This is no ordinary chicken roast. It’s a celebration of flavours, with succulent chicken infused with the aromatic goodness of 40 whole garlic cloves. This recipe from Jenny Linford’s cookbook, Garlic delivers a culinary experience that is both rich and memorable.

The end result is a bird that’s beautifully roasted to a golden brown perfection, its juices creating a natural gravy that’s simply divine. The pièce de résistance? The garlic cloves, softened to perfection, ready to be squeezed out and savoured with each bite.

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Yes, this is truly a dish for garlic lovers! Pot-roasting the bird makes for tender, flavourful chicken, aromatic with tarragon. Serve the cooked whole garlic cloves with the chicken so that guests can squeeze the softened garlic out of the skins as a rich and tasty accompaniment.

Recipe Card

Garlic-infused roast chicken extravaganza

Serve the cooked whole garlic cloves with the chicken so that guests can squeeze the softened garlic out of the skins as a rich and tasty accompaniment
Prep Time30 minutes
Cook Time1 hour 30 minutes
Course: Main Course, Main
Cuisine: French
Keyword: Delicious French main course, Dinner Party recipe, Garlic chicken, Roast chicken with garlic
Servings: 6 people
Author: Jenny Linford


  • A lidded flame-proof casserole dish, large enough to hold the chicken


  • 1.8 kg/4 lb free-range chicken
  • 25 g/1½ tablespoons butter
  • 1 tablespoon olive oil
  • 40 garlic cloves separated but unpeeled
  • 100 ml/1/3 cup vermouth or dry white wine
  • Freshly squeezed juice of ½ lemon
  • 200 ml/1 cup good-quality chicken stock
  • A handful of fresh tarragon sprigs
  • Salt and freshly ground black pepper


  • Preheat the oven to 180°C (350°F) Gas 4.
  • Season the chicken with salt and pepper. Heat the butter and olive oil in a large frying pan. Add the chicken and brown on all sides. Save the pan juices.
  • Meanwhile, heat the casserole dish on the hob. Transfer the browned chicken to the casserole dish. Tuck some of the garlic cloves into the cavity, sprinkle the rest around the chicken and pour over the vermouth or wine. Allow to sizzle briefly, then pour in the buttery juices from the frying pan, the lemon juice and stock. Add the tarragon, placing a few sprigs inside the cavity.
  • Bring to the boil on the hob, then cover with the lid and transfer the casserole to the preheated oven. Bake, covered for 1 hour 20 minutes – 1 hour 30 minutes until the chicken is cooked through and the juices run clear.
  • Transfer the chicken to a serving dish. Use a slotted spoon to transfer the garlic cloves to the dish. Pour the juices into a serving jug to use as a gravy, skimming off any excess fat. Serve the chicken with the garlic cloves and gravy.

Taken from the August/September Issue of France Today Magazine, recipe courtesy of Jenny Linford’s Garlic.

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