This 40 clove of garlic chicken is a delicious meal especially served with potatoes. Don’t let the 40 cloves of garlic scare you this is a yummy meal the whole family with love, cooked together with one pot and one baking pan.
Hello all! I’m just popping in with a healthy dinner recipe for you all today. This 40 clove of garlic chicken is so delicious I just had to share it with you. Please, do not let the fact that there are 40 cloves of garlic in it scare you! I swear, they spend enough time in the oven that the flavor mellows out, the cloves get soft and delicious. Plus, covered in a delicious gravy, they are so good!
This meal may seem like it takes a long time but I love that most of the time spent is baking the oven so I can clean up the kitchen, help kids with homework, etc. I put a small trick you can use to get this dish on the table a little faster in the notes if you’re interested, but if you’re like me, I don’t mind starting this a little early and just letting it bake.
I find that the fussiest part of this is searing the chicken thighs in a pan, but you’ll have to trust me, it tastes much better that way. I once tried just laying the thighs on top of the potatoes to cook completely in the oven and they did not brown up nicely, so I highly recommend searing them.
I add the oil and butter in a stainless steel pan and heat it up before adding the chicken thighs. When I do put the chicken in the pan I use a fine mesh splatter guard over the top to prevent the oil and butter from splattering all over, otherwise, it makes quite a mess.
If you try to flip the thighs over too soon they will be quite stuck to the pan, but if you let them get nice and brown they should release a bit easier. And don’t worry, if you use a hot enough pan they only take a few minutes per side. They won’t be cooked in the middle, but they finish cooking in the oven.
Tell me, are you garlic lover? We love garlic in our house, even the kids love it. I usually serve this dish next to some kind of green vegetable, or even a Caesar salad which has even more garlic in it. But if I’m being completely honest, once the garlic has roasted for so long in this dish it doesn’t have any bite left, it’s very inoffensive. If you like roasted garlic, you’ll love this dish 🙂
40 Clove of Garlic Chicken with Potatoes
- 1 tablespoon butter
- 1 tablespoon oil
- 1 kg boneless skinless chicken thighs(about 2.2 lbs)
- 1 kg red skinned or yukon gold potatoes peeled if desired
- 40 cloves of garlic (approx. 3 heads)
- 1 cup white cooking wine
- 2 cups chicken broth
- 1 teaspoon dry thyme
- 2 tablespoons cornstarch
- 2 tablespoons powdered poultry gravy mix
- Salt and pepper
- Preheat oven to 400 degrees.
- In a large pot heat the butter and oil till very hot. In batches, add the chicken thighs and cook till brown, then flip and cook till brown on the other side, then remove to a plate while cooking the next batches. The chicken will not be cooked in the center.
- When done, add the garlic cloves to the pan and cook for just a minute or two before adding the white wine to deglaze the pan. Whisk and scrape the bottom of the pan to remove all the delicious brown pieces. Then add the broth and bring to a boil. Taste the gravy and add salt and pepper to taste
- Add the potatoes and bring to a boil, then pour into a 9x13 pan. Top with the chicken thighs and place in the preheated oven. Bake for 50 minutes - 1 hour, flipping the chicken thighs when they get brown on top, roughly 30-40 minutes through baking.
- 5 minutes before baking is done, stir together the cornstarch and gravy mix with a little water. Pour over the gravy and stir in, then return to the oven to thicken. Once the potatoes are soft, chicken is browned on both sides and gravy is thickened, you're ready to serve!