"40 Cloves" Chicken {Paleo, Gluten-Free}
  • 1 whole chicken (3-5 lbs.), rinsed & pat dry, butterflied & trimmed of excess fat
  • 40 cloves fresh garlic, peeled (about 3-4 heads total)
  • 1 bunch of fresh thyme sprigs, (a handful - about 20-30 sprigs)
  • 1 large lemon, thinly sliced
  • 1 tbsp Kasandrinos extra virgin olive oil
  • 1-1/4 tsp sea salt
  • ½ tsp dried rosemary, finely chopped
  • Freshly ground black pepper
  1. Preheat oven to 425 and grease baking sheet (I used a jelly roll pan.)
  2. Peel garlic cloves by vigorously shaking unpeeled cloves in a large covered jar. Evenly layer garlic cloves in center of well-greased baking pan.
  3. Rub olive oil onto dry butterflied chicken, making sure to coat all of the skin. Season with rosemary, salt & pepper.
  4. Layer thin lemon slices over the garlic cloves in the pan. Then evenly layer thyme sprigs over top. Place seasoned & butterflied chicken directly on top of garlic-lemon-thyme bed.
  5. Place pan in oven and roast at 425 for first 10 mins, then, reduce heat to 350 for remaining 40-50 minutes (depending on size of chicken), until thigh meat juice runs clear & meat thermometer reads 165 degrees
Recipe by Merit + Fork at http://meritandfork.com/40-cloves-chicken/