French food doesn't have to be complicated. It's weeknight, comfort and minimal ingredient cooking at its best. Chicken with 40 Cloves of Garlic is a magical one-pan meal, where there is only 6-ingredients (if you have salt and pepper on hand!).
Yes, you heard me. Fancy French food! Only 6-ingredients! This recipe is for you!
By utilizing prepared garlic cloves from Market Street, Chicken with 40 Cloves of Garlic will become one of the easiest meals you’ve ever made. In the refrigerated section of the produce department, you will find containers of peeled garlic cloves. This product is a cooking treasure and will save you time when it comes to garlic preparation. By letting Market Street remove the garlic clove peels this meal, that historically is labor intensive, just became incredibly easy.
Traditionally, this recipe, calls for 40 cloves of garlic (about 3 heads of garlic) either peeled or unpeeled. The quirky part to my recipe is that 20 cloves of garlic are peeled and the other 20 are unpeeled. This allows the diners to choose which braised garlic (and yes, the consistency and taste is different!) they prefer. Feel free to use all 40 peeled or unpeeled, it is up to you!
Now, do you want to make this weeknight fancy French meal even more simple? Yes you do! Let Market Street do the shopping for you! Bundle the ingredients into your online grocery cart (don’t forget mashed potatoes from Food-to-Go!) and let your wonderful friends at Market Street do the shopping!
Once home, take 8ish minutes to combine all the ingredients into a baking dish, cover with foil and pop into the oven. Dinner is basically finished at this point, and you have been gifