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  • Writer's pictureTommy Centola

40 Cloves Garlic Roasted Chicken

Last week, I shared two chicken recipes. Today, here comes one more. The first time I heard of this dish was at The Stinking Rose restaurant in San Francisco. Peggy ordered it and loved it. Since I use garlic in most of my dishes, I thought I would give it a try. I think you will like the results.

40 cloves garlic, unpeeled (you can find containers of unpeeled garlic in the produce section)

1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry (giblets removed)

3 tablespoons butter, room temperature, divided

Your favorite seasoning blend ( I use Rotisserie Chicken seasoning blend)

6-8 sprigs fresh thyme

Preheat oven to 475℉.

Place chicken in a large roasting pan. Rub chicken all over with 1 tablespoon of the butter; season with Rotisserie Chicken seasoning. Add garlic, the remaining butter and thyme to the pan. Roast, basting occasionally with juices and stirring garlic, until a thermometer inserted in the thickest part of the thigh (avoiding bones) registers 165℉, 45-60 minutes. Remove from over and let rest for 10 minutes before carving. Serve with garlic and juices.


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Good Cooking, Good Eating and Good Living!!!

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Frank Speyerer
Frank Speyerer
May 03, 2021

Clay Pot Chicken with 40 Cloves of Garlic

Serves: 4

This is the first clay pot dish I prepared (about 1969). As I recall this is a Graham Kerr “The Galloping Gourmet” recipe.


• 1 3½ pound chicken

• 1 sprig thyme

• 1 sprig rosemary

• 1 sprig sage

• 1 bay leaf

• 2 stalks parsley

• 1 small celery stick

• ¾ cup olive oil

• 40 cloves garlic, unpeeled

• ½ teaspoon salt

• ¼ teaspoon black pepper

• - parsley, finely chopped

• 3 Tablespoons butter


1. Presoak a 2–3 quart clay pot, top and bottom, in enough water to cover it for 30 minutes.

2. Cut wings off chicken at the breastbone and dry thoroughly.

3. Tie herbs and celery together with string to make a bouquet garni.

4. Heat oil in a 6 black cast iron…

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