One of the things I like about DC, is that there are so many different takes and input on a recipe i.e. how one might change it/different techniques, etc.
Going back to the original question about the recipe for Chicken w 40 cloves of garlic - I would pprepare it in the oven - roasting the chicken and the garlic -- add veggies if you like. Yes, you can add lots of garlic to any recipe, but it won't be Chicken with 40 cloves of garlic.
Linda, you raised a good question about the garlic being peeled or not. I have roasted heads of garlic with skin on - cutting off the top of the head & drizzling w olive oil & squeezing the cloves onto a baguette - but the chicken w 40 cloves some recipes don't mention actually peeling the cloves individually. I would peel the individual cloves - smacking em with a knife, prior to adding the garlic to the recipe. W/o peeling the individual cloves, I imagine that leaving the skins on would be papery.
Re veggies to serve with, take a peek at the links I posted - you can add cherry tomatoes and/or artichokes, shrooms if you like -- asparagus is another adea - or steam broc on the side.
Keltin, if you like roasted chicken & roasted garlic, I would recommend making the recipe in the oven - just my two cents.