Herb-Roasted, 40-Clove Garlic Chicken with Roasted Autumn Vegetables

Yield: 4 portions

Garlic cloves – peeled 40
Onion – diced 1/4 cup
Parsley leaves – 1/4 cup
Fresh rosemary – 1/8 cup
Bay leaves – 2
Cracked black pepper – 1 Tbsp.
Lemon, roughly chopped – 1/2
Olive oil – 1/2 cup
Broiler chickens – 3-lb. each 2
Salt – to taste
Freshly ground black pepper – to taste
Garlic cloves – unpeeled 40
Mashed potatoes – 4 cups
Roasted autumn vegetables – as needed
Chicken – jus 8 oz.
Fresh thyme – garnish
Parsley – chopped garnish


  1. In food processor, puree peeled garlic, onion, herbs, pepper and lemon. Stir in oil. Rub chickens with paste, inside and out. Place in plastic bag and refrigerate 1 to 2 days.
  2. Remove chicken from marinade. Season with salt and pepper. Truss to maintain shape during roasting. Roast on pan at 350F in convection oven 45 minutes to 1 hour.
  3. Toss unpeeled garlic cloves with additional olive oil. Add to chicken for final 15 minutes of roasting. When done, hold in walk-in, covered, until service.
  4. Per order: Carve 1/2 chicken and reheat on sizzle platter in 400F oven, about 5 minutes. Mold 1 cup potatoes in ring mold in center of plate. Rest chicken against potatoes. Scatter vegetables around plate. Scatter garlic cloves on vegetables, chicken and potatoes. Dress with 2 oz. jus. Garnish with thyme and parsley.