Kitchen Moxy’s Garlic Chicken

Roasted Garlic Chicken

Here is a terrific recipe for skinless, boneless chicken thighs, great for a party or a special dinner.  Or use legs/thighs. Yes, you do have to love garlic, so be sure only to invite those who have an acquired taste for this tasty allium.

This recipe can be prepared the day before and as a note, the longer you marinate it – the taster it becomes.  It is best to marinade for at the very least, 6 hours up to 24 hours in advance.  Please use only fresh herbs and fresh garlic cloves with this recipe, or you will rob yourself of the intoxicating aroma and flavor of this dish.

If you prefer to cook chicken breasts, reduce cooking by about 20 minutes to prevent white meat from drying out. Keep the temperature at 400 degrees.

MARINADE

• About 1 cup of olive oil – more or less to cover the chicken pieces
• 6 peeled and smashed garlic cloves – cut in half after you smash them
• ½ cup of fresh minced flat leaf Italian parsley

PROCEDURE

•    Wash and dry chicken thighs
• Spread them flat in a baking dish large enough to hold all thighs
• Combine olive oil, garlic cloves and parsley and pour over thighs
• Cover baking dish with plastic wrap or lid and refrigerate for up to 24 hours, turning only once during that time.

After 6 – 24 hours

• Remove chicken from marinade and scrape off excess olive oil and place chicken in a shallow, foil lined, rimmed cookie sheet
• With a slotted spoon, scoop up garlic and parsley from marinade and spread on top of chicken
• Reserve 1/3 cup of olive oil from marinade
• Preheat oven to 400 degrees

In a bowl combine

• 8 more garlic cloves, minced or grated
• The 1/3 cup reserved olive oil
•   2 tablespoons fresh rosemary chopped
•   2 tablespoons fresh thyme leaves

1. Pour this mixture on top of chicken in pan
2. Bake at 400 degrees for 50 – 55 minutes – do not turn chicken during baking.
3. *Note: do not crowd chicken pieces in roasting pan – this will steam the chicken rather than roasting it.

Enjoy

*Great paired with my recipe for Barley Au Gratin and a salad, tossed with balsamic vinegar and olive oil.