Roast chicken with 40 cloves of garlic

Don't be put off by the amount of garlic in this recipe. It infuses the chicken with a wonderful, yet not overpowering flavour. You can always discard it after cooking, if you don't want the full garlic experience!

  • 1 hr 20 mins cooking
  • Serves 4
  • Print


Roast chicken with 40 cloves of garlic
  • 3 bulbs garlic (200g)
  • 60 gram (2 ounces) butter, softened
  • 1.7 kilogram (3½-pound) whole chicken
  • 2 teaspoon salt
  • 2 teaspoon cracked black pepper
  • 1 cup (250ml) water


Roast chicken with 40 cloves of garlic
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Separate cloves from garlic bulbs; leave unpeeled. Rub butter over outside of chicken and inside cavity; press combined salt and pepper onto skin and inside cavity. Place half the garlic inside cavity; tie chicken legs together with kitchen string.
  • 3
    Place remaining garlic, in a single layer, on a rack in a medium roasting pan; place chicken on garlic. Pour the water into the pan. Roast chicken, brushing occasionally with pan juices, 1 hour or until juices run clear when the thickest part of a thigh is pierced with a skewer and chicken is browned and cooked through.
  • 4
    Transfer chicken to a platter; cover with foil. Rest 15 minutes. Squeeze garlic from the skin and serve with chicken.


Serve with roasted vegetables and a green salad.

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