Chicken with 40 Cloves of Garlic

garlic chicken
Mark Boughton Photography / Styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 120 mins

Don’t be scared of this dish—when garlic cooks, it softens and mellows and is perfect for spreading on French bread. This recipe is a take on James Beard’s classic dish. We’ve added cherry tomatoes and substituted basil and mint for the traditional tarragon. Serve with butternut squash or sweet potatoes.


2 1/2cups sliced leeks or onion
1/4cup chopped fresh basil
1/4cup chopped mint
4-- chicken leg quarters
1cup dry white wine
1 1/2teaspoons salt
1/4teaspoon pepper
40-- unpeeled garlic cloves (about 4 heads)
25-- whole cherry tomatoes
-- Sprigs of basil
-- French bread (optional)


  1. Preheat oven to 375F.
  2. Combine leeks, basil and mint in a 4-quart casserole. Arrange chicken over leek mixture. Drizzle with wine; sprinkle with salt, pepper and garlic. Cover casserole with aluminum foil and casserole lid. Bake 1 hour. Add cherry tomatoes and bake 1 hour longer. Garnish with basil sprigs and serve with French bread.

Nutritional Info *per serving

  • Calories 280
  • Glycemic Load 0
  • Fat 11g
  • Saturated Fat 3g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 4g
  • Cholesterol 70mg
  • Sodium 660mg
  • Potassium 570mg
  • Carbohydrate 17g
  • Fiber 3g
  • Sugars 5g
  • Protein 23g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 35%
  • Calcium 8%
  • Iron 15%