Chicken with Garlic, Garlic and More Garlic

    2 hours

    This dish contains no less than 40 cloves of garlic. The strength of the garlic is mellowed when baked in a casserole. The resulting dish is a chicken that is moist, tender and flavoursome.

    81 people made this

    Serves: 4 

    • 30g butter
    • 1 tablespoon olive oil
    • 1 whole chicken
    • 40 cloves garlic, peeled
    • 4 tablespoons water
    • 2 tablespoons lemon juice
    • 1 teaspoon salt
    • 1/2 teaspoon dried or 1 teaspoon of fresh thyme
    • 1/4 teaspoon ground black pepper

    Prep:25min  ›  Cook:1hr35min  ›  Ready in:2hr 

    1. Preheat the oven to 180 C / Gas 4.
    2. Melt the butter with the olive oil in a large (hob and oven-safe) casserole dish over medium-high heat. Add the chicken to the dish and brown on all sides in the butter and oil, 5 to 10 minutes. Remove the chicken to a chopping board.
    3. Drain all but 2 tablespoons of liquid from the dish; stir the whole garlic cloves into the reserved liquid. Return the chicken to the casserole dish; sprinkle the water, lemon juice, salt, thyme and black pepper over the chicken; cover tightly.
    4. Bake the 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 82 degrees C. Remove the chicken from the oven, cover with a doubled sheet of foil and allow to rest in a warm area for 10 minutes before slicing.

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    Reviews in English (51)


    I made this recipe and it was absolutely delicious. I used a little less garlic because I had a small chicken and I reduced the cooking time accordingly. I forgot to put a lid on the dish when I put it in the oven but the meat was still really moist. I did expect it to be more garlicky though and I couldn't taste any lemon. Next time I might chop up some of the garlic and put it and some lemon slices under the skin.  -  19 Sep 2011


    This was absolutely delicious! Easy to make...I put 20 cloves of garlic as it was my own grown and quite strong. I also added a quarter lemon plus more garlic inside the bird before it went into oven. Came out 90mins later and looked and smelt gorgeous....Tasted divine!  -  28 Aug 2013


    This is a classic French dish. You will get the same affect if you use 20 cloves of garlic, cut in half. The smaller you make garlic, the more potent it becomes.  -  02 May 2009  (Review from Allrecipes US | Canada)