Chicken with 40 Cloves Of Garlic
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken, approx. .5 kg
- Salt and pepper from the mill
- 1 herb, bouguet garni made from parsley, thyme, lemon peel and bay leaf
- 1 sprig rosemary
- 1 sprig sage
- 1 sprig parsley
- 1 sprig oregano
- 40 cloves garlic (3-4 bulbs)
- 10 tablespoon oil (best olive oil)
- 1 baguette (s)
Print Recipe
Pin Recipe Instructions
- Season the chicken inside and out with salt and pepper. Put a bouquet of herbs made from parsley, thyme, 1 piece of lemon peel and bay leaf into the belly of the chicken.
- Finely chop the remaining herbs and place in a roasting pan along with the unpeeled cloves of garlic and olive oil. Add the chicken and turn it until it`s coated with oil all over. Cover the roasting pan and stew in the preheated oven at 180 ° C for approx. 1.5 hours.
- The cloves of garlic are squeezed out, the soft inside is spread on slices of baguette (which are lightly toasted) and eaten with the chicken.
- The garlic makes the chicken nice and hot.
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