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 so very satisfying and easy enough to make every week if you’re so inclined.

As far as delicious, yet easy chicken dishes go, I’m a big fan. My current goal is 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 has been on my chicken to-do list for a while. After fiddling with a few recipes (see recipe notes) I settled on my own adaptation, and am happy to say that this dish is truly a keeper. No wonder it’s remained a favorite classic throughout the years. Simple ingredients, plus very little preparation time with astounding results. If you’ve never made Chicken with 40 Cloves of Garlic, try this recipe soon and I think you’ll agree.

Now I know there are those that don’t care for garlic. Garlic is too strong, they say. Happily 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. Serve with a nice green tossed 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 below makes enough for four people, but it can easily be doubled, or tripled to accommodate a larger group. A large roasting pan works nicely for doubling the recipe.

A few more delicious classic chicken recipes you will enjoy:

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

Print Recipe

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.

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

Directions:

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.

*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.

Recipe was adapted from and inspired by Saveur and Willams Sonoma.