You read that right—40 garlic cloves! You will adore this whole roasted chicken if you enjoy garlic.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 8 |
| Yield: | 1 whole chicken |
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 whole chicken
- 40 cloves garlic
- ¼ cup water
- 2 tablespoons lemon juice
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter with olive oil in a large Dutch oven over medium-high heat. Add chicken to the Dutch oven and brown on all sides in butter and oil, 5 to 10 minutes. Remove chicken to a cutting board.
- Drain all but 2 tablespoons of liquid from the pot; stir garlic cloves into the reserved liquid. Return chicken to the pot; sprinkle water, lemon juice, salt, thyme, and black pepper over the chicken; cover tightly.
- Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).
- Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts
| Calories | 384 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 0 g |
| Protein | 35 g |
| Saturated Fat | 7 g |
| Sodium | 419 mg |
| Sugars | 0 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I don’t have a Dutch oven so I cooked on 425 for 20 min It was perfectly browned in the end only had Minced garlic so I used a lot it was delicious thank you for the recipe
You had us at garlic. We used chicken thighs, some of the garlic we grated and put under the skin. We crushed the rest. With everything else we followed the recipe. We use an old, camping cast iron dutch oven primarily for bread and making stock, so this was a good way to make use of it in another way.
Great. Used pellet smoker chicken rub and Mild american mustard to hold the rub on the chicken. To die for.
Fantastic. My husband was a little concerned that it might be bland as there were not a lot of ingredients. We all loved it. The chicken fell apart as we took it out to of the pot. We will definitely make again.
Made it just as written is was delicious my family loved it!! Thank you! Served with roasted Brussels and roasted mini gold potatoes. The garlic was cooked to perfection we spread it like butter on sourdough bread . I will make this again.
Always a hit at our house. If you like garlic at all you’re gonna love this recipe. Just don’t forget serving with great bread!
Very good. I followed another commenter’s advice to add wine. The one thing this needs is more water! The pan went dry in the oven a couple of times, leaving crunchy garlic cloves.
This turned out well. I used bone-in skin on thighs. Used wine and lemon juice. Very yummy
Chicken was good, flavour was nice, chicken was moist and fell off the bone. Only reason I gave it 3 stars is because I didn’t like the way the skin was. I like my skin nice and brown and crispy. With this recipe is came out very light brown and the skin was soft and mushy. Wont make it again but thank you for the recipe was worth trying out.
Okay, I really deviated from the recipe. I’m not a huge fan of garlic so I cut that to about 1/4, I used chicken stock instead of water and stuffed the chicken with onion before baking- oh, and used lime instead of lemon juice. It was really moist and delicious. I like to get ideas from these recipes and go rogue. Hope you enjoy
This is a great recipe. Very flavorful, tender, moist chicken.
easy
Breast was super dry. Dark meat was good.
My whole family loved this recipe it was a big hit.
This is a great starting place. Wonderful flavor. I used Marsala, and chicken stock as well as the lemon and dried thyme. When done we use the garlic cloves to spread on a crusty Baggett.
I made this once and now every time I see a whole chicken, I think of this recipe. Make this one time, and you will never go back to just baked chicken again. Moist and Juicy and delicious.
I think next time I will put the garlic inside the chicken for a little more flavor. But all in all this was very tasty!
Fantastic flavor – the garlic permeated the chicken. I can’t wait to make this again. Wonderful recipe.
Stellar dish! I will absolutely make this dish again
Incredible Awesomeness!!! Followed the recipe to a tea, except to peel and quarter an onion and stuffed it in the bird, and I only had 32 cloves (only, lol!) Afterwards I used the pan juices (plus the juices I had saved from the beginning) with some corn starch and milk to make gravy. I had planned to puree the garlic into the gravy, but the were not soft enough – so sad. I will try to notice next time and cook them further even if the chicken comes out. Served with rice and some cubed butternut squash I tossed in olive oil, brown sugar, and a bit of cayenne. Truly memorable meal. Timing was just right!
Really good! I made according to the recipe, but I added red potatoes to the Dutch oven with the chicken & sprinkled fresh, chopped parsley on top before slicing & plating.