Pot-Roast Chicken Recipe with 40 Cloves of Garlic

This is a pot-roast chicken recipe for garlic lovers. The chicken itself cooks beautifully and has a very mild flavour, but the the ideas is to serve the copious amount of garlic with croutes (toast made from a French baguette). Squeeze the soft flesh from the roasted garlic and spread it on the croutes. It is absolutely yummy, but do beware it is a very effective people repellent!

You need a casserole, with a tight fitting lid, large enough to hold the whole chicken. It is also easier if the casserole can be used on the hob and in the oven.

Preparation Time: 15 min
Cooking time: 1¾ hours
No. of servings: 4-6
Preheat the oven to 190°C (375° F, Gas mark 5)


  • 1 large roasting chicken weighing 1.5 - 2kg (3½ to 4 pounds)
  • 40 garlic cloves (about 2 big heads)
  • 1 large bouquet garni
  • ¼ cup virgin olive oil
  • salt and freshly ground black pepper
  • ¼ cup flour
  • toasted croutes


  1. Season the chicken inside and out with the salt and pepper.
  2. Put the bouquet garni in the body cavity.
  3. Truss the chicken (optional).
  4. Heat the oil in the casserole and brown the chicken on all sides.
  5. Remove the chicken.
  6. Place the garlic cloves in the bottom of the casserole.
  7. Set the chicken on top of the garlic cloves.
  8. Cover with the lid.
  9. Mix the flour to a paste with a little water and seal the lid with the paste.
  10. Bake in the oven for 1¾ hours without opening the oven.
  11. Serve straight from the casserole.

Original Recipe from Jeni Wright's “Creative Chicken”

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