Chicken with 20 Cloves of Garlic (for serious garlic lovers only!)
Serves 4 to 5
Ingredients:
1 whole chicken, cut into serving pkieces (or use 8 chicken thighs)
20 cloves garlic, peeled and trimmed of root ends
1/3 cup red wine vinegar
2/3 cup olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon fresh rosemary leaves
1 tablespoon dried oregano
1 tablespoon dried thyme
1/4 teaspoon red pepper flakes
1. Cut two or three deep gashes in the meat of each piece of chicken, going
almost to the bone. Place the chicken in a 1-gallon zip top bag and set aside
while you prepare the marinade.
2. Combine all the remaining ingredients in a blender or food processor and
process until the garlic is finely chopped and the marinade is combined. Pour
over the chicken to coat completely, then seal the bag. Place the bag in a
bowl large enough to hold it, then refrigerate at least 8 hours and up to 24
hours. Turn the bag over several times.
3. Preheat oven to 450 degrees and line a rimmed baking sheet with foil or
parchment paper. Arrange the chicken on the pan, skin side up, then pour any
remaining marinade over the chicken.
4. Bake the chicken for 40 to 45 minutes, or until golden brown and the
marinade has set into a nice glaze. Serve immediately.
