Chicken baked with 40 cloves of garlic

    1 hour 40 mins

    It's thought that garlic has properties to fight cancer, cholesterol and heart disease. Given the amount of garlic in this recipe, this is just about the healthiest dish you can eat!

    2 people made this

    Serves: 8 

    • 6 tablespoons (90ml) olive oil
    • 2 whole chickens (about 1.75 kg each), each cut into 8 serving pieces, skin removed
    • ⅓ cup (45g) plain flour
    • 40 cloves garlic, unpeeled
    • 3 medium stalks celery, halved lengthways and cut crossways into 2.5 cm lengths
    • 4 sprigs fresh rosemary or 1 teaspoon dried
    • 3 sprigs fresh thyme or ½ teaspoon dried
    • 1 cup (250 ml) dry vermouth or white wine
    • 1 cup (250 ml) salt-reduced chicken stock
    • 1½ teaspoons salt

    Prep:25min  ›  Cook:1hr15min  ›  Ready in:1hr40min 

    1. Preheat oven to 180°C. Heat 2 tbsp (30ml) oil in a large frying pan over medium heat. Dredge chicken in flour, shaking off excess. Add a third of the chicken to the pan; sauté until golden brown, about 4 minutes each side. Transfer to a 25 x 35 cm roasting pan. Sauté remaining chicken in two more batches, using 2 tbsp (30ml) oil per batch. Transfer to a roasting pan.
    2. Add garlic, celery, rosemary and thyme to the frying pan; cook 1 minute. Add vermouth or wine. Increase heat to high, bring to the boil and cook 2 minutes so the alcohol evaporates. Add the stock and salt to the pan; bring to the boil. Remove from heat. Pour vegetables and cooking liquid over chicken in roasting pan. Cover pan with aluminium foil.
    3. Bake until chicken is cooked and garlic is meltingly tender, about 45 minutes. Serve chicken with a little of the garlic.

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    Reviews and ratings
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    Reviews in English (2)


    Fabulous taste - like a gormet restaurant meal!  -  25 Apr 2009  (Review from Allrecipes AU | NZ)


    Used different ingredients. This is such a wonderful recipe! To serve just myself and my husband, I used 2 whole skinless chicken breasts, and 12 cloves of garlic. Instead of celery I used baby eggplant strips, and I feel the addition of about a thumbsworth of fresh ginger to the stock gives it another level of flavour. I served the baked chicken breasts on a bed of cheese and herb mashed potato. Just fantastic!  -  21 Apr 2009  (Review from Allrecipes AU | NZ)