Poulet aux Quarante Gousses d’Ail

A deliciously simple roast chicken, served with garlic cloves and crunchy bread.


  • 1 nice free range chicken
  • 2 or 3 heads of garlic
  • olive oil
  • salt and pepper


  1. Undo the garlic cloves, but don’t peel them. Heat the oven to 180°C. In a large heavy based casserole, heat the olive oil and brown the chicken on all sides.
  2. Throw in the garlic cloves, let them brown for a few minutes and then add about a glass and a half of water. Scrape all the sticky delicious bits from the surface of the pot. Add a little salt and cook in the oven for about 1 hour 15 or 30 minutes, according to the size of your bird.
  3. Serve with a crisp fresh salad and some toasted crunchy bread with extra olive oil. Crush the poached garlic cloves onto it and eat with the chicken.


Trish's tip: Do not serve this dish up to three days before an important meeting or date. Garlic is very good for your heart, but it also comes out though your pores


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