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    Chicken With 40 Cloves of Garlic

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    Chicken With 40 Cloves of Garlic

    This recipe is an adaptation of a well-known Provençal dish. Not only is it incredibly simple to make – and don't worry, the garlic mellows once it's cooked – but it's also a good way of helping to ward off bugs. Garlic has been shown to have a powerful antiviral effect and some evidence suggests that eating garlic regularly (two or three cloves a day) will help to reduce the risk of viral infections, including colds and flu. The red peppers in this dish will boost your vitamin C levels and if you're suffering from a blocked nose, try adding a generous pinch of dried chilli flakes to this dish – chilli can help relieve congestion. If you want to reduce the dish's fat content you can use skinned chicken and halve the amount of oil.

    • Preparation time: 5 minutes
    • Cooking time: 75 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 4


    • 8 Chicken joints (thighs, drumsticks or breasts)
    • 2 red onions, sliced into wedges
    • 2 red peppers, deseeded and sliced
    • 2 bulbs of garlic, unpeeled and divided into individual cloves
    • 1 lemon, cut into wedges
    • 3 sprigs fresh thyme, leaves only
    • 4 tbsp olive oil
    • 150ml dry white wine


    1. Preheat the oven to 190°C, gas mark 5. Place the chicken pieces in a large roasting dish. Scatter over the onions, peppers, garlic, lemon wedges and thyme. Drizzle over half the oil, sprinkle over a little sea salt and freshly ground black pepper, cover with foil and cook in the oven for 30 minutes until the garlic is starting to soften.
    2. Remove the foil and cook for another 30 minutes or until the chicken is cooked through and the skin is beginning to turn golden. Pour the wine into the pan, trying not to wet the skin of the chicken (this will prevent it from crisping).
    3. Drizzle the chicken with the remaining oil and return to the oven for 15 minutes so the wine can mingle with the pan juices and the chicken becomes golden and crisp. Serve the chicken with the juices spooned over the top.

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