There’s More Than One Way to Roast a Chicken: 40 Garlic Clove Chicken


I think chicken is my favourite meat. I could genuinely just eat chicken every day and not get bored… maybe that’s why whenever anybody eats something new and unusual it always tastes like chicken.

Here’s another quickie recipe for you starring chicken and 40 cloves of garlic. Yeah, you heard me: 40 cloves of garlic. Amazingly you won’t even smell that bad after eating it… but your kitchen will temporarily smell like, well, garlic. If you need to stave off the vampires it’d make a good hangout.


1 medium whole chicken, cleaned, gizzards removed and patted dry with paper towel
Vegetable oil
Handful thyme
1 lemon, half left intact and the other half sliced
4 garlic bulbs, cloves separated, skin left on (about 40 cloves)
1 1/2 glasses white wine or water
Sea salt and freshly ground black pepper, to taste

1. Pre-heat the oven to 200 degrees C. Rub the cleaned chicken all over with the vegetable oil and season well inside and out. Put half the thyme, a handful of the garlic cloves and the intact half of the lemon inside the chicken cavity, then heap the rest of the thyme, lemon and garlic on the bottom of a deep baking tray and cover with the wine or water. Rest the chicken on top and roast for about an hour until the skin is golden and crispy and the meat is cooked through.

2. Tent the tray with foil and let the chicken rest for 20 mins. Carve and serve the chicken with the garlic cloves (they should be soft and easily squeezed out of their skins), roasted potatoes and vegetables of your choice.

Until next time, peace and love,

Jax x

3 Responses to “There’s More Than One Way to Roast a Chicken: 40 Garlic Clove Chicken”

  1. Kavey Says:

    I love chicken with 40 cloves, I really need to make it again soon. I like it whole but I also love it made just with chicken thighs in a baking dish!

  2. Cindy Says:

    Yeah!!! It’s our favourite Sunday Roast recipe! Just love to squeeze a garlic clove on toasted bread and spread this lovely paste.

  3. Brandon @ Kitchen Konfidence Says:

    Yum! That looks super tasty. I roast a whole chicken each week, but I’ve never tried a 40 clove variation. I think I’m going to give this a try :)

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