If fall-off-the-bone tender chicken paired with mellow, buttery roasted garlic sounds irresistible, try 40 Clove Garlic Chicken. Made famous by James Beard, this classic is simple to prepare and packed with deep, savory flavor—perfect for garlic lovers.
Chicken, legend-style
40 Clove Garlic Chicken became famous through chefs like James Beard and Julia Child. The recipe combines seared, skin-on chicken with many garlic cloves that mellow and caramelize as they roast, creating a rich, silky sauce.
Start by searing the chicken until the skin crisps and browns, then add the garlic and finish in the oven. The garlic softens and sweetens, lending a luxurious, buttery note to every bite. This is a favorite for family dinners and a great dish to serve when you want something memorable yet uncomplicated.
This chicken is excellent with crusty bread to soak up the sauce, a simple green salad tossed with a light vinaigrette, or creamy roasted garlic mashed potatoes for an extra garlic-forward meal.
Recipe Ingredients
Below are the primary ingredients and a few helpful notes to guide you.
- Chicken. Use bone-in, skin-on chicken thighs. The skin crisps during searing and thighs stay juicy during roasting. Avoid using breasts for best results.
- Garlic. The recipe calls for 40 cloves of garlic—about 2–4 heads depending on size. Roasted whole, they become soft and sweet.
- Acid. Vermouth or a dry white wine (such as sauvignon blanc) brightens the sauce.
- Herbs. Fresh tarragon, flat-leaf parsley, and thyme add aromatic complexity. Omit tarragon if you don’t enjoy its mild anise flavor.
See the recipe card below for exact quantities and full ingredient details.
How to make easy 40 clove garlic chicken
Follow these clear steps to achieve tender chicken and mellow roasted garlic.
- Pat chicken thighs dry and season generously with salt and pepper. Heat olive oil in a large, oven-safe skillet over medium heat and add the chicken skin side down. Add butter to the pan as the thighs begin to color.
- Sear the thighs for 6–8 minutes until well browned, then flip and cook about 5 more minutes. Transfer the chicken to a plate and tent with foil to keep warm.
- Lower the heat to medium-low and add the garlic cloves. Sauté until they turn golden, about 5 minutes, stirring so they color evenly without burning.
- Pour in the vermouth (or dry white wine) and chicken stock, then raise the heat to high. Scrape the pan bottom with a wooden spoon to release the browned bits into the liquid.
- When the liquid has reduced by about half, stir in the thyme and remove the pan from the heat. Return the chicken to the pan, arranging thighs skin-side up. Spoon sauce and garlic over each piece.
- Roast in a 375°F oven for about 1 hour, or until the thighs reach at least 185°F internal temperature. Let the chicken rest for 5 minutes, then sprinkle with parsley and tarragon. Serve the soft roasted garlic whole or spread on crusty bread and be sure to mop up the flavorful pan juices.
Top tips
- Use homemade stock. Homemade chicken stock enhances flavor and lets you control sodium. If available, use it for best taste.
- Choose the right pan. Use a large, oven-safe 12– or 14-inch skillet so all thighs fit comfortably and you can transfer it from stovetop to oven.
- Mop up the sauce. Most liquid evaporates during roasting, but the caramelized bits left in the pan are intensely flavorful—serve with crusty bread to soak them up.
More chicken recipes
If you enjoy this dish, try these other chicken recipes for variety:
- Coq au vin
- Rosemary chicken with sausage and tomatoes
- One pan chicken thighs with brothy beans
- Chicken Savoy
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40 Clove Garlic Chicken
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Ingredients
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 chicken thighs trimmed of overhanging fat
- salt and pepper to taste
- 40 cloves garlic
- 3/4 cup vermouth or dry white wine
- 1 1/2 cups low-sodium chicken stock
- 4 sprigs fresh thyme
- 1 tablespoon minced tarragon
- 1 tablespoon minced flat-leaf Italian parsley
Instructions
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Preheat oven to 375°F.
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Heat a large oven-safe pan over medium heat with the olive oil. Pat thighs dry, season with salt and pepper, add skin-side down and place the butter in the pan. Sear 6–8 minutes until well browned, flip and cook another 5 minutes. Transfer to a plate and tent with foil.
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Reduce heat to medium-low and add the garlic cloves. Cook until golden, about 5 minutes.
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Add vermouth and chicken stock, increase heat and scrape the pan to lift browned bits. Reduce liquid by half, stir in thyme, and remove from heat.
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Return chicken to the pan, skin-side up, spoon sauce and garlic over each piece.
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Roast about 1 hour or until internal temp reaches at least 185°F. Rest 5 minutes. Garnish with parsley and tarragon. Serve with crusty bread and enjoy.
Notes
- Herbs. Tarragon adds a subtle anise note—omit if unwanted.
- Pan size. Eight thighs should fit in a 12-inch skillet; a 14-inch pan is more comfortable.
- Sauce. Most liquid evaporates during roasting, but the remaining caramelized pan bits are intensely flavorful—use bread to mop them up.
- Leftovers. Store in the refrigerator up to 3 days; reheat in the oven or microwave.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.