0 from 63 votes
40 Cloves of Garlic Roast Chicken
In this 40-clove garlic chicken, garlic becomes soft and sweet roasted alongside this whole chicken, imparting a mellowed garlic flavor for everyone's favorite chicken dinner.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings: 4
Calories: 229 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1-4 pound whole chicken
- 1 teaspoon kosher salt , divided
- 1 teaspoon freshly ground black pepper , divided
- 3 heads garlic , or 40 cloves peeled
- ½ onion , quartered
- ½ rib celery ,cut into 3-inch pieces
- ½ carrot , cut into 3-inch pieces
- ½ cup white wine or sherry
- 4 tablespoons butter , softened at room temperature
- 1 teaspoon dried tarragon
Instructions
- Preheat oven to 425 degrees F.
- Remove the neck and giblets from the whole chicken, rinse with cold water and pat dry with paper towels. Place in a roasting pan and season the inside of the chicken with ½ teaspoon of the kosher salt and ½ teaspoon of the freshly ground black pepper. Stuff the chicken with the onion, celery, carrot and 6 garlic cloves. Truss legs with cooking twine and tuck wings under bird.
- In a small bowl, mix the butter, the remaining kosher salt and black pepper and the tarragon until blended. Gently work your fingers under the skin of the chicken breasts and rub half of the butter mixture under the skin, then rub the rest of the butter over the top of the chicken skin.
- Scatter the remaining garlic cloves around the chicken and pour the wine or sherry into the pan.
- Roast the chicken for 30 minutes or until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down, baste with juices and roast for 20 minutes longer, until the skin is lightly browned.
- Using tongs, turn the chicken breast-side-up and baste again. Add a ½ cup of water if the pan is looking dry. Roast for about 20 minutes longer, or until an instant-read thermometer inserted in the inner thigh registers 160° to 165° and juices are running clear.
- Transfer the bird to a cutting board and tent with foil. Carve the chicken and serve with the roasted garlic.
Cup of Yum
Nutrition Information
Calories
229kcal
(11%)
Carbohydrates
3g
(1%)
Protein
11g
(22%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Cholesterol
71mg
(24%)
Sodium
726mg
(30%)
Potassium
162mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1721IU
(34%)
Vitamin C
3mg
(3%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 229
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 3g | 1% |
| Protein | 11g | 22% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 726mg | 30% |
| Potassium | 162mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1721IU | 34% |
| Vitamin C | 3mg | 3% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.