40 Cloves and a Chicken
With only five ingredients, this recipe is simplicity at its best, and it’s mouthwatering delicious…if you like garlic. And if you don’t like garlic, I urge you to give it a second (or third, or fifth, or tenth) chance. Yes, it calls for 40 cloves of garlic, but with such a long cooking time, the garlic becomes creamy, fragrant, and sweet instead of pungent, spicy, and raw. And the chicken—oh, the chicken—it’s so juicy that it literally falls off the bone.
1.Preheat oven to 350 degrees.
2. Season the chicken all over with salt and pepper. coat chicken pieces on all sides with 2 tablespoons of oil.
3. In a 12-inch, straight-sided oven safe saute pan* over high heat, cook the chicken for 5 to 7 minutes per side, until nicely browned. Remove pan from heat; add remaining 1/2 cup oil, thyme, and garlic cloves.
4.Remove pan from oven; set aside for 15 minutes with the lid on. Serve family style with plenty of bread to spread the softened, fragrant garlic on.
5.Since the pan I have isn't oven safe, I brown my chicken in a pan, then transfer it to a small casserole dish before baking in the oven
Prep Time: 15 mins
Total Time: 1 hr 30 mins
Related Categories: Family Recipes,
1 whole chicken (broiler/fryer) cut into 8 pieces
1/2 cup plus 2 tablespoons extra virgin olive oil
10 sprigs fresh thyme
40 peeled cloves garlic
Salt and pepper