I know, a lot of you are probably reading this recipe and wondering if there is a typo. Nope, you are reading it correctly – there are 40 whole cloves of garlic in this dish. This simple roast chicken born in the south of France will quickly become a family favorite. The recipe’s utter simplicity makes it a dish your family will enjoy any day of the week.
Don’t be tempted to peel the garlic ahead of time. It takes longer and you have a greater chance to burn the garlic and make the chicken taste bitter. Also, the garlic peel helps to steam the clove, rendering it irresistibly buttery and sweet.
Watch my video recipe to learn how to make this dish tonight.
Roast Chicken with 40 Cloves of Garlic
- 1 chicken cut into 8 pieces
- 1 tsp sea salt
- 1 tsp herbes de Provence
- 1 tsp black pepper
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 sweet onion peeled and chopped fine
- 10-12 small Yukon Gold potatoes cut in half
- 1 bunch fresh herbs (optional) thyme, savory, rosemary, tarragon
- 40 cloves garlic approximately 4 bulbs, broken into single cloves
- 1/2 cup white wine
- 1/2 cup chicken stock
- 1 baguette for serving
Preheat oven to 400°F.
Season chicken pieces with salt, herbes de Provence, and black pepper.
In a large Dutch oven heat olive oil and butter over medium-high heat. Working in batches, brown the chicken, about 4 to 5 minutes on each side; then transfer to a plate. Add onion and sauté until soft, about 5 to 8 minutes. Add the potatoes and garlic then deglaze the pan with white wine, scraping the bottom of the pan with a wooden spoon. Stir in the chicken stock and fresh herbs then bring to a boil. Add the chicken and any juices back to the pot, cover with the lid, and bake for 1 hour.
Serve immediately with a warm baguette or toasted bread. Be sure to spread the garlic on the bread.