Chicken with 40 Cloves of Garlic and Potatoes Recipe

This classic chicken with 40 Cloves of Garlic and Potatoes is a delicious dish made of roasted chicken, garlic, thyme, tarragon, white wine, plus the addition of potatoes. It is super satisfying and easy enough to make once a week.

First of all, after years of making chicken dishes every week for my family, I consider myself proficient and well-seasoned (pun totally intended) in all things chicken, particularly easy chicken recipes. So I can say with a certain degree of confidence that this dish is a real winner. Winner, winner, chicken dinner! (I’m sorry I can’t help myself.) I’ve made it a personal goal to master each and every classic chicken dish, as well as create a few of my own along the way.

Chicken with 40 Cloves of Garlic had been on my chicken to-do list for a while when I finally made it a few years ago. After fiddling with a few recipes (see recipe notes), I settled on my adaptation, and am happy to say that this dish is truly a keeper. With simple ingredients, and very little preparation, no wonder it has remained a favorite classic throughout the years. If you’ve never made chicken with 40 Cloves of Garlic, try this recipe soon, and I think you’ll agree.

How does chicken with 40 cloves of garlic taste? 

Now, I know there are those that don’t care for garlic. Garlic is too strong, they say. However, you will find the garlic in this recipe mellows and becomes even slightly sweet from the roasting. Garlic always pairs so nicely with chicken, and with the addition of potatoes, this is an easy one-pan meal you will find so satisfying. 

Step by step instructions

1. Add olive oil to a Dutch oven or heavy-bottomed oven-safe pan with a lid over medium-high heat. Heat the pan over medium heat and add the seasoned chicken. Cook on both sides for 5-6 minutes, and set the chicken aside. 
2. Lower the heat to medium and in the same pan, add the garlic cloves, tarragon, and thyme. Cook for 3-5 minutes or until the garlic is slightly brown, stirring occasionally. 
3. Add wine to the garlic and cook for additional 2 minutes. Using a fork, slightly mash some of the garlic cloves. Then add the chicken stock and bring it to a simmer.
4. Continue and add the potatoes along with the cooked chicken into a single layer. 
5. Cover the pan with a lid and bake at 350 degrees F for 1 1/2 hours. 

Serving suggestions 

This Chicken with 40 Cloves of Garlic is a complete dish on its own. With the combination of chicken thighs and potatoes, there’s everything you’ll need in one pot. This recipe is great served on its own, but it also goes great with a light and refreshing tossed green salad, or a side dish such as Cucumber Tomato and Quinoa or a simple Onion and Cucumber Salad. And maybe some crusty bread to soak up all of that saucy goodness, and you are all set.

Chicken with 40 Cloves of Garlic and Potatoes is a fabulous dish for serving a group. The recipe serves four people, but it can easily be doubled or tripled to accommodate a larger group. Also, a large roasting pan works nicely for doubling the recipe.

A few more delicious classic chicken recipes you will enjoy:

• Chicken Cacciatore Recipe
• Coq au Vin Recipe
• Chicken Marsala Recipe

Chicken with 40 Cloves of Garlic and Potatoes Recipe

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Chicken with 40 Cloves of Garlic and Potatoes Recipe

Yield: 6

Prep Time: 15 minutes

Cook Time: 1 hour 45 minutes

Total Time: 2 hours

Chicken with 40 Cloves of Garlic is a delicious dish of roasted chicken, garlic, thyme, tarragon, white wine, plus the addition of potatoes.

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Ingredients

• 4 tablespoons olive oil
• 3-4 pounds bone-in skin-on chicken pieces,* seasoned both sides with salt and pepper
• 40 peeled whole cloves of garlic
• 2 teaspoons dried tarragon
• 2 teaspoons dried thyme
• 1 cup dry white wine, divided
• 1 cup chicken stock
• 1 pound small red potatoes,** quartered
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 350-degrees F.
2. Heat large Dutch oven or heavy bottomed oven safe pan with lid over medium heat; add olive oil, when oil ripples, add seasoned chicken to pan; brown on both sides, starting with skin side down, about 5-6 minutes each side. Remove chicken to plate; set aside.
3. Lower heat to medium low. Add garlic cloves, tarragon and thyme to pan, cook stirring occasionally for 3 minutes, until garlic is slightly beginning to brown.
4. Add 1/2 cup wine to pan and cook for 2 minutes, stirring and scraping any brown bits from bottom of pan. Using the back of a fork slightly mash 1/4 of the garlic cloves.
5. Add chicken stock; bring to a simmer.
6. Add quartered potatoes, salt and pepper. Stir to coat potatoes.
7. Tuck browned chicken into pan in a single layer.
8. Cover and bake at 350-degrees F for 1 1/2 hours.
9. To create sauce, remove chicken and potatoes from pan. Heat pan over medium-low heat. Whisk in 1/2 cup dry white wine, cook at a low simmer for 3-4 minutes, scraping up brown bits from pan.

Notes

*I prefer to use all chicken thighs for this recipe. Thighs are relatively inexpensive, they don’t dry out as much when roasting, and I find they are more flavorful too.

** Potatoes are optional and may be omitted without changing any other ingredients.

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Originally published October 12, 2016.