40 Clove Chicken
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT60M45 Minutes
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Yield:4-6 Servings
Ingredients
- 2 Split chicken halves or 1 whole chicken, spatchcocked (backbone and keel bone removed, butterflied and pressed flat) about 4-6 pounds of chicken
- Salt and fresh-ground black pepper
- 3 tablespoons unsalted butter, softened
- 1 tablespoon olive oil
- 40 cloves garlic, unpeeled (3-4 heads)
- 1 cup dry white wine
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh Italian flat-leaf parsley
- 2 Split chicken halves or 1 whole chicken, spatchcocked (backbone and keel bone removed, butterflied and pressed flat) about 4-6 pounds of chicken
- Salt and fresh-ground black pepper
- 38.34g unsalted butter, softened
- 12.78g olive oil
- 40 cloves garlic, unpeeled (3-4 heads)
- 236.59ml dry white wine
- 12.78g chopped fresh thyme
- 25.56g chopped fresh Italian flat-leaf parsley
Is there such a thing as too much garlic? Definitely not for this dish! Plentiful garlic makes a mouth-watering sauce that brings excitement and flavor back to chicken!
Preparation
STEP 1
Preheat oven to 350°F.
STEP 2
Pat chicken dry with paper towels. Spread butter over chicken skin and season well with salt and pepper. Heat a large sauté pan over medium-high heat and lightly coat with olive oil. If using a whole chicken, heat a large roasting pan over two burners.
STEP 3
Place chicken in pan, skin side down and brown well. Remove to a baking dish.
STEP 4
Add garlic cloves to pan and stir occasionally until they just start to brown. Add garlic to baking dish with chicken.
STEP 5
Return sauté pan to heat and add wine. Bring to a boil, scraping up browned bits from bottom of pan. Add thyme, stir for a few seconds, then add to baking dish with chicken and garlic.
STEP 6
Bake, uncovered, until internal temperature reaches 165°F, about 35-45 minutes. Let rest for 10 minutes before carving. Mash garlic cloves slightly with back of a spoon (removing skins) before serving.
STEP 7
Serve chicken with pan juices, sprinkled with parsley. Enjoy with a loaf of crusty bread to soak up every last bit of sauce.