow, sweet, and almost nutty flavor. The high number of cloves ensures that the garlic flavor permeates the entire chicken, and the roasted cloves become delightfully soft and spreadable, perfect for smearing on the chicken or crusty bread.

Ingredients You’ll Need

• 1 whole chicken (about 3-4 pounds)
• 40 cloves of garlic, peeled (yes, really!)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup dry white wine (optional, but recommended)
• 1 lemon, quartered (optional)
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Preparation is Key

1. Preheat your oven: Preheat your oven to 375°F (190°C).
2. Prepare the chicken: Remove the giblets from the chicken cavity (if any). Pat the chicken dry with paper towels. This is crucial for achieving crispy skin.
3. Peel the garlic: This is the most time-consuming part, but it’s worth it! Peel all 40 cloves of garlic. A helpful tip is to smash the cloves with the flat side of a knife, which makes peeling them easier.

Seasoning the Chicken

1. Combine the seasonings: In a small bowl, mix together the olive oil, thyme, rosemary, salt, and pepper.
2. Season the chicken: Rub the olive oil mixture all over the chicken, ensuring it’s evenly coated. Don’t forget to get under the skin of the breast if you can, to really infuse the flavor.
3. Stuff the cavity (optional): Stuff the chicken cavity with half of the peeled garlic cloves and the lemon quarters (if using). This will add extra flavor and moisture to the chicken.

Roasting the Chicken

1. Arrange the garlic: Scatter the remaining garlic cloves around the chicken in the roasting pan. They will roast in the chicken juices and olive oil, becoming incredibly flavorful.
2. Add the wine (optional): Pour the white wine into the bottom of the roasting pan. This will create steam that helps keep the chicken moist and adds another layer of flavor to the pan juices.
3. Roast the chicken: Roast the chicken for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). The exact cooking time will depend on the size of your chicken.
4. Baste the chicken: About halfway through the cooking time (around 45 minutes), baste the chicken with the pan juices. This will help keep the skin moist and golden brown. If the skin starts to brown too quickly, you can loosely tent the chicken with aluminum foil.

Resting and Serving

1. Rest the chicken: Once the chicken is cooked through, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
2. Carve and serve: Carve the chicken and serve it with the roasted garlic cloves and pan juices. Garnish with fresh parsley, if desired.

Tips for the Perfect Roast Chicken with 40 Cloves of Garlic

• Use fresh garlic: Fresh garlic will have the best flavor. Avoid using pre-minced garlic, as it often lacks the pungent aroma and flavor of fresh garlic.
• Don’t be afraid of the garlic: The roasting process mellows the garlic’s flavor significantly. You won’t end up with an overpowering garlic taste.
• Pat the chicken dry: This is crucial for achieving crispy skin. Use paper towels to thoroughly dry the chicken before seasoning it.
• Don’t overcrowd the pan: Make sure the chicken has enough room in the roasting pan. If the pan is too crowded, the chicken will steam instead of roast, resulting in soggy skin.
• Use a meat thermometer: A meat thermometer is the best way to ensure that the chicken is cooked through. Insert it into the thickest part of the thigh, being careful not to touch the bone. The internal temperature should reach 165°F (74°C).
• Let the chicken rest: Resting the chicken allows the juices to redistribute, resulting in a more tender and flavorful bird.
• Use a V-rack: If you have one, placing the chicken on a V-rack inside the roasting pan will help the heat circulate more evenly and promote crispier skin all around.
• Broil for extra crispness (optional): If you want even crispier skin, you can broil the chicken for a few minutes at the end of cooking. Watch it closely to prevent burning!

Serving Suggestions

This Roast Chicken with 40 Cloves of Garlic is a complete meal on its own, but it also pairs well with a variety of sides:

• Roasted vegetables: Roasted potatoes, carrots, broccoli, or Brussels sprouts are all excellent choices.
• Mashed potatoes: Creamy mashed potatoes are the perfect complement to the garlicky chicken.
• Rice: Fluffy white rice or brown rice are both great options for soaking up the delicious pan juices.
• Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the rich chicken.
• Crusty bread: Don’t forget the crusty bread for soaking up all those flavorful pan juices and spreading the roasted garlic on!

Variations and Additions

• Add herbs: Experiment with different herbs, such as sage, oregano, or parsley.
• Use different citrus: Substitute the lemon with orange or grapefruit for a different flavor profile.
• Add vegetables to the roasting pan: Toss chopped potatoes, carrots, and onions with olive oil and seasonings and roast them alongside the chicken.
• Spice it up: Add a pinch of red pepper flakes to the olive oil mixture for a touch of heat.
• Marinate the chicken: For an even more intense flavor, marinate the chicken in the olive oil mixture for several hours or overnight.

Making Ahead and Storing

You can prepare the chicken ahead of time by seasoning it and storing it in the refrigerator for up to 24 hours. However, it’s best to roast it fresh for the best flavor and texture.

Leftover roast chicken can be stored in the refrigerator for up to 3-4 days. Reheat it in the oven or microwave until heated through. You can also use leftover chicken in sandwiches, salads, or soups.

Nutritional Information (Approximate)

Nutritional information will vary depending on the size of the chicken and the specific ingredients used. As a general estimate, a serving of Roast Chicken with 40 Cloves of Garlic may contain:

• Calories: 400-500
• Protein: 40-50 grams
• Fat: 25-35 grams
• Carbohydrates: 5-10 grams

This recipe is a fantastic source of protein and healthy fats. The garlic also provides numerous health benefits, including boosting the immune system and reducing inflammation.

Conclusion

Roast Chicken with 40 Cloves of Garlic is a surprisingly simple and incredibly flavorful dish that’s sure to impress. The combination of succulent chicken and sweet, mellow roasted garlic is truly irresistible. So, gather your ingredients, preheat your oven, and prepare to experience a garlic lover’s dream!

Recipe Card

Roast Chicken with 40 Cloves of Garlic

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes – 1 hour 30 minutes
Rest Time: 10-15 minutes
Serves: 4-6

Ingredients:

• 1 whole chicken (about 3-4 pounds)
• 40 cloves of garlic, peeled
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup dry white wine (optional)
• 1 lemon, quartered (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Remove giblets from chicken. Pat the chicken dry.
3. In a small bowl, combine olive oil, thyme, rosemary, salt, and pepper.
4. Rub the olive oil mixture all over the chicken.
5. Stuff the chicken cavity with half of the peeled garlic cloves and the lemon quarters (if using).
6. Scatter the remaining garlic cloves around the chicken in the roasting pan.
7. Pour the white wine into the bottom of the roasting pan (if using).
8. Roast the chicken for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste halfway through cooking.
9. Let the chicken rest for 10-15 minutes before carving.
10. Carve and serve with the roasted garlic cloves and pan juices. Garnish with fresh parsley, if desired.

Enjoy!

More Garlic Recipes to Explore

If you loved this garlic-infused chicken, here are a few other recipes you might enjoy:

• Garlic Shrimp Scampi
• Garlic Bread
• Garlic Parmesan Roasted Asparagus
• Roasted Garlic Soup

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