Pot-roasted chicken with 40 cloves of garlic
Savor the rich flavors of this pot-roasted chicken recipe with 40 cloves of garlic, fresh thyme, and lemon. Slow-cooked in white wine and chicken gravy, this dish promises tender, juicy chicken that's perfect for any dinner table. Elevate your home-cooking with this aromatic delight!
- 23 Mar 2025
- Cook time 120 min
- Prep time 10 min
- 6 Servings
- 8 Ingredients
Pot-roasted chicken with 40 cloves of garlic is a classic, flavorful dish that combines the rich taste of chicken with the aromatic and slightly sweet flavor of roasted garlic. This recipe is perfect for a family dinner or a gathering with friends, offering a comforting and savory meal that is sure to impress.
Ingredients:
Instructions:
- Peel the garlic cloves.
- Slice the lemon in half.
- Place half of the garlic cloves, the lemon halves, fresh thyme, and bay leaves inside the chicken cavity.
- Heat the remaining olive oil in a large oven-safe pot or Dutch oven over medium heat.
- Sear the chicken in the pot, browning it on all sides. This should take about 5-7 minutes per side.
7. Adding Aromatics:
- Add the remaining garlic cloves around the chicken in the pot.
- Pour in the white wine and chicken gravy, allowing the liquid to come to a simmer.
- Cover the pot with a lid or aluminum foil.
- Place the pot in the preheated oven and roast for about 1.5 to 2 hours, or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear when the thigh is pierced.
- Remove the chicken from the oven. Let it rest in the pot for about 10-15 minutes.
- Transfer the chicken to a serving platter.
- You can either serve the garlic cloves whole as a side or mash them into the juices to create a rich, flavorful sauce to drizzle over the chicken.
- Garnish with additional fresh thyme if desired.
- Carve the chicken and serve with the garlic and sauce alongside your favorite sides.
Tips:
- Ensure the chicken is properly cleaned and patted dry before seasoning and roasting. This helps achieve a crispy, golden skin.
- If you prefer a stronger garlic flavor, you can increase the number of garlic cloves used.
- For an extra layer of flavor, marinate the chicken in olive oil, lemon juice, and thyme for a few hours or overnight before cooking.
- Use a covered pot or a Dutch oven to keep the chicken moist and to allow the flavors to meld together beautifully.
- Allow the cooked chicken to rest for about 10 minutes before carving. This helps the juices to redistribute, ensuring a moist and flavorful result.
This pot-roasted chicken with 40 cloves of garlic is a delightful dish that showcases the wonderful combination of tender chicken and rich, roasted garlic. Serve it with your favorite side dishes, such as mashed potatoes or steamed vegetables, for a complete and satisfying meal. Enjoy the robust flavors and the compliments from your guests!
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 740kcal | 37% |
| Protein | |
| Protein 60g | 40% |
| Carbohydrates | |
| Carbohydrates 4.72g | 1% |
| Fiber 0.91g | 2% |
| Sugar 0.93g | 1% |
| Fat | |
| Fat 60g | 73% |
| Saturated 16g | 51% |
| Cholesterol 200mg | - |
| Vitamins | |
| Vitamin A 240ug | 26% |
| Choline 150mg | 26% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.47mg | 36% |
| Vitamin B3 16mg | 96% |
| Vitamin B6 0.67mg | 39% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.61ug | 25% |
| Vitamin C 10mg | 11% |
| Vitamin E 0.67mg | 4% |
| Vitamin K 11ug | 10% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.19mg | 21% |
| Iron, Fe 3.47mg | 32% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 370mg | 29% |
| Potassium, K 560mg | 16% |
| Selenium, Se 50ug | 93% |
| Sodium, Na 330mg | 22% |
| Zinc, Zn 5mg | 47% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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