Saturday, September 24, 2011

40 Cloves and a Chicken

This recipe is actually from an episode of Good Eats. DH and I have done it many, many times because it's so damn good. It works best to brown the chicken in a frying pan or skillet that can go right into the oven. We use a 12" cast iron skillet that works wonderfully (covered with foil when in the oven).

It seems like you're using a lot of oil, I know. But the chicken doesn't soak up the oil. It helps keep it from drying out and somewhat poaches the chicken. Then, when you're done, you have these yummy pieces of roasted garlic that you can spread on toasted baguette or french bread.


1 whole chicken (broiler/fryer) cut into 8 pieces
1/2 cup plus 2 tablespoons olive oil
10 sprigs fresh thyme
40 cloves garlic, peeled
Salt and pepper

Preheat oven to 350 degrees F.

Season the chicken with salt and pepper. Toss with 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.

Remove chicken from the oven. Let it rest for 5 to 10 minutes, carve and serve. I like to serve with roasted veggies, mashed potatoes and crusty french bread.

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