• Katherine Arthurs

20 Garlic Clove Roast Chicken with Carrots + Shallots

If you know me, you know I LOVE a good roast chicken. It just screams comfort to me + the house smells amazing...and this time I added in a few garlic cloves - well, 20 of them. The pan sauce is amazing, the pieces of roasted garlic are heaven + the chicken is moist + full of flavor.


The hardest part? Peeling all 20 garlic cloves. Tip: buy them peeled! Brilliant!


Such a great week day meal. Short ingredients list + the oven does all the work! SOOO good. You have to try this.


Find yourself the highest quality whole chicken you can. Pastured raised is the best. You want them to have a good life on the farm, finding their own food with their friends. This chicken was from Covey Rise Farms - check them out here @coveyrisefarmsohio They are a family farm, running it how it should be - loving their passion + dedication to quality meats.


Oh the pan sauce - don't EVER throw that away. I promise you that you will be ladling the pan sauce over the chicken + any of your sides...and adding in another ladle or 2 full! It's that good!


Okay, my mouth is watering.


20 Garlic Clove Chicken with Carrots + Shallots


1 Whole Pasture Raised Chicken, butterflied (backbone removed + opened like a book)

2 tablespoons butter

2 tablespoons olive oil

1 teaspoon dried thyme

1 heaping teaspoon salt

1/2 teaspoon black pepper

20 garlic cloves, peeled + left whole

2 large shallots, sliced

2-3 carrots, sliced

1 1/2 cups chicken bone broth


Preheat oven to 425F.


In a cast iron pan or glass baking pan with sides, add the chicken - skin side up. Make sure to press it down, so that the breasts are even with the thighs. Add the butter in 4 different slices on the chicken. Drizzle the olive oil all over the chicken. Sprinkle the thyme, salt + pepper over the chicken skin.


Add the garlic cloves, about half in the pan surrounding the chicken and the rest on top of the chicken. I love putting some in the cavity between the thighs, drumstick and breast.


Put in the oven, uncovered. Set a timer for 20 minutes. Add the shallots, carrots + bone broth to the pan. Return back to the oven and set the timer for 45 minutes. Remove from the oven (make sure the top part of the breast meat is white + cooked through).


Let sit for 5-10 minutes before slicing into. Serve with lots of the pan sauce, garlic cloves + carrots.


I hope you like it as much as my family + I do.


Enjoy!