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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)
Chicken with 40 Cloves Of Garlic
Chicken with 40 Cloves Of Garlic

Instructions

  1. Preheat oven to 180°C (356°F). Season chicken inside and out with salt and pepper. Stuff the cavity with the bouquet garni made from parsley, thyme, lemon peel, and bay leaf.
  2. Finely chop the remaining herb sprigs (rosemary, sage, parsley, and oregano). Place in a roasting pan with the unpeeled garlic cloves and olive oil. Add the chicken and turn until coated with oil all over.
  3. Cover the roasting pan and roast for 1.5 hours, or until the thickest part of the thigh reaches 74°C (165°F).
  4. Toast the baguette slices over medium heat for 1-2 minutes per side until lightly golden.
  5. Squeeze the soft garlic from each roasted clove and spread onto the toasted baguette slices. Serve with the chicken.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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