My easy 40 clove garlic chicken recipe is a must for garlic lovers! I roast juicy bone-in chicken leg quarters with 40 cloves of peeled garlic, plus an extra 3 heads for good measure. Everything gets covered in an herb-y orange honey sauce that adds a delightful sweetness to balance out the savoriness. Ready in under 1 hour, this dish is a must for dinner parties and flavor-packed weeknight meals!
Top Reader Reviews
This is one of my favorite chicken dishes. I am a garlic addict! yum!
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This was so easy to make, and yes packed with great flavors!
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Chicken with 40 Cloves of Garlic
I love making my mojo chicken for dinner parties, but I wanted another impressively easy dish I could pull out to change things up. Now this 40 garlic clove chicken is quickly becoming my go-to recipe when I have friends over. No one would ever believe just how simple this garlic-packed dish is to make! Earthy herbs, fresh citrus, honey, and of course, lots of fresh garlic cloves come together to create the most flavorful roast chicken legs. This beautifully simple dinner has everyone asking for more!
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How Many Cloves of Garlic?
40 cloves may sound like a lot of garlic, but it’s not overpowering at all. The 3 whole garlic heads gently infuse the chicken with a rich aroma and roast into soft, spreadable cloves you can enjoy alongside each bite. The peeled cloves nestled around the chicken are where the real flavor comes from, but slow roasting mellows their sharpness, making them taste sweet and buttery rather than intense.
40 Clove Garlic Chicken Recipe
Equipment
- 9×13-inch Baking Dish
Ingredients
- 3 bone-in, skin-on chicken leg quarters (*)
- 3 whole heads garlic (**)
- 40 cloves garlic (peeled; from about 4 whole heads**)
- 3 sprigs fresh rosemary (optional, for garnish)
For the Sauce:
- ½ cup extra virgin olive oil
- ¼ cup orange juice (freshly-squeezed from 1 orange)
- 1 teaspoon ground thyme
- 1 teaspoon dried rosemary
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon honey
Instructions
- Preheat oven 350℉.
- Chop off the top ½ inch of the whole garlic heads. Peel the rest of the garlic heads.3 whole heads garlic
- Add chicken legs, whole garlic heads, and the 40 peeled garlic cloves to a 9×13-inch baking dish.3 bone-in, skin-on chicken leg quarters, 40 cloves garlic
- Add the olive oil, orange juice, thyme, dry rosemary, salt, pepper, and honey to a small bowl.½ cup extra virgin olive oil, ¼ cup orange juice, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 1 teaspoon ground thyme, 1 teaspoon dried rosemary, 1 teaspoon honey
- Mix with a fork then drizzle the mixture over the chicken and garlic.
- Bake for 35-40 minutes, or until the chicken is golden brown and cooked through (165-175℉ internally).
- Serve with fresh rosemary stems and enjoy!3 sprigs fresh rosemary
Notes
- For even cooking, let the chicken legs come to room temperature before baking. About 30 minutes on the counter top should be enough.
- If the chicken is browning to quickly, tent it loosely with foil.
- Chicken legs are best when cooked to an internal temp of 170-180F.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Quickly Peel Garlic
I have a great hack for peeling 40 cloves of garlic quickly! Lightly smash the whole heads to separate out the individual cloves, then place them in a sealed plastic container (like a Tupperware), and give them a good shake. It may take up to 2 minutes of vigorous shaking, but most of the cloves should peel themselves. For any remaining stubborn cloves, I like to whack them with the side of my knife to break the flesh away from the skin.
How to Make Chicken with 40 Cloves of Garlic Step by Step
Prep: Gather the list of ingredients for this garlic clove chicken recipe. Preheat your oven to 350℉. Peel 40 cloves (4 whole heads) of garlic and juice the orange. Chop off the top ½ inch of 3 whole heads of garlic to expose the cloves without separating them. Do not peel the 3 whole heads.
Add Ingredients: Next, add 3 bone-in, skin-on chicken leg quarters, the 3 whole garlic heads, and the 40 peeled garlic cloves to a 9×13-inch baking dish.
Make the Sauce: Then add ½ cup of extra-virgin olive oil, ¼ cup of freshly-squeezed orange juice, 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, 1 teaspoon of ground thyme, 1 teaspoon of dry rosemary leaves, and 1 teaspoon of honey to a small bowl. Mix to combine.
Coat the Chicken: Drizzle the orange, honey, and herb sauce mixture over the chicken legs and garlic cloves.
Roast: Bake 40 clove garlic chicken in a 350℉ oven for 35-40 minutes; or until the chicken is golden brown and cooked through. Chicken leg quarters are best when cooked to 170-180℉ internally. Dark meat will become it’s most juicy and tender at this point.
Serve: Serve chicken legs with as many cloves of garlic as you like, along with fresh sprigs of rosemary. Don’t forget to drizzle some of the sauce back over each plate! You can also garnish with fresh orange slices to complement the sauce.
How to Store and Reheat
Store leftover 40 clove garlic chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for 3 months. Reheat in a 350°F oven for about 20-30 minutes, or until fully warmed through.
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