Forty-Clove Garlic Roast Chicken
Forty-Clove Garlic Roast Chicken features a tender whole bird infused with mellow, caramelized garlic and a hint of lemon and thyme. The sauce turns silky from butter and olive oil, perfect for spooning over the succulent meat or crusty bread. Serve it for a cozy weekend dinner or an impressive centerpiece when hosting friends.
- Prep20 mins
- Cook1 hr 35 mins
- Serves8
- DifficultyMedium
- 1
Preheat the oven to 350 degrees F (175 degrees C).
- 2
Melt butter with olive oil in a large Dutch oven over medium-high heat. Add chicken to the Dutch oven and brown it on all sides in the butter and oil, 5 to 10 minutes. Transfer the chicken to a cutting board.
- 3
Pour off all but 2 tablespoons of liquid from the pot; stir the garlic cloves into the reserved liquid. Return the chicken to the pot; sprinkle water, lemon juice, salt, thyme, and black pepper over the chicken; cover tightly.
- 4
Bake the chicken in the preheated oven until it is 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 register 180 degrees F (82 degrees C).
- 5
Remove the chicken from the oven, cover it with a doubled sheet of aluminum foil, and let it rest in a warm place for 10 minutes before slicing.
- Calories 281.51 kcal Moderate
- Protein 47.34 g Good Source
- Carbs 1.67 g Moderate
- Total Fat 10.04 g Moderate
- Saturated Fat 2.26 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 166.8 mg High
- Sodium 432.32 mg Moderate
- Fiber 0.07 g Low Source
- Sugar 0.39 g Low Source
- Added Sugar 0.33 g Low Source
- Calcium 1.6 mg Low Source
- Iron 0.03 mg Low Source
- Potassium 8.8 mg Low Source
- Vitamin A 0.65 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Milk 🥛
- Garlic 🧄