Ingredients for Barefoot Contessa's Chicken With 40 Cloves Garlic
- 40 cloves garlic
- 1 (3 1/2 to 4 pound) whole chicken, giblets removed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 0 Unsalted Butter
- 2 tablespoons good olive oil
- 0 Cognac
- 0 Dry White Wine
- 1 tablespoon fresh thyme leaves
- 0 All Purpose Flour
- 0 Heavy Cream
- 1 lemon, cut in wedges
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How to Make Barefoot Contessa's Chicken With 40 Cloves Garlic
- Preheat oven to 400°F (200°C).
- Pat the chicken dry with paper towels. Season generously with salt and pepper inside and out.
- Peel and roughly chop 40 cloves of garlic.
- Place half of the chopped garlic inside the chicken cavity.
- Place the remaining garlic around the chicken in a roasting pan.
- Drizzle the chicken generously with olive oil (about 2 tablespoons).
- Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 10 minutes before carving and serving. Spoon the roasted garlic over the chicken before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
2g
Fat
96g
Carbs
2g
