This easy weeknight chicken recipe is made in just one pan with 40 cloves of garlic and a whole lot of flavor.
Don’t let the 40 cloves of garlic intimidate you. Once you roast garlic, the garlic actually takes on a more buttery and mild flavor compared to raw garlic. And if you’re worried about dreaded garlic breath, don’t be. Roasting garlic helps with that, and we have these awesome tips for how to get rid of garlic breath.
Still intimidated knowing you have to peel 40 cloves of garlic? Check out our tips for how to peel garlic or save some time and buy pre-peeled garlic. If you’re looking for another shortcut to this delicious dish, make sure you give our Slow Cooker 40 Cloves of Garlic Chicken a try.
The flavor in this dish are absolutely incredible. When you first read “40 cloves of garlic” I bet you thought it was pungent overkill, but I’m here to tell you it’s perfection. When the garlic cooks with the chicken thighs, it creates a smooth, earthy flavor and moist chicken. Not to mention the aroma in the house will make you want to dive in immediately.
I love to have some bread on hand when making 40 Clove Garlic Chicken so you can spread any remaining garlic cloves onto the bread and dip in the olive oil mixture left in the cast iron pan or make the world’s easiest and Best Garlic Toast. It’s such a treat.Print
- 8 boneless, skinless chicken thighs
- 3 Tbsp. olive oil, divided
- 2 Tbsp. unsalted butter
- 40 cloves of garlic, peeled
- ¾ cup low sodium chicken stock
- ⅓ cup white wine
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Preheat oven to 350°F. Season the chicken generously with salt and pepper.
- In an oven-safe sauté pan over medium heat, heat 2 tablespoons of the olive oil and the butter together. Once the oil is hot, add the chicken and cook until brown underneath, about 4-5 minutes. Flip and brown on the other side. Transfer chicken to a plate and set aside.
- Add the remaining tablespoon of oil and the garlic cloves to the same pan and cook stirring occasionally until slightly softened, 3-4 minutes.
- Add the garlic cloves to the plate with the chicken.
- Add the wine and broth to the pan you browned the chicken in and let the liquid simmer for 2 minutes. While it simmers, use a wooden spoon to scrape up any bits stuck to the pan.
- Add the chicken and garlic back to the pan. Top chicken with fresh thyme and rosemary sprigs (break up sprigs if needed to get some on each piece of chicken).
- Bake until chicken is cooked through to 165F as read on an instant read thermometer, about 30 minutes.
- Transfer chicken and garlic to a serving plate. Stir the juices in the pan and taste them. Add salt and pepper if desired. If the juices taste good, pour them over the chicken and garlic before serving, or put them in a gravy boat to serve alongside.
- Serve chicken with roasted garlic cloves on the side.