Forty Clove Garlic Chicken

Indulge in the rich, savory comfort of Forty Clove Garlic Chicken, a classic one-pot wonder that features tender, juicy chicken thighs infused with the irresistible aroma of garlic, herbs, and citrus. This crowd-pleasing dish highlights the velvety sweetness of 40 caramelized garlic cloves, balanced by the brightness of fresh lemon juice and zest, and enhanced by fragrant thyme and rosemary. The pan-seared chicken stays perfectly crispy, even as it simmers in a luscious sauce made with dry white wine and chicken stock. With just 20 minutes of prep and a simple oven-bake finish, this recipe is perfect for both weeknight dinners and special occasions. Serve it alongside crusty bread to soak up every drop of the flavorful sauce—pure comfort food heaven! Keywords: garlic, chicken thighs, one-pot dinner, roasted garlic chicken, easy chicken recipe, comforting meals.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 bone-in, skin-on chicken thighs
• 40 garlic cloves (peeled)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 cup chicken stock
• 0.5 cup dry white wine
• 6 thyme sprigs
• 3 rosemary sprigs
• 2 bay leaves
• 1 lemon (zested and juiced)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon all-purpose flour
• 1 loaf crusty bread (for serving, optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken thighs generously with salt and pepper on all sides.

Step 3

In a large oven-safe skillet or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.

Step 4

Add the chicken thighs skin-side down and sear for 4-5 minutes until golden and crispy. Flip and sear the other side for 2-3 minutes. Remove the chicken and set aside.

Step 5

Reduce the heat to medium and add the remaining olive oil and butter to the skillet. Add the peeled garlic cloves and sauté for 2-3 minutes until they start to caramelize but do not burn.

Step 6

Sprinkle the flour over the garlic and stir to create a light roux. Cook for 1 minute.

Step 7

Deglaze the skillet by pouring in the white wine. Scrape the bottom of the pan to release any stuck bits of flavor. Simmer for 2 minutes.

Step 8

Add the chicken stock, thyme sprigs, rosemary, bay leaves, lemon juice, and lemon zest. Stir to combine and bring the mixture to a simmer.

Step 9

Nestle the seared chicken thighs back into the skillet, skin-side up. Ensure the liquid does not cover the skin to keep it crispy.

Step 10

Cover the skillet with a lid or tightly with foil and transfer to the preheated oven. Bake for 40 minutes.

Step 11

Remove the cover and bake for an additional 10-15 minutes to allow the chicken skin to crisp up further.

Step 12

Remove from the oven and discard the herb sprigs and bay leaves. Let the dish rest for 5 minutes before serving.

Step 13

Serve the chicken hot with the roasted garlic and sauce. Pair it with crusty bread to soak up the flavorful juices, if desired.

Nutrition Facts

Serving size	1728.8 grams (1728.8g)

Amount per serving	% Daily Value*
Calories	3312

Total Fat 173.50g	222%
Saturated Fat 51.30g	257%
Polyunsaturated Fat 2.70g
Cholesterol 569mg	190%
Sodium 3347mg	146%
Total Carbohydrate 256.00g	93%
Dietary Fiber 14.90g	53%
Total Sugars 11.80g
Protein 166.10g	332%

Vitamin D 0IU	0%
Calcium 511mg	39%
Iron 22mg	122%
Potassium 2428mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.0%

Protein: 20.4%

Carbs: 31.5%