Sunday, May 17, 2009

Baked Chicken with 40 Cloves of Garlic, Lemon, and Rosemary

Baked Chicken with 40 Cloves of Garlic 2

As I said, I made Braised Chicken with 40 Cloves of Garlic but I highly doubted it could compete with my usual baked chicken recipe but with 40 cloves of garlic, lemon, and rosemary. And in fact, it didn't. For what it's worth, this version of my baked chicken recipes is lil' sis's favorite.

Now, I'm not going to promise that men will adore you or propose to you if you make this dish. But, I will promise that if you love garlic and lemon and chicken as much as I do, then this will be delicious. I mean, just look at the crispy skin and moist interior. No fancy plating needed, this recipe speaks for itself.

Baked Chicken with 40 Cloves of Garlic 1

Baked Chicken with 40 Cloves of Garlic, Lemon, and Rosemary
Adapted from my recipe for Baked Chicken with Salt, Pepper, and Lemon

For about a 3-lb chicken, you'll need:
1 tsp salt per lb of chicken
40 cloves garlic, peeled
As many sprigs of rosemary as you'd like
Freshly ground black pepper
A few drizzles of olive oil
Juice of 2 lemons, and 1 lemon for stuffing

Rub salt all over outside and inside of chicken. Set aside at room temperature for about an hour.

Now work on peeling the 40 cloves of garlic. For ease in peeling, smash them with the flattened side of a knife to loosen the skin.

Braised Chicken with 40 Cloves of Garlic 2

Preheat oven to 425 degrees.

Drizzle olive oil into an oven-safe pan. Then drain chicken of any excess juices. Rub olive oil all over the outside skin. Pour juice of 2 lemons all over outside and inside of chicken. Prick a third lemon with a fork and stuff that into the cavity of the bird. Stuff as much garlic and rosemary inside the cavity as will fit. Then place chicken breast side down. Add rest of garlic and rosemary into the pan. Sprinkle freshly ground black pepper over the chicken.

Bake for about half an hour or until chicken is golden. Take chicken out, turn heat down to 325 degrees. Flip the chicken so it's now breast side-up, and sprinkle more freshly ground black pepper. Bake for one hour.

Take chicken out and let rest at room temperature for about 15 minutes to let the juices redistribute. Slice and serve.

This chicken was excellent with flatbread and a generous dollop of Homemade Hummus.

P.S. Garlic turns green from the lemon juice. Just pick those out and discard them. Don't worry, they're still safe to eat if you want to, they're just not very appetizing in color.


My other baked and roast chicken recipes you might like:
Baked Chicken with Citrus Marinade
Baked Chicken with Salt, Pepper, and Lemon
Cuban Lemon Garlic Roast Chicken
Fessenjan (Persian Walnut Pomegranate Cornish Game Hen) with Dill Rice
Ga Ro Ti (Vietnamese Roasted Chicken)
Ga Ro Ti Xa (Vietnamese Roasted Lemongrass Chicken)
Peruvian Roast Chicken

1 year ago today, the lone peony that grew in my garden.
2 years ago today, roll your own nem nuong cuon (Vietnamese grilled pork patty rice paper rolls) at Nem Nuong Ninh Hoa Vietnamese Restaurant - Rosemead.


  1. I was meaning to tell you that I started dry brining my chicken after reading about your baked chicken a while back. Will never go back to just plain baked chicken.

  2. I have seen this in book, till now didn't had the nerve to make them.
    The chicken looks so so yumm.

  3. That looks sooooooooo tasty!!! I love a good baked/roast chicken, especially with lots of garlic ^_^.

    I bet that was a pain to peel those garlic cloves. My mother use to my make me peel them whole when I was 10 yrs old for her Vietnamese roast pork recipe. It was a pain but always well worth it in the end...yum!!

  4. Hi W.C.
    This recipe totally looks delicious. You kidding? If I can make that crispy skin and moist meat like whats in your picture, my hubbie would propose to me all over again...haha. We have a bush of rosemary in our backyard, other ingredients aren't hard to find, and the easily contented hubbie loves chicken, so this recipe is definitely on my list to try. Thanks. (now I just have to figure out an oven - mine is malfunctioning)

  5. Few things in this world are as beautiful as a perfectly roasted chicken. Yours is no exception. It looks fabulously delicious!

  6. what's not to love about a perfectly roasted chicken? there was an article about roasted chicken in the paper a few days ago (SD union trib) and they talked about the merits of brining the chicken first to produce a juicy bird. other chefs mentioned dry brining as opposed to letting it soak. i haven't tried either method, but plan to soon. a whole roasted chicken will go a long way in our household, since it's just us three. my husband will eat antyhing with garlic in it, so this recipe is a surefire winner.

  7. 40 cloves... sure nice! The strong, garlicky taste goes really hand in hand with chicken. I usually use about 2 bulbs of garlic, how many cloves is that ... hmmm

  8. oh boy, that's alot of garlic but I suppose it is good for the heart =) but hey, i think that's perfect with some mash potato or root roast veges!

  9. Darlene,
    I always dry brine my baked chicken now. Can't beat the flavor and moistness.

    Happy Cook,
    It's so easy. You should definitely try it.

    It's pretty quick work if you press the garlic with the side of your knife. I don't know why so many people complain about it. The peeling is easy, it's the mincing that takes so much work!

    My College Kitchen,
    Haha. You're married so you don't have to resort to baked chicken to snag a hubby. ;)

    Thanks! I think roast chicken is one of the greatest dishes. Perfect for family dinners.

    Canine Cologne,
    I used to brine my turkey and after discovering dry brining, it's so much easier and more flavorful, I've never gone back.

    Two bulbs is still a lot of garlic too!

    I love adding cubed potatoes in the pan to roast and soak up the flavors too.

  10. I've often made a chicken with 40 cloves (or more) of garlic dish and rarely peel the entire clove. I also roast garlic heaps with roast veges. All I ever do is rub cloves of garlic in my hands, getting rid of most of the skin but otherwise still leaving them in their papery skin. When eating, I squish out the softened garlic. hmmmm.

    Like Doris, my Um used to make me peel cloves and cloves of garlic (she likes to make preserved/pickled raw garlic) and to mince mountains and mountains of garlic. All good training!

  11. f-f-f-f-f-f-f-forty????!!!!! wow! must be very garlicky delicious!

  12. Too funny, all this talk of hubby-snagging :)

  13. Oanh,
    I've baked garlic and they just slip right of their skins. Bake them long enough and they become soft and spreadable on bread. My training was plucking and washing herbs. We had an herb platter with every meal it seemed like.

    Weird number right? Why not 50? Perhaps I shall make 50 cloves of garlic chicken!

    Haha. Well, don't make this thinking that it'll literally happen, but who knows? ;)

  14. Made this chicken over the weekend and LOVED it. Over the past few months I have been trying recipe after recipe in an effort to get my Hubby to like roasted chicken. And in the same way that he hated pork chops until he had Com Suon Nuong, this chicken was a game changer! Loved the moist, garlicky flavour of this chicken, which was just as good days later in a sandwich as it was out of the oven. The lemons I used were a tad juicy so I think next time I would put less lemon or more garlic(!!) to get even more of that flavour. The timing on the chicken was perfect - no need for a meat thermometer, which was great, because despite specific instructions, I always end up putting it in the wrong spot. This will now be my go-to chicken recipe. Yum!

  15. Linda,
    How could anyone not like roast chicken? I looove roast chicken. But yeah, sometimes, you just have to get the right recipe. Like mine! :P


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