Chicken With More Than 40 Cloves of Garlic
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8chicken thighs, about 3 pounds, skin removed
- Fine sea salt, to taste Freshly ground pepper to taste
- ¼ to ½pound garlic (4 small or 2 large heads), cloves separated and peeled
- ¼cup extra-virgin olive oil
- ¾cup minced parsley
Nutritional analysis per serving (8 servings)
383 calories; 29 grams fat; 7 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 15 grams carbohydrates; 7 grams dietary fiber; 1 gram sugars; 21 grams protein; 474 milligrams sodium
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
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.