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Roasted Butterflied Chicken with 40 Cloves of Garlic, Lemon, and Rosemary

Monday, 17 August 2009

This is another super garlicky and tasty dish. I made the braised version awhile ago and I thought it's about time I try the roasted version. I prefer this version simply because of the super delicious roasted garlic especially the charred ones! The rosemary is a nice change from thyme, very fragrant and it's much easier to de-stem as compared to thyme.


40 cloves garlic roasted chicken 4


Ingredients:
Adapted from Wandering Chopsticks
  • 1.5 kg Whole Chicken
  • 40 cloves (about 4 bulbs) Garlic - peeled and lightly crushed
  • 1 bunch rosemary - leaves only, stems discarded
  • 1 Lemon
  • Freshly Ground Black Pepper
  • Salt


Directions:

  • Butterfly (or spatchcock) the whole chicken. Shown here.
  • Trim off any excess of fat from the chicken, rinse and pat dry.
  • Salt and pepper the skin and the inside of the chicken.
  • Leave at room temperature for about an hour.
  • Preheat oven to 220°C.
  • Rub skin with oil.
  • Drizzle juice of 1 lemon all over the skin and inside of the chicken.
  • Quarter the lemon and place the lemon wedges together with rosemary and garlic cloves on a baking tray.
40 cloves garlic roasted chicken 1
  • Place chicken on top of the bed of herbs.
40 cloves garlic roasted chicken 2
  • Roast at 220°C for about 10 mins.
  • Reduce heat to 180°C and continue roasting for about 30-40 mins or until done (juices should run clear when a skewer is inserted into the leg).
40 cloves garlic roasted chicken 3

51 oink oinks...:

Angry Asian said...

i also made this this weekend, except i used oranges, which was more subtle. i also only used 10 cloves of garlic, i was not about to reek to high heaven in garlic goodness.

Elra said...

Delicious classic recipe always welcome in my family!

Bob said...

Oh wow. That looks awesome! I bet that garlic would be great spread on some bread. ;)

lisaiscooking said...

This sounds fantastic! Especially with the roasted garlic.

The Curious Cat said...

Is it REALLY garlicky?! I love garlic - I can eat so much of it in my food and unlike some people who complain, I hardly notice it as much as they do! I've seen Nigel Slater cook a chicken with 100 of these babies... xxx

Little Corner of Mine said...

Yummy, I love this combo! Have you tried sage? Sage goes really well with roast chicken too.

Big Boys Oven said...

wow this is awesome indeed! My type of roasted chicken!

The Caked Crusader said...

I've always wanted to try a "40 cloves of garlic" chicken recipe! I'm drooling!

foodcreate said...

Roasted chicken ! Looks so delicious craving it Wow thanks for sharing your recipe!


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Rosa's Yummy Yums said...

Those are some of my favorite things! A scrumptious dish!

Cheers,

Rosa

girlichef said...

Oh, chicken w/ 40 cloves is one of my favorite meals of all-time...no matter the "exact" version. This sounds delicious!

Angie's Recipes said...

This reminds me of the one you cooked earlier...I gotta to be honest, I like that one slightly more.
Angie's Recipes

Pam said...

There is nothing better than roasted chicken and tons of garlic. This looks amazing!

Jenn said...

Hooray for garlic. The more the better I always say. Awesome looking chicken!!

5 Star Foodie said...

Very garlicky! Awesome!

The Duo Dishes said...

So much garlic!

Super!

♥peachkins♥ said...

I love this dish.I love that it has lots of garlic.

Leslie said...

I have yet to try the 40 clover of garlic dishes..I suppose I better get right on it

Reeni♥ said...

I have always wanted to try this! It looks incredibly delicious!

doggybloggy said...

I remember when I first had chicken with 40 cloves of garlic....it was 1983 - it was good then and even better now - I love your version!

noobcook said...

nothing can go wrong with 40 cloves of garlic :)

Bunny said...

Oh my word I bet this was good! I love roasted chicken, yours looks like it has tons of flavor!

haleysuzanne said...

Very nice! We roast chicken at least once a week in all seasons but summer, so we are about to start up again when the weather turns cool. This looks like a lovely recipe-- flavorful and easy-- to add to the repertoire.

Kitchen Corner said...

This must be very delicious roasted chicken! It looks better than the restaurant one!

Apples and Butter said...

You had me at garlic. One of the first dishes I made with regularity was a garlic chicken dish. Thanks for the reminder to make it again!

