Forty Cloves of Garlic Chicken

This was easy, easy, easy and so delicious. Don’t be intimidated by the amount of garlic — it becomes really mild, and the garlic can be eaten separately as a vegetable or spread on bread or crackers. The recipe calls for unpeeled garlic, but I had bought the peeled kind (at Trader Joe’s), so I used about half peeled and half unpeeled.


  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 chicken (3 pounds), cut up
  • 40 garlic cloves, unpeeled (or peeled)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup water


  1. Preheat oven to 350 degrees. In a large Dutch oven, melt butter in oil. Add chicken and cook, turning, until golden, 5 to 10 minutes.
  2. Tilt pan and spoon off all but 2 tablespoons fat. Add garlic and stir to coat. Sprinkle with lemon juice, thyme, salt, pepper, and water.
  3. Cover tightly and bake 1 1/2 hours.

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