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Chicken with 
40 Cloves of Garlic

Cooking a dish with this many cloves of garlic may seem intimidating. But, trust me. Once you try the finished dish with the crisp skin of the chicken and the almost creamy savory goodness of slow roasted garlic, this recipe will be on almost permanent rotation in your kitchen.

Chicken with 40 Cloves of Garlic by Simon Majumdar

Chicken with 40 Cloves of Garlic Recipe

(Serves About 4)



  • 8 Chicken Thighs (Skin On, Bone In)

  • 40 Cloves Garlic (Peeled, but left whole)

  • 1 White Onion (Sliced Thinly)

  • ¼ Cup Italian Parsley (Finely Chopped)

  • 1/8 Cup Fresh Thyme Leaves (Chopped)

  • 1 Small Glass Cognac (Optional)

  • 1 Glass White Wine (Optional)

  • Olive Oil for Cooking (Does not have to be Extra Virgin Olive Oil)

  • ¼ Stick Butter

  • Kosher Salt

  • Ground Black Pepper

  • Juice of ½ Lemon


  1. Season the chicken on all surfaces with a little salt and pepper.

  2. Rub a small amount of olive oil onto the skin of the chicken thighs.

  3. Warm a large wide pan or cast iron skillet to a medium heat. Place the chicken in the pan skin side down and sear until the skin becomes golden.

  4. Turn over and seat on the flesh side of the chicken thighs and then remove from the pan and reserve.

  5. In the same pan, add 3 tablespoons of olive oil and the butter. Cook until the butter is melting and begins to foam.

  6. Add the onions.

  7. Season the onions with salt and pepper.

  8. Cook until the onions are soft and golden.

  9. Add the 40 cloves of garlic and toss through with the onions.

  10. Cook for 3-4 minutes, stirring occasionally.

  11. Add the thyme and combine.

  12. Add the cognac and combine.

  13. Add the chicken (skin side up) back into the pan on top of the layer of garlic/onions etc.

  14. Pour the wine (or stock if you don’t want to use wine) around the chicken.

  15. Place the pan in the oven at 350 degrees Fahrenheit and cook for between 35-40 minutes (or until your chicken reaches 165 degrees Fahrenheit internal temperature).

  16. Remove from the oven.

  17. Check for seasoning. Add more salt if needed to your taste.

  18. Sprinkle with the juice of ½ lemon.

  19. Sprinkle with fresh parsley before serving.

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