Srivalli said...

Looks really nice..am sure garlic added loads of flavour!

Anncoo said...

I can smell the garlic flavour already and looks so delicious :D

Robin Sue said...

I am liking the spatchcock method, it goes so fast. All that garlic looks good to me!

mycookinghut said...

Garlic!! I love garlic.. with the herbs, this is a great Sunday roast!

Donna-FFW said...

Roasted chicken, loads of garlic, perfection!! Sounds heavenly!

Grace said...

i've seen this bird around blog land, but i don't think i've ever seen it look so darn delicious. it's like the ultimate and ideal vampire repellent. :)

Lorraine @ Not Quite Nigella said...

Fantastic! I've heard of this but never sampled this. I'm not one to fear garlic either and absolutely love the stuff. Thanks for sharing! :)

Elin said...

this is one roast chicken that I will not give it a miss. Thanks for sharing!

Deeba @Passionate About Baking said...

This chicken is clucking to me, & your post in oinking to me...wow!I LOVE garlic & 40 is good for me. can't wait to nake this!! I dig the idea of rosemary too, because my plant survived the summer while the thyme pased away! Great great post!

figtree said...

Thanks to your idea I will be eating this for dinner on Friday. Cant wait!!!Figtreeapps

Lisa said...

I'm opposite, I've made a roasted chicken with 40 cloves of garlic before, but never, ever thought of braising it. Your roasted version looks lovely, moist and delicious. Now I have to go check out your recipe for braising it!

Zen Chef said...

Did you ever try to push the envelope and make it with 50 cloves of garlic? :) This is a classic dish and i love it. Now it would be even better if i had a plate in front of me right now. :)

Palidor said...

Mmmmm, I'd love a piece of chicken with all those nice roasted cloves of garlic.

pigpigscorner said...

Thanks for all your comments! Sounds like everyone LOVES garlic!

Angry Asian: Never thought of using oranges, seems like a good idea with the addition of the sweetness.

Bob: Sounds like an awesome idea!

The curious cat: yes, SUPER garlicky I would say. wow 100! I have to check out that recipe!

Little Corner of mine: I've never tried that. I always associate sage with pork somehow, will try that with chicken =)

Angie:hehe me too, Love the crispy chicken skin and the charred garlic.

Zen: peeling 40 cloves of garlic is more than enough work for me =P but the idea of more garlic sounds very tempting.

Soma said...

Oh I like garlic. I remember the last version you had done. rosemary & garlic is a perfect combination.

Taste Buddies said...

Gorgeous. I make s similar roast. People freak out at all the garlic but it's so delicious for the gravy and overall aroma.

nora@ffr said...

vat a delightful looking roasted chicken!! already craving!! yummmmm!!1

Chef E said...

Hubby bought me a garlic peeler, basically its a lid opener thingy you hold and rub off the skin, but this was the very first french recipe I had ever made, and I lost count of the garlic, but man do I love it!

I am playing catch up, and read your stuffed lamb, skid and artichoke...I am coming over...if I get started driving now I might be there by the weekend, so whats for dinner?

Cynthia said...

This is too good!

Ellie said...

Love the additional herbs to go with the 40 cloves of garlic!!

pigpigscorner said...

Chef E: A garlic peeler sounds useful esp for this! Pealing 40 cloves of garlic is a pain!

aha maybe roast chicken with 100 cloves of garlic =P

Deeba @Passionate About Baking said...

YUM YUM YUM...made it this weekend where I married it to Chicken la Mattone. Cooked it under a brick, so my garlic didnt get beautifully brown like yours...but it was over in minutes! Thank you!

pigpigscorner said...

Under a brick?? I've never tried that! The flavours must be wonderful and really crispy skin?

Sylvia said...

This looks fantastic! My family and I are garlic eaters (sometimes we just roast garlic and have it for dinner!) and they would really enjoy this. Great idea, thanks for the recipe. SO EASY!
-Sylvia
Padron Cigars

Anonymous said...

Hi, I'm an amateur cook and no confidence in butterflying a chicken. How should I do it if I want to roast it whole? Piixie

pigpigscorner said...

Hi Piixie,

you basically stuff the lemon, garlic and rosemary into the cavity of the chicken and roast it for a longer period of time. the detailed instructions can be found here:
http://wanderingchopsticks.blogspot.com/2009/05/baked-chicken-40-cloves-garlic-lemon.html

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