This is an easy to prepare oven roasted chicken dish, that’s a bit different, is very flavorful, and bound to please most eaters. Mrs. BDB and I prepared it last night, I was hoping for a knock-off of Versaille’s Garlic Chicken (Los Angeles), and while this was extremely good, it didn’t come close to the L.A. version.
1 whole chicken, cut into 8 pieces
40 cloves of peeled garlic
2 cups of EVOO
10 sprigs of fresh thyme
paprika, salt & pepper
Preheat over to 350
Heat a cast iron skillet to medium high on the stove top, and put 1/2 c EVOO in it. Liberally sprinkle your chicken with paprika, salt, and pepper. You can leave the skin on, or remove it, as suits your taste. Brown the pieces in the hot skilled, turning each piece rapidly until the exterior takes on a nice color.
Remove the skillet from the burner, stir in 1 1/2 c EVOO with the garlic cloves and thyme. Mix the ingredients around in the pan. Cover w/ foil, bake 1 hour in the 350 oven, removing the foil for the last ten minutes.
Serve with fresh salad, garden vegetables, and/or rice, with brown and serve dinner rolls to mop up the garlic juice.