Chicken with 20 Cloves of Garlic

Chicken with 20 Cloves of Garlic

41
Chef John 15226

"There's a famous recipe called Chicken with 40 Cloves of Garlic; this one is twice as good! We're going to cook chicken in a garlic marinade and a glaze. This is for garlic lovers only."

Ingredients 8 h 55 m {{adjustedServings}} servings 525 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 525 kcal
  • 26%
  • Fat:
  • 42.1 g
  • 65%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Pour olive oil into blender and add red wine vinegar, garlic, thyme, rosemary, oregano, and red pepper flakes. Blend until garlic marinade is smooth and creamy.
  2. Cut several deep slashes into the meat of each chicken piece using a sharp knife. Place chicken into a large bowl, pour marinade over chicken, and stir to get marinade into the cuts and all over the chicken. Cover bowl with plastic wrap and refrigerate overnight.
  3. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Lightly grease the foil with 1 teaspoon olive oil.
  4. Arrange chicken pieces onto the prepared baking sheet and season both sides of chicken with salt and black pepper.
  5. Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest piece of chicken reads 160 degrees F (70 degrees C), 40 to 45 minutes. Top with chopped italian parsley.
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Reviews 41

  1. 52 Ratings

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nina
11/21/2013

Tender and moist and just falling off the bone garlic heaven!!! To the person who knocked off points because of the fat- you knew how much fat was in it before you made it! Go look up a diet meal if you are watching your figure.

JIM F.
11/20/2013

OMG John! This was Garlic Heaven! We really go through garlic in this house with almost anything we cook; you just made us go through garlic a whole lot faster. We used chicken breasts and followed the recipe exactly. The result was a very moist and savory dish we will make again and again. Thanks Chef John; let the good food times continue to roll! PS.. Fresh Italian Parsley does work to counter that garlic but, if everyone is eating the same dish, who needs it!

Malcolm Reding
11/20/2013

I have made this recipe for almost 20 years and I just insert the garlic cloves into the chicken pieces. Then I brown and braise the chicken with a sauce covered in the oven. When the dish is finished I use a stick blender to create the garlic sauce, It is much easier. I usually put pearl onions and baby carrots in the pan while the chicken is braising.