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.
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)