I am so excited to have a guest blogger today! Jessica, is my real-life friend AND blog friend and today she has a wonderful recipe whipped up to share with you. She blogs at Jesstagirl and Her Officer and also at The Tale of Two Kitchens where she and her sister-in-law post tons of delicious recipes. Her recipe today is very easy and even better it has LOTS of garlic! I hope you enjoy!
Hello, Singing Through the Rain readers! When Kathryn asked me to share a recipe I knew exactly what to pass along! Typically, we (my sister-in-law and I) like to create or tweak recipes for The Tale of Two Kitchens, but the one I’m sharing with you is straight out of a recipe book. I bet you’re wondering why I’m giving you a recipe that’s already out been made; I mean, that’s not very creative of me, right? Well, I figure people enjoy finding different recipes to make for dinner, and even though this one isn’t exactly “new,” it may be new to you!
With only five ingredients, this recipe is simplicity at its best, and it’s mouthwatering delicious…if you like garlic. And if you don’t like garlic, I urge you to give it a second (or third, or fifth, or tenth) chance. Yes, it calls for 40 cloves of garlic, but with such a long cooking time, the garlic becomes creamy, fragrant, and sweet instead of pungent, spicy, and raw. And the chicken—oh, the chicken—it’s so juicy that it literally falls off the bone.
- 1 whole chicken (broiler/fryer) cut into 8 pieces
- 1/2 cup plus 2 tablespoons extra virgin olive oil
- 10 sprigs fresh thyme
- 40 peeled cloves garlic
- Salt and pepper
Preheat oven to 350 degrees F.
Season the chicken all over with salt and pepper. coat chicken pieces on all sides with 2 tablespoons of oil.
In a 12-inch, straight-sided oven safe saute pan* over high heat, cook the chicken for 5 to 7 minutes per side, until nicely browned. Remove pan from heat; add remaining 1/2 cup oil, thyme, and garlic cloves.
Remove pan from oven; set aside for 15 minutes with the lid on. Serve family style with plenty of bread to spread the softened, fragrant garlic on.
*Since the pan I have isn’t oven safe, I brown my chicken in a pan, then transfer it to a small casserole dish before baking in the oven