Forty Clove Roast Chicken

The Shiksa’s Passover Potluck is a unique annual online event. I’ve invited my friends, both Jewish and non-Jewish, to share recipes that are kosher for Passover. My goals are simple– to foster mutual understanding between different cultures, to introduce you to my foodie friends, and to share yummy recipes and cooking ideas for Passover! To learn more about the Passover holiday, click here. To learn about what makes a recipe kosher for Passover, click here. To check out the other Passover Potluck recipes, click here.

I can’t remember when I first ran into Kim Bee’s blog, Cravings of a Lunatic, but I do remember giggling from the first moment I read her writing. Kim blogs about her life with honesty and a sense of humor, making her posts a pleasure to read. She has a very unique voice that I know you’ll enjoy. For our Passover Potluck, she is sharing one of her favorite ways to roast chicken– with lots and lots of garlic!  ~ Tori

Kim says:

Hello Shiksa readers. My name is Kim Bee and I am the lady who runs the asylum at Cravings of a Lunatic. My life is quite often chaotic and crazy, so I like to tell my readers all about it and interweave stories of day to day life for the Bee family into my recipes. My site is a place where it’s all about the silly and I hope you leave with a big smile on your face. I also like to show people that any average Jane or Joe can cook delicious food, and have a blast doing it. I started blogging about a year ago after some friends hounded me for recipes. Someone suggested blogging as friends and family could just print off the recipes without always requesting I send them to an email. It started as a bit of a lark. What it’s become is so much more. I discovered I love writing about food as much as I enjoy making it. It’s turned into a huge passion for me and I am enjoying every minute of it.

I was not taught to cook. I came from family where my Mom did everything. She passed away when I was 15. We were left heartbroken and fully unprepared. My father, myself and two brothers set up a schedule and everyone took turns cooking. That is how the love affair with cooking began. I like to just get in there and experiment. So I am completely self-taught. I have so much left to learn and I know I will enjoy every second of my journey.

This recipe is something I used to make for my father on occasion when he would visit. He loved roast chicken. Some days I’d do it plain, others I would combine it with homemade barbecue sauce. I’ve even done this recipe on a grill. So it’s very versatile. Most people do this in clay pots. I am sadly lacking a clay pot, so I improvised. This time I used my dutch oven. It turned out remarkably well. I hope you get a chance to try it out. To me there is something about a roast chicken that brings on such strong memories of my father. The sense of smell evokes such powerful memories. When I smell French Fries cooking, or spaghetti sauce I inevitably think of my Mom. When I smell Roast Chicken my mind immediately goes to my Dad. The amazing power of food is not lost on me. I am sure it plays a huge role in why I cook so many of my parent’s faves.

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40 Clove Roast Chicken

Ingredients

  • 1 whole chicken (4-5 lbs.)
  • 40 cloves garlic, peeled
  • Kosher salt to taste
  • Pepper to taste
  • 1 cup chicken broth
  • Fresh oregano
  • 1 onion, peeled and sliced into chunks
  • 3 carrots, peeled and sliced into chunks
  • 1 lb. baby potatoes for roasting (optional)
  • Extra virgin olive oil

You will also need

  • a Dutch oven with lid, large enough to hold the chicken
Total Time: 2:15 - 2 Hours 30 Minutes
Servings: 6
Kosher Key: Meat, Kosher for Passover
  • Preheat your oven to 400 degrees. Clean your chicken and pat it dry. Place all the garlic cloves inside the chicken cavity, along with a few sprigs of fresh oregano. Truss your chicken. Click here for instructions.
  • Line the Dutch oven with parchment paper for easier cleanup, if desired. Place carrot and onion pieces in the bottom of the dutch oven.
  • Place the chicken in the Dutch oven on top of the vegetables.
  • If roasting potatoes, place them around the chicken in the Dutch oven.
  • Season the chicken with salt and pepper. Pour broth into the dutch oven. Place the lid on.
  • Place the chicken into the oven and let it roast for about 2 hours, till the internal temperature reaches at least 170 degrees F (use a meat thermometer to check for doneness). The roasting time will vary based on the size of your bird-- you want it to roast till it's well cooked, but not so long that it dries out. I recommend basting every 15 minutes with the broth and pan juices. During the last 15-20 minutes of roasting, drizzle the chicken skin with olive oil-- this will help it turn dark and crispy.
  • Remove and let stand before carving. Carve and serve with a smile.
  • Tips and Tricks: You can add honey over the chicken if desired; this adds extra sweetness, but will make the skin turn quite black. You can use any type of a kosher sauce over top as well. I like to roast extra garlic with this so we can use it as a spread on rolls (during Passover, you can spread it on matzo!).

Comments (20)Post a Comment

  1. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Kim – this look SO delicious! I would have never thought to line the pan, either! Thanks for having her here, Tori…you know she’s one of my favorite people on the planet! Yahoo on the photos!

  2. Tori, what a marvelous idea!!! And so fun to find Kim B here!

    Kim, as always, you reeled me in with your stories…and this chicken looks perfect! I don’t know why I don’t roast one more often :)

    1. Thanks Liz. We used to do them every week. Less lately as mini-me still is not eating bird. So I find myself not making chicken as often now that she eats some beef.

  3. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    Hi Kim, thanks for sending me to this lovely blog site. Nice to meet you Tori, I just subscribed to your posts. Such a wonderful passover meal, love all the garlic too. Hope you both have a pleasant evening.

  4. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    Kim, your chicken looks amazing but do me a favor, try not to be so stingy with the garlic next time, k? ;) Photos look great and it’s always nice to hear stories about your family! No wonder your Dad loves this recipe – can’t wait to try it! XO

    1. Lol, I know right. I really should use more. I love this recipe. Wish I had the traditional clay pot to cook it in. Let me know how you like it.

  5. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    OMG I am TOTALLY making this!!! I LOVE garlic, and the pictures are just making me so hungry! LOL Thank you, Tori, for sharing Kim’s awesome recipe. I just printed it, making it this weekend. YUM!!!!!!!!!!!!!!!

    Your Shiksa friend,
    Carol

    1. Thanks so much for your sweet comment Carol. I am so happy you like the pictures. Let me know how it turns out. If you run into any issues making it shoot me an email. I am always happy to help. It’s a great recipe for garlic lovers. I love garlic more than chocolate.

  6. Do you leave the lid off for the last 15-20 minutes when you’re drizzling it with olive oil, or do you keep the lid on between drizzles?

    1. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
      Great question. Definitely take it off for the last drizzle if you want a crispy skin. I love crispy skin so I usually leave it off for the last say, 20 to 30 minutes. Just keep in mind olive oil heats pretty quick so check every 5 to 10 minutes to be safe. Hope that helps. xx

  7. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Hi KB – I never thought to roast a chicken in a Dutch oven. This is a great idea, can’t wait to try.
    Love the idea to spread the garlic on matzoh too!
    LL

    1. I have such a love for my dutch ovens so any excuse to use them is good in my book. I have the kitchenaid version which has a special lid that helps with moisture. The chicken comes out very tender. Another great way to do chicken is wrap it in tinfoil with a bit of oil (or butter if you’re able) and just let it cook until the last 30 minutes. Then remove the foil and pop it back in to brown. The juiciest chicken I’ve had is done that way.

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