Since I started cooking, there is something I rarely leave out of any dish. Garlic. When I saw a recipe for 40 Cloves and a Chicken by Alton Brown, I knew that this would be such a homey feeling meal. It reminds me of something that my dad would cook for my family in the middle of the winter. It’s a flavoring that everyone can love and enjoy over and over again. This will become a staple in my life, I just know it.
I made a few changes in this recipe from Altons. First off, I used chicken thighs. I used chicken thighs because I have never cooked a full bird, and because I love love love chicken thighs. Two, I added in potatoes and carrots in with this dish. I need veggies with every thing I eat, or else a meal just won’t feel rounded to me. Three, I added rosemary. Because rosemary and carrots go together like woah. I still have some leftovers for later on tonight too. Perfect for the snowy weather we are having!
(I wasn’t able to snap my own picture because by the time the meal got to the table everyone had already dug in! This picture is from the Barefoot Contessas recipe on Food Network)
40 cloves and a Chicken
Adapted from Alton Brown
8 chicken thighs
3 bulbs of garlic
6 large carrots
2 large potatoes
Salt and Pepper
Preheat your oven to 350°
Place your chicken thighs in a 13″ x 9″ baking dish. Peel all three garlic bulbs and place the cloves of garlic in a skillet with olive oil. Heat skillet on medium high and toss the garlic cloves until browned on each side. Once the cloves are done, toss them on top of the chicken, spreading out evenly.
Peel and cut up carrots and potatoes. Toss them in the baking dish with the chicken and garlic. Use as much thyme, rosemary, salt, and pepper to your preference and sprinkle over the chicken, garlic, potatoes, and carrots. Cover with aluminum foil and bake for 1 hour and 15 minutes until chicken is cooked all the way through.