Recipe: Chicken with 40 Cloves of Garlic
This Chicken with 40 Cloves of Garlic recipe offers a soft, mellow, and satisfying flavor. Perfect for a paleo dinner, it’s cooked in one pot and seasoned with fresh herbs and garlic.
Servings: 4 Serves
Calories: 400kcal
Cost: $25
Equipment
- Casserole dish
- Oven
Ingredients
- 1 free-range pasture-fed organic chicken (roughly 1kg)
- 40 cloves of garlic
- 200 ml red wine vinegar
- A few sprigs of fresh rosemary
- A few sprigs of fresh thyme
- Sea salt
- Black pepper
- 2 bay leaves
- Olive oil
- Half a lemon
Instructions
- Preheat the Oven: Set your oven to 180C / 350F / gas mark 4.
- Prepare the Chicken: Drizzle the chicken with plenty of olive oil and rub with sea salt and black pepper. Separate 40 garlic cloves, but there's no need to peel them.
- Stuff the Chicken: Stuff the chicken with half of the thyme, the lemon half, and about 10 of the garlic cloves.
- Arrange in Casserole Dish: In a casserole dish, scatter the remaining cloves of garlic, the rest of the thyme, the rosemary, and the bay leaves. Rest the chicken on top and pour in the vinegar.
- Initial Roasting: Put the lid on the dish and roast for about half an hour. Add a little hot water to prevent drying out, then return to the oven for another half hour.
- Final Roasting: Remove the lid and cook for a further 30 minutes to make the chicken turn golden brown.