A warning to all vampires: this 40 clove garlic chicken recipe is on the loose.
In all seriousness though, this is an elegant, great recipe. Especially since Mother’s Day is literally this weekend. And life hack, chicken is soooo inexpensive. You can buy a whole chicken for about 7 bucks.
Like Roasted Chicken?! Try this Recipe!
If you are thinking that roasting a whole chicken is intimidating, stop thinking it! It is a breeze. This particular way to prepare a chicken is called “butterfly chicken” or “butterflied chicken”. And it looks so pretty too.
So if you are entertaining your mom and family, butterfly chicken or butterflied chicken should be your next feat. And luckily for you, we are going to accomplish this together with my 40 clove garlic chicken.
But first, why would you butterfly chicken?
Well, for me I love the presentation. But it’s not just about presentation. With most of the skin exposed to direct heat you are going to end with a crispy result. We’ve all had the experience of flabby, soggy chicken and while you can just take the skin off, you lose a lot of flavor. There really is nothing better than biting into a crispy piece of chicken. Lastly, when you butterfly chicken, it cooks more evenly because it is lying flat. Say good by to overcooked breasts.
Okay, 40 Clove Garlic Chicken Time!
This dish has all the makings of a Sunday night meal. But honestly, because it is a one pan wonder, feel free to conquer it on a Wednesday night, No one will stop you.
By the time this bad boy has roasted, trust me when I say your whole house is going to be smelling like pure bliss. Just don’t expect to be giving kisses out like candy after dinner. I ended up serving my 40 clove garlic chicken with roasted veggies and red potatoes. It was a simple, but impactful. Because more times than not, food is better when it is simple- you know what I mean?
Anywho, hop to it! Your momma is gonna love it!
40 Clove Garlic Chicken
Ingredients
- 1 Whole Chicken, patted dry, giblets removed,
- 1/4 cup Ghee, melted
- 40 Cloves of Garlic (about 3-4 whole heads)
- Salt and pepper, to taste
- 4 Thyme Sprigs
- 3 Sprigs of Rosemary
- 2 tbsp Dried Oregano
Instructions
Allow chicken to sit at room temperature for about 20 minutes after you have patted dry and removed giblets
Place breast side down
Using sharp kitchen shears, remove spine from chicken
Flip chicken over and apply pressure, flattening the chicken
Preheat oven to 375 degrees
Peel garlic cloves, keep whole
Season Chicken with oregano, salt, and pepper liberally
Rub chicken with melted ghee
Place into casserole dish or sheet pan with edges
Place sprigs of thyme, rosemary, and peeled garlic in pan
Once oven is preheated cook for 45 minutes
Using spoon, spoon chicken juices and melted ghee over chicken to cover
Return to oven
Cook for additional 20 minutes
Using spoon, spoon chicken juices and melted ghee over chicken to cover
Return to oven
Cook for additional 25 minutes
Chicken should temp at 170 degrees, if not return to oven until it does
Allow to rest 5 minutes before cutting
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