I love garlic. When roasted, the flavor becomes mild and creamy and less harsh than when it’s raw. This recipes really highlights the buttery quality of the garlic and makes it a great dish served with some crusty bread.
This is a classic recipe that many, many cooks have made their own. This is my version. I use the thighs and legs because they have more flavor than the breast and also because they cook more evenly than if I were using white and dark meat. I also find it tastier than roasting a whole chicken because it absorbs the flavor of the sauce while it’s cooking. While the classic recipe calls for 40 cloves of garlic (obviously!), I usually try to use as many as I can stand to peel. Here is a great video from Saveur for “How to Peel a Head of Garlic in Less Than 10 Seconds.”
2 Chicken Legs, with the skin and the bone
2 Chicken Thighs, also with the skin and the bone
40 Cloves Garlic, peeled
1/2 C. Dry White Wine
1 C. Chicken Stock
Salt and Pepper, to taste
1. Heat oven to 350 degrees. Heat oil in a large pan with high sides.
2. Season chicken with salt and pepper and add to pan, skin side down and turn once until golden brown.
3. Take the chicken out and turn the heat to low. Add the garlic cloves and cook until light brown and toasted.
4. Add the white wine, continue cooking and scraping the brown bits from the pan until reduced.
5. Add the chicken back to the pan along with the chicken stock. Cover the pan with a lid and bake in the oven for about 25 minutes, until the chicken is glazed and the juices run clear.