Roast Chicken With 40 Cloves Of Garlic

Course : Chicken
Serves: 6
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1 medium roasting chicken
1/4 cup olive oil
1 1/2 tablespoons dried thyme
1 1/2 tablespoons dried sage
1 tablespoon rosemary
2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 medium lemon
6 sprigs fresh thyme
3 cloves garlic
12 ounces chardonnay wine
1/2 cup chicken stock
2 tablespoons parsley

Preparation / Directions:

Rinse chicken, drain well, and pat dry with a towel rub skin with a tablespoon of olive oil combine thyme, sage, rosemary, garlic powder, salt, and pepper-mix well rub chicken inside and out with herb mixture place quartered lemon and thyme sprigs into cavity cover and chill for at least 2 hours heat remaining olive oil in an ovenproof casserole, over a medium flame add garlic and saute for 3-4 minutes and chardonnay and chicken stock bring to a boil, reduce heat, and simmer for 3 minutes place chicken into casserole roast, covered, @ 375 degrees for 25 minutes roast, uncovered @ 450 degrees for 45-55 minutes, until thigh juices run clear when pierced with a fork, adding additional wine or stock to maintain at least a small amount of liquid in casserole at all times remove casserole from oven remove chicken and cut into portions arrange chicken on a serving platter moisten with pan juices arrange garlic cloves around edge of platter garnish with minced parsley serve hot, instructing guests to squeeze garlic onto chicken as it is eaten


Nutritional Information:

578 Calories (kcal); 45g Total Fat; (69% calories from fat); 39g Protein; 4g Carbohydrate; 163mg Cholesterol; 960mg Sodium

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