Alton Brown never dissapoints us with his recipes, but this one is one of the best. It is one of those meals that always makes everyone so happy. My husband is the one who makes this dish. (hacking up the whole chicken gives me the willies:}) Other than the breaking down the chicken, and the time peeling the garlic, it requires nothing but time. The garlic does take a while, so on nights we are short on time, like this one, I get the peeled cloves in the refrigerated produce section. They are not as good as the ones you peel yourself, but sometimes you need to take a bit of a shortcut. Tonight, we are going out to eat and making this for my MIL and her husband and the kids. It is one of the boy's favorties. We didn't get a picture because it wasn't done when we left for dinner. It was served with a baguette and a simple salad.
40 Cloves And A Chicken Recipe
1 whole chicken (broiler/fryer) cut into 8 pieces
1/2 c plus 2 tablespoons olive oil
10 sprigs fresh thyme
40 peeled cloves garlic
Salt and pepper
[Note: serve with crusty bread to spread the roasted garlic on ]
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