Last week, I asked on my Facebook page for some Chicken with 40 Cloves of Garlic recipes. We were having my inlaws over for dinner last Sunday, and I had a chicken in the freezer. I knew this would be a great way to prepare the chicken, but I wanted a great recipe since I was having company over. And then I didn’t even end up using any of your suggestions!! Don’t get me wrong – you all steered me towards some great sounding recipes. But do you want to know why I chose this one? Simply because of it’s simplicity. I didn’t even have to go to the grocery store! And luckily, my gamble paid off. Not only was this recipe incredibly simple, it came together quickly as well. This is always a good thing – especially on Sundays. And it was incredibly delicious!!
But one word of warning here – my husband ate the leftovers the next day for lunch. Included in the leftovers were about half of the garlic cloves, and he ate them all except 3 or 4. You know how they say that if you eat too much garlic it can seep from your pores? Well, it’s true – I can smell garlic on his skin 2 days later!! It’s slowly diminishing, but if you don’t want to smell like garlic for days after, be careful how much of the garlic you eat!!
Looking for more free recipes?
An easy recipe for garlic infused baked chicken.
- 1 whole chicken, cut into 8 pieces
- 1/2 cup plus 2 tablespoons olive oil
- 10 sprigs fresh thyme
- 40 peeled cloves garlic
- salt and pepper
- Preheat oven to 350F.
- Season the chicken with salt and pepper. Put a large skillet or fry pan over high heat and add 2 tablespoons of olive oil. Brown the chicken on both sides. Remove from heat. Add 1/2 cup oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours*.
- Remove chicken from the oven, let rest for 5 to 10 minutes before serving.
- *I checked my chicken at 1 hour and it was already done. I would start checking the temperature of your chicken around that time!
- from Alton Brown via The Food Network