40 Cloves and a Chicken

We experienced a little bit of bad luck in our house.  Our computer crashed.  And with that crash went all of the  yummy recipes I had bookmarked to try.  Rather than mourn that loss, I decided to turn to my cookbook collection.  Yeah, it’s a collection….at last count I had over forty cookbooks, and there are several I’m lusting after at the moment! 

I decided to try a recipe out of Alton Brown’s Good Eats, the Early Years cookbook.  We love Alton, he reminds us so much of a close family friend who has tons of knowledge about very odd subject matter.  Always a learning experience!  I know I already made a recipe of 40 clove chicken, but that was in the crockpot and I wanted to try an oven recipe so the skin would get nice and crispy.  And this recipe certainly delivered!  Don’t be scared off by the massive amounts of garlic, it doesn’t taste that overpowering.  It’s actually quite delicious!  Alton even commented on the recipe that it is one of his favorites!

40 Cloves and a Chicken
Recipe from:  Good Eats, the Early Years by Alton Brown

1 pkg bone in, skin on chicken thighs
Seasoning to taste (I used Tony’s)
2 tbsp plus 1/2 cup olive oil (not extra-virgin)
5 sprigs fresh thyme
40 cloves garlic, peeled

Heat oven to 350.

Season the chicken all over and coat with the 2 tbsp oil. 

In an oven-safe pan heated on high heat on the stovetop, cook the chicken for 5-7 minutes on each side, until nicely browned.  Remove from heat, add the remaining oil, thyme and garlic cloves.  Cover and bake 1.5 hours.

Remove from the oven and set aside with the lid on for 15 minutes.  We served over homemade creamed potatoes.

40 Cloves and a Chicken


One response to “40 Cloves and a Chicken

  1. I love garlic and it looks like you do to. Going to make this at the weekend

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