Chicken with 40 Cloves of Garlic

This is a popular dish that has been shared by many respectable cooks. Often, this recipe calls for the use of liquor and white wine. For our version, we keep things simple and allow the flavors of the chicken to be enhanced only by bathing in herbs (and a massive amount of garlic) for a few hours. Do not get so caught up in the tender and juicy chicken that you forget to enjoy the steamed cloves of garlic. They are a wonderful little treat in their own right.

20 minutes
1 hour and 30 minutes
Show nutritional information
This is our estimate based on online research.
Fat:8 g
Carbohydrates:1 g
Protein:0 g
Calculated per serving.

Serves: 5

Serves: 5decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to roast at 350°F.
  2. Cut chicken into eight pieces (2 wings, 2 drumsticks, 2 thighs, 2 breasts).
  3. Heat a skillet to medium heat with 1 tablespoon coconut oil.
  4. Sear chicken on all sides, set aside in a large mixing bowl.
  5. Sauté garlic in coconut oil until the skin of the garlic begins to soften and brown slightly.
  6. Place half of the garlic on the bottom of a Dutch oven.
  7. Place the chicken on top of the garlic.
  8. Cover with the remainder of the garlic, pour in the juices from the bowl, and top with rosemary, thyme, shallot, salt, and pepper.
  9. Cover with a lid, and roast at 350°F for 1 1/2 hours.


Keeping the skin on the cloves of garlic allows them to steam while cooking. This results in the garlic infusing the chicken with flavor, while cooking for a long time without burning.

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  1. April 3, 2012

    This Recipe is amazing and so very simple. The chicken is really beyond the sum of the parts in this great dish. It really is a testament to what simple, quality ingredients can do. The recipe is deceptively easy and the only addition I would make is a small amount of broth to keep the chicken moist in dry climates (we live in Colorado).

  2. jwpetty
    June 26, 2012

    OMG! This was amazingly simple and delicious, I can’t wait to take the leftovers to work tonight, it was a great meal on Sunday for my partner and I. The chicken was the moistest I’ve ever made or had. I live in Southern California, it’s pretty dry here, I poured in all of the coconut oil, so perhaps that helped it cook fresh.

  3. tassiezac
    August 18, 2013

    Another culinary triumph! As per previous reviewer I added a small amount of broth left over from butternut soup I made today. This dish is so easy and so delicious. The chicken fell off the bone, and eating the soft garlic out of the husks was a treat. I’m salivating just thinking of it. yummo

  4. zenweeder
    August 9, 2014

    This was simple to put together and a great way to use my fresh herbs. It froze and reheated well, too.

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