Man, seems like I can't find the time to post these days unless I really make the effort for a blog carnival. But I've even missed the Works for Me Wednesdays for the last two weeks. I didn't want to skip this carnival though, The Recipe Box Swap, hosted by I Have To Say. Too bad she only has it every few weeks, but that's apparently all I can handle anyway.
This recipe is courtesy of Alton Brown, who is a favorite of Aaron's (okay, me too). Although when we watch I always feel stupid because Alton breaks out all the chemistry explanations and Aaron always understands better than me - even though I'm the one with a chemistry degree. Turns out Aaron has way more practical sense than me, who's suprised?
We love making this chicken when we're having people over, because it's so tasty and a little bit impressive. And key words - super easy. I will post the actual recipe here, but we often just used chicken quarters. Just use something with skin on, you'll get tons more flavor. Don't forget to cover the dish - I forgot once and it was kind of dry.
40 Cloves and a Chicken
1 whole chicken (broiler/fryer) 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 350 degrees F.
Season chicken with salt and pepper. Toss with a 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 rest for 5 to 10 minutes, carve, and serve.