One Pan Roasted Chicken and 40 Cloves of Garlic

This easy one pan roasted chicken is made with a whopping 40 cloves of garlic, and is an incredibly flavorful and easy dinner recipe!

Don’t let the 40 cloves of garlic scare you off… they take on a mellow and slightly sweet flavor after roasting.  This roasted chicken dish is made entirely in one pan, and with the red potatoes and carrots, it’s a complete meal!

One Pan Roasted Chicken and 40 Cloves of Garlic | Chicken thighs are roasted with garlic, herbs, white wine, potatoes and carrots for an incredibly flavorful one pan meal! | The Chunky Chef | #dinnerrecipe #chicken #roasted #onepan #onepot #easyrecipe

You guys… we are 100 days into the school year, and I’m flat out exhausted.  Between fighting with my daughter over the bus stop (she wants to go by herself, and I say it’s too far since she’s only 8), homework (omg the homework!), and extra curricular activities… I’m ready for a vacation!

Especially when it comes to dinner.  No energy, yet, still want a tasty home-cooked meal… quite the predicament!

Roasted chicken and garlic

Enter the secret weapon of tired adults everywhere… the one pan meal.  Less dishes = happy people!


Well it’s no secret that I LOVE garlic… so too garlicky isn’t something I’ve ever encountered lol.  But I will say that when you roast the garlic with the chicken and potatoes, something magical happens.  The garlic mellows and loses that sharp spiciness of raw garlic.  It gets super soft, with an almost nutty sweetness.  If you’ve ever had anything with roasted garlic in it, you know what I’m talking about.  It’s sheer amazingness!

Roasted chicken thighs with garlic and potatoes


  • Use pre-peeled garlic to save time.  In the produce section of my grocery store, they sell bags of peeled garlic cloves… which make this super easy to prep!
  • Petite red potatoes mean you only have to halve or quarter the potatoes.  If you have larger red potatoes, you’ll have to chop them into roughly 1 inch pieces.
  • Carrots are a different spin on this dish, but you’ll love the way the sweet carrots mirror the slight sweetness of the roasted garlic.
  • Pat your chicken thighs with a paper towel so they’re nice and dry before seasoning them.  This way the skin gets nice and crispy during the sear.
  • When searing the chicken, if you go to turn them over and they seem a little stuck to the pan, it most likely means they’re not ready to be turned.  The meat will naturally release from the pan when perfectly browned.
  • Serve this meal with some crusty bread… it’s PERFECT for mopping up that delicious pan sauce!

Individual serving of roasted chicken thighs and 40 cloves of garlic

There are a lot of recipes out there for chicken with 40 cloves of garlic, but I encourage you to give this one a try.  The ease of a one pan meal, the mouthwatering pan sauce, and addition of the carrots make this a must make!


  • Cast Iron Skillet – I love that this skillet has two handles, and it gives the BEST sear ever!




One Pan Roasted Chicken and 40 Cloves of Garlic | Chicken thighs are roasted with garlic, herbs, white wine, potatoes and carrots for an incredibly flavorful one pan meal! | The Chunky Chef | #dinnerrecipe #chicken #roasted #onepan #onepot #easyrecipe

One Pan Roasted Chicken and 40 Cloves of Garlic

This easy one pan roasted chicken is made with a whopping 40 cloves of garlic, and is an incredibly flavorful and easy dinner recipe!
5 from 11 votes
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Servings 6 servings
Calories 440


  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 6 bone-in, skin-on chicken thighs
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 40 cloves garlic, peeled
  • 1/4 cup dry white wine (like a chardonnay)
  • 3/4 cup reduced sodium chicken stock
  • 3/4 lb. petite red skinned potatoes, halved or quartered
  • 2-3 medium carrots, peeled and cut into 1 inch pieces
  • 6 sprigs fresh thyme


  • Preheat oven to 350 F degrees.  Season chicken thighs on both sides with salt and pepper.
  • Add 1 Tbsp butter and 1 Tbsp olive oil in a large cast iron, or oven-safe skillet, and heat over MED-HIGH heat.  Add chicken thighs to pan, working in batches if needed to avoid overcrowding, and cook 5 minutes per side, until golden brown.
  • Transfer chicken to plate.  Add garlic cloves to the pan and cook 2-3 minutes, until lightly golden and soft.  Be sure to stir often to keep the garlic from burning.  Transfer garlic to plate with the chicken.
  • Add white wine and scrape the bottom of the pan to loosen any browned bits.  Bring to a simmer and cook about 2 minutes, until wine reduces by about half.
  • Add chicken stock and remaining 1 Tbsp butter.  Return to a simmer.  Season with salt and pepper, to taste, and turn off heat.
  • To a mixing bowl, combine potatoes, carrots and remaining 1 Tbsp olive oil, stirring to coat.
  • Transfer chicken and garlic cloves back to the pan, spooning some of the sauce over the top of the chicken.  Nestle potatoes and carrots around the chicken thighs.  Top with thyme sprigs.
  • Bake 35-45 minutes, until chicken is fully cooked and potatoes and carrots are fork tender.


