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Roast chicken with 40 cloves of garlic


  • Preheat oven to 230°C fan forced (250°C normal).
  • Put the chicken in an oven tray and scatter the garlic around. Squeeze the juice of ½ lemon over the chicken and then insert the lemon into the chicken cavity, together with a few thyme and rosemary sprigs.
  • Generously brush the chicken with butter, sprinkle with a decent amount of seasonings and pour about 1/2-3/4 cup stock around the tray. Put a skewer through both legs and the point of the breast. Cook in the oven for 15 mins.
  • Then lower the oven temp to 170°C fan forced (190°C normal) and cook the chicken for about another 40 mins, adding more stock to the tray every now and again, regularly basting.
  • When ready, remove the chicken and bring the cooking juices to the boil, mashing some of the garlic as you do so and adding more stock if needed. Taste for seasoning and strain.
  • Boil the beans in lightly salted, boiling water until tender. Drain well.
  • Then cut the chicken into 4 and serve with the cooking juices spooned over the top, a sprinkling of chopped parsley and the beans on the side.


  • 1.8 kg whole chicken
  • 40 small garlic cloves, unpeeled
  • ½ lemon
  • 1 bunch thyme
  • 1 bunch rosemary
  • melted butter (or olive oil)
  • sea salt & freshly ground pepper
  • chicken stock
  • 40 green beans
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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