Ingredients for 40 Cloves Of Garlic And Chicken
- 1 sprig fresh thyme and 2 tablespoons fresh thyme, finely chopped
- 1 sprig fresh rosemary and 2 tablespoons fresh rosemary, finely chopped
- 1 sprig fresh sage and 2 tablespoons fresh sage, finely chopped
- 1 sprig fresh Italian parsley and 2 tablespoons fresh Italian parsley, finely chopped
- 40 cloves garlic, unpeeled
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 (4-5 lb) whole chicken
- 2 cups chopped celery
- 1 loaf French bread, sliced and toasted (for serving)
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How to Make 40 Cloves Of Garlic And Chicken
- Preheat oven to 325°F (160°C).
- Rinse a whole chicken (approximately 4-5 lbs) and pat it dry.
- Place 1 sprig each of fresh thyme, rosemary, sage, and parsley inside the chicken cavity.
- Place 2 cups chopped celery in the bottom of a large oven-safe pot or Dutch oven.
- Place the chicken on top of the celery.
- Surround the chicken with 40 unpeeled cloves of garlic.
- Finely chop 2 tablespoons of fresh thyme, rosemary, sage, and parsley.
- Sprinkle the chopped herbs, 1 teaspoon salt, and ½ teaspoon black pepper over the chicken.
- Cover the pot and roast in the preheated oven for 8-10 hours on low (325°F/160°C) or 4-6 hours on high (375°F/190°C).
- Remove the chicken from the oven and let it rest for 15 minutes before carving.
- To serve, place the chicken, roasted garlic, and celery on a serving platter.
- Squeeze the roasted garlic cloves out of their skins onto slices of toasted French bread and spread with a knife. Serve alongside the chicken.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
2g
Fat
46g
Carbs
15g