Recipe adapted slightly from Williams Sonoma
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.

For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4



One Pan Roasted Chicken and 40 Cloves of Garlic | Chicken thighs are roasted with garlic, herbs, white wine, potatoes and carrots for an incredibly flavorful one pan meal! | The Chunky Chef | #dinnerrecipe #chicken #roasted #onepan #onepot #easyrecipe

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26 comments on “One Pan Roasted Chicken and 40 Cloves of Garlic”

  1. i tried this recipe using bone-in skin-on chicken breasts by brining the breasts overnight to retain moistness. I added a can of peas during the 10 minute resting time. It was insane. The browning of the chicken on medium high for 5 minutes per side is way too much IMO. You really have to watch it or it will get away from you. Great tasting dinner for guests.

  2. Already made your skyline chili recipe twice , love it ! Thank you ! Making this today but one question when placing the pan in oven, keep uncovered or cover it ? 

    • So glad you love it! I bake this uncovered 🙂

      • Made this last night , this is in my top 5 dishes to cook now, it was unreal. The potatoes 
        soak up all the sauce and the chicken is so tender (the skin so crispy also). The garlic is subtle and amazing !! Thank you !! And I see why uncovered in the oven there is enough liquid to cook everything slow, covering would be too much steam and liquid !! I didn’t have carrots so I added frozen green peas at the end but it worked. Next time for sure with carrots !! 

  3. Havent made it yet just a question if you think this would be ok in the air fryer?

    Thanks 💗

  4. Love the sound of this… I can’t wait to make. Garlic Lover

  5. My go to mac recipe, loved by all….

  6. How long to cook if you want to use bone in chicken breast – or is that not suggested for this recipe?  Nobody likes dark meat here. Thanks 

    • You can use a bone-in breast if you’d like, but I didn’t test the recipe using that cut of meat so I don’t have the exact baking time. To be safe, use an instant-read thermometer and cook until chicken is 165 F degrees.

    • See my comment. I brined the chicken breasts overnight and cooked as recommended on the long side for the carrots. Amazing!

  7. I made this today and it was AWESOME!!! Thank you for your help 🙂. Happy Thanksgiving

  8. My boyfriend and I thoroughly enjoyed this meal last night with salad and some French bread. Never made it with the white wine before, but the added flavor was great. At the end, I just took the pan juices with about half dozen garlic and blended them well to make a sauce to drizzle over all. The flavors are wonderful… roasted garlic is mild and so flavorful… it’s a melt in your mouth meal, for sure. This recipe is a keeper!

  9. This recipe inspired me to try this another way that turned out really good. I used Mrs Dash herb and garlic seasoning on the chicken and then sherry and some stock after doing up the garlic bit. Reduced it down a bit more then added in some Mrs Dash Herb & Garlic, some butter and a bit of salt and pepper. Did the potatoes with the Mrs Dash too. Turned out pretty good, although next time I’ll need to make a bit more of the reduced mixture as there was not enough to go around XD.

  10. 40 gloves of garlic is a darn lot of garlic! But it does seem like this is delicious, I’m curious to try it!!

  11. This is made in one pan? I can’t wait to give this a try!

  12. This looks great to try this weekend! Looks really delicious!

  13. This looks so yummy! I would love to try this for dinner any night of the week!

  14. This looks so flavorful! Perfect to try this weekend!

  15. I can’t wait to have some garlic breath after this! Totally worth it!!!

  16. I am such a garlic lover! I have to try this recipe soon. 🙂

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  18. It’s clear I need to pay more attention in the grocery store because I’ve never seen pre peeled garlic cloves, lol! This needs to be made ASAP! Love garlic!!

  19. This looks like such a great meal and super easy clean up!

  20. Pingback: One Pan Roasted Chicken and 40 Cloves of Garlic — The Chunky Chef | My Meals are on Wheels