Chicken with 40 Cloves of Garlic


I just love Garlic … and Chilli … two things you will always find in my kitchen!  Maybe Mediterranean influence, hmmm don’t know, but I grew up with a mum, an aunt and a grandmother who always used garlic profusely! So I guess it rubbed off!

I nearly always add garlic to my dishes … but this one recipe, I had been meaning to try for years, yes years, but somehow I used to think 40 whole cloves? That sure sounds like a lot!

Anyways, yesterday my better half, one who is not so keen on garlic himself, happened to read about garlic and this chicken dish on Flipboard and like many men (must be a men thing!) … if they suggest it, it is fine ! 🙂 So I pounced on this opportunity yesterday and tried it out! I can assure you it was amazingly delicious!

Usually the chicken is cut into pieces, but I decided to leave mine whole.  I peeled 40 cloves of garlic … if not more … I just lost count then ! And my fingers … oh boy did they smell !!  But … do not let that discourage you … because I found a solution for that too! Keep reading!

So … ready to give this a try?

You need …

1 whole chicken
40 cloves of garlic obviously!
1 onion
A lemon
Fresh sprigs of thyme and rosemary
Gluten Free Chicken Stock
Approx a quarter cup or half cup of white wine
Salt & Pepper
Paprika (optional)
1 tsp Cornflour

Start by preparing your chicken. Rinse and pat it dry.  Rub the skin with a thick lemon slice.  Put a lemon quarter together with a sprig of rosemary and another of thyme inside the chicken, then tie up the legs with string.

Peel and slice the onion and place in the bottom of a roasting clay pot or dutch oven, previously drizzled with a bit of olive oil.  Now start peeling your garlic cloves … yawwwn … this could take some time 🙂

Preheat the oven to about 200 deg C. When you finish peeling all your 40 cloves, put the chicken over the onion slices and place your garlic cloves around it.  Rub the whole chicken with butter.  Sprinkle with a bit of salt and pepper.  Mix some gluten free chicken stock with about half a cup of boiling water and add some white wine, mix together and pour around the chicken.  Season with salt and pepper as well, and some chilli if using.  Place another sprig of thyme and rosemary on top of the chicken and place the lid over the casserole.

Place in the oven and roast for approximately 35 minutes, then remove the lid, as well as the fresh herb sprigs and leave to roast till chicken starts browning and is done.


Remove the chicken from the pan and carve.  Boil the juices down in the same pan for about 1 to 2 minutes and add a teaspoon of cornflour mixed with a bit of water to it until it starts to thicken.  I added a bit of paprika to it as well and lots of freshly chopped parsley.

If you like you can serve this chicken over a carrot and potato mash like I did.  Simply boil some chopped carrots together with some chopped potatoes till very soft.  Then mash with some fresh cream and butter and I also added some of the garlic cloves that were in the sauce.  Mix in some freshly chopped parsley.

When ready to serve, put some mash on the plate in a 6 inch circle and then place two chicken pieces on top.  Drizzle with the thickened gravy and garlic cloves … and enjoy!


Oh … and you are probably thinking … and what about the horrid smell in my fingers from peeling all those cloves ?!  Seriously, this works … rub your fingers over anything that is stainless steel, I used my kitchen sink.  I sucked at chemistry at school but the garlic and the metal make some sort of chemical reaction and the smell is gone! In fact many kitchen gadget companies have created stainless steel bars shaped like soaps to remove smells of onion, fish or garlic from fingers and hands!  I know what my next kitchen gadget is gonna be … 🙂



Senza G – Living without Gluten

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