Air Fryer Forty-Clove Garlic Chicken

Ingredients

For the Chicken:

• 1 whole chicken (about 4 pounds / 1.8 kg)

• 2 tablespoons olive oil

• 1 teaspoon smoked paprika

• 1 teaspoon Italian seasoning

• ½ teaspoon onion powder

• 1 ½ teaspoons kosher salt (plus more for the cavity)

• ½ teaspoon freshly cracked black pepper

For the Forty Cloves:

• 40 cloves garlic, peeled (about 3-4 heads)

• 1 tablespoon olive oil

• 4-5 fresh thyme sprigs (or 1 teaspoon dried thyme)

• ¼ cup dry white wine or chicken stock

Instructions

1. Prepare the Garlic (10 minutes). If your garlic cloves are stubborn to peel, blanch them in boiling water for 60 seconds, then drain and slip off the skins easily . Set the peeled cloves aside.

2. Dry and Season the Chicken (5 minutes). Pat the chicken completely dry with paper towels—including the cavity. This is essential for crispy skin. In a small bowl, mix the olive oil, smoked paprika, Italian seasoning, onion powder, salt, and pepper into a paste. Rub this mixture all over the chicken, including under the skin on the breasts and thighs. Season the inside cavity generously with additional salt.

3. Preheat and Load the Air Fryer (3 minutes). Preheat your air fryer to 375°F (190°C) for 5 minutes. Toss the 40 garlic cloves and thyme sprigs with the remaining tablespoon of olive oil. Scatter half of the garlic cloves in the bottom of the air fryer basket. Place the chicken breast-side down on top of the garlic. Scatter the remaining garlic around the sides of the chicken.

4. First Air Fry Session (25 minutes). Cook at 375°F for 25 minutes. The chicken will begin rendering its fat, and the garlic will start to soften and caramelize in the drippings.

5. Flip and Finish (20-25 minutes). Using tongs and a spatula for support, carefully flip the chicken so it is breast-side up. Pour the white wine or stock into the bottom of the basket (avoid pouring directly over the skin). Continue air frying at 375°F for another 20-25 minutes, until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) . The skin should be deep golden brown and crispy.

6. Rest and Serve (10 minutes). Remove the chicken from the air fryer and transfer it to a cutting board or platter. Let it rest for 10 minutes to allow the juices to redistribute . Spoon the soft, caramelized garlic cloves and pan juices over the chicken.

Serving Suggestion: Serve with crusty bread to spread the mellow roasted garlic on, or alongside rice to catch the garlicky drippings .

Recipe Notes

Intensity Guide: The “intensity” of this recipe comes from the garlic—but contrary to what you might expect, 40 cloves do not make an overwhelmingly pungent dish. When garlic is cooked whole and slowly, its sharp compounds break down and transform into something sweet, nutty, and almost buttery . The result is deeply savory, not aggressive.

Crispy Skin Tips:

• Pat the chicken very dry before seasoning.

• Don’t overcrowd the basket; the chicken should have room for air to circulate.

• If the skin needs more browning at the end, increase the temperature to 400°F for the final 3 minutes .

Make-Ahead: You can peel the garlic and season the chicken up to 24 hours in advance. Store covered in the refrigerator, then proceed with cooking.

Nutrition Information

Per Serving (1/4 of recipe, with skin):