• Tommy 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.


Enjoy!!!


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Good Cooking, Good Eating and Good Living!!!

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