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Chicken with 40 cloves of garlic and artichokes

Chicken with 40 cloves of garlic

We never tire of this southern French classic and its innumerable variations.


  • 1 chicken
  • 6 medium artichokes and/or 1 fennel bulb
  • 40 cloves garlic, skin-on
  • 2 Tbsp Herbes de Provence
  • 2 tsp fennel seed
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 lemon
  • 6 Tbsp olive oil
  • 1 glass white wine
  • 1 hint nutmeg
  • 1 cubes tomato, diced
  • ½ cup parsley, chopped


  1. 1

    Preheat oven to 325°F. Wash chicken in cold water. Dry thoroughly with a paper towel. Chop into 8 pieces. Place in a bowl.

  2. 2

    Remove tough leaves from artichokes. Halve them and remove choke with a small spoon. Rinse in cold water and place in the bowl with the chicken. Add garlic, herbs, spices and salt to the bowl. Remove zest from lemon with a peeler and place in the bowl. Add half the lemon juice. Add 4 tablespoons of olive oil and stir well.

  3. 3

    Spread chicken pieces and vegetables on a baking tray, spaced to they do not touch. Roast for around 1½ hours.

  4. 4

    Remove baking tray from oven. Place chicken and vegetables on a plate. Put baking tray on the stove over medium heat. Add wine, nutmeg, remaining lemon juice and diced tomatoes. Deglaze the pan by scraping it with a spatula and reducing the juice a little.

  5. 5

    Pour the sauce over the chicken and garnish with chopped parsley.

A variation of the Chicken Roasted with Citrus and Turkish Spices from The Spice Trekkers Cook at Home