Chicken with 40 Garlic Cloves

Peter Cassidy
  • Yield: 4 to 6 servings


2 celery stalks, chopped
1 large organic chicken
2 large sprigs of rosemary
2 large sprigs of thyme
3-4 large garlic bulbs
2 olive oil
Salt and freshly ground black pepper
2 bay leaves
1 large carrot, diced
1 small onion, cut into wedges
2 large glasses of Marsala


  1. Preheat the oven to 200°C/fan 180°C/gas mark 6.
  2. Place the chopped celery, 1 sprig of each herb and a handful of unpeeled garlic cloves into the chicken cavity.
  3. Place half the remaining cloves in a lidded casserole, put the chicken on top, brush with olive oil and season well. Arrange the bay leaves, carrot, onion and remaining herbs and garlic cloves around the chicken.
  4. Drizzle with olive oil then pour over the Marsala. Cover and roast for at least 1 hour 20 minutes, or until the chicken is tender and the juices run clear when the flesh is pierced with a skewer.
  5. Either serve with toasted bread, spread with the soft flesh of the garlic cloves, or whisk the garlic flesh with the juices from the bottom of the casserole to make a creamy sauce.

Recipe reprinted with permission from The Goodness of Garlic: 40 Amazing Immune-Boosting Recipes © 2016 by Natasha Edwards, Kyle Books