Simple tonight...

It's a workday tomorrow so tonight is an easy meal, but good. I had already prepared the bird this past weekend.

Quite simply, it's 40 cloves of garlic (not 40 HEADS, cloves. One little piece off a head is a clove in case you didn't know), one disassembled chicken (I don't use the wings - those buggers get saved for hot wings), some Olive Oil, fresh thyme , a little flour and salt and pepper.

Turn on the oven to 350 and peel the garlic cloves. Use the bigger cloves and save the little ones for something else. You might need three heads. DON'T use Elephant garlic for this. It isn't really garlic. It's more closely related to leeks. Honest. Check this if'n you don't believe me.

Get an oven proof skillet hot with 2 Tbs of the oil. Salt and pepper the bird, coat with flour and place in said skillet to brown. You should know by now which pan is being used in my kitchen. Dense, oven safe and the most full of awesome skillet there is.

See those thighs in the middle? That's what you are shooting for.

Once browned nicely, add 1/2 cup of oil, the garlic and about 10-15 sprigs of FRESH thyme and clamp a cover on the concoction. It then goes into the oven for about an 60 - 90 minutes. Start checking at the lower amount of time. Nothing worse than dry fowl. It's foul.

I know what you are thinking. ALL THAT GARLIC?? It isn't horrifying, it won't scare off vampires and it won't make your breath any worse than it already is. When garlic is cooked like this, it gets sweet and buttery.

When the chicken gets to an internal temp of about 160, pull it out and let it rest for a few minutes. Remember carry over will bring that temp up some. I chose some long grain rice and a nice french loaf to accompany. That now soft and buttery garlic? Check it out. The slice on the left has one clove of garlic, like you see on the right piece, spread over it. Yum.

Enjoy.