Chicken With Forty Cloves of Garlic (Clay-Pot) Recipe
A classic one-pot dish, this clay-pot chicken recipe features tender chicken and vegetables alongside 40 cloves of mellow, nutty garlic.
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Instructions
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Soak a 3.25-liter clay cooker for 30 minutes, then drain and line the bottom and sides with parchment paper.
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In a large bag, combine olive oil, rosemary, thyme, sage, and lemon juice. Add garlic, carrots, potatoes, and pearl onions, tossing to coat. Place vegetables around the outer edge of the clay cooker, reserving the marinade.
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Coat the chicken with the reserved marinade and place it breast-side up in the center of the cooker. Season chicken and vegetables with salt, then cover.
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Place the covered clay cooker in a cold oven. Set the oven to 475 F (250 C) and bake for 1 hour 15 minutes, or until the chicken is tender and its juices run clear. Uncover and bake for another 5 to 10 minutes until the chicken is crisp and browned.
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Carve the chicken, drizzle with pot gravy, and serve with the whole garlic cloves, vegetables, and French bread.