Chicken with 40 Cloves of Garlic

Kitchen Tested
  • Yield 6 servings
  • Prep 10 mins
  • Cook 120 mins

We know, 40 sounds like a lot, but trust us, and James Beard, who first developed this dish.

garlic chicken
Mark Boughton Photography / Styling by Teresa Blackburn

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 1/2 cups sliced leeks or onion
1/4 cup chopped fresh basil
1/4 cup chopped mint
4 chicken leg quarters
1 cup dry white wine
1 1/2 teaspoons salt
1/4 teaspoon 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.



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