Chicken With More Than 40 Cloves of Garlic
Published February 20, 1996
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
8 chicken thighs, about 3 pounds, skin removed
Fine sea salt, to taste Freshly ground pepper to taste
¼ to ½ pound garlic (4 small or 2 large heads), cloves separated and peeled
¼ cup extra-virgin olive oil
¾ cup minced parsley
Nutritional analysis per serving (8 servings)
15 grams carbs; 167 milligrams cholesterol; 496 calories; 17 grams monosaturated fat; 7 grams polyunsaturated fat; 9 grams saturated fat; 38 grams fat; 7 grams fiber; 515 milligrams sodium; 30 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Place the rack in the lowest slots.
- Step 2
Rinse the chicken thighs, shake dry and lightly salt and pepper them.
- Step 3
Put half the thighs in one layer in a heavy casserole with a lid. Sprinkle with half the garlic cloves, half the olive oil and half the parsley. Repeat, making another layer with the remaining ingredients.
- Step 4
Cover the chicken with a piece of waxed paper, and put on the lid.
- Step 5
Cook for 40 minutes, or until the chicken is cooked through and the garlic cloves are very soft. Serve the chicken with all its juices, along with crusty bread for sopping them up and for spreading with garlic.
Private Notes
Comments
Wax paper??
This is a hit. The chicken and juices are delicious, and can be served over rice or mashed potatoes instead of or in addition to the crusty bread. Please note that there's no time indication at the top of this recipe but it takes about 50 minutes.