About

Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 2h00

Serves: 4

This dish is pot licking delicious!
For years, I've read recipes about roasting all kinds of fowl with forty coves of garlic. Knowing that garlic mellows as it roasts didn't convince me that forty cloves would be pleasant to eat. It sounded more like a tonic to ward off vampires!

Obviously from the title of my post, you know that curiosity killed this cat. Logic dictates that there can't be the plethora of recipes out there for a nasty tasting dish. Logic was bang on.

Posted by michelle.hooton.102 from St John, New Brunswick, Canada • Published 22nd April 2015 • See michelle.hooton.102's 7 projects »

Print • Embed

Summer O. favorited 40 Clove Chicken With Tomatoe, Oregano And Lemon 19 May 05:33
Lorrie B. added 40 Clove Chicken With Tomatoe, Oregano And Lemon to food 08 May 17:37
judithchen added 40 Clove Chicken With Tomatoe, Oregano And Lemon to recipes 22 Apr 11:43
judithchen favorited 40 Clove Chicken With Tomatoe, Oregano And Lemon 22 Apr 11:43
michelle.hooton.102 published her project 40 Clove Chicken With Tomatoe, Oregano And Lemon 22 Apr 06:00

Step 1
Preheat oven 425*F
Step 2
Drizzle half of the olive oil over the bottom of a large roasting pan.
Sprinkle with 30 cloves of garlic, the tomato pieces and half of the oregano.
Step 3
Place 10 cloves of garlic, the remaining oregano and the lemon in the chicken’s cavity.
Lay the prepared chicken on top of the tomatoes and garlic.
Step 4
Pour the white wine and remaining olive oil over the chicken then season with sea salt and freshly ground pepper.
Cover roasting pan then place on the bottom rack in your oven.
Step 5
Bake 1 ½ hours or until chicken is golden and its juice runs clear when the thigh is pricked with a fork.
Remove from oven and allow to rest for 10 minutes before carving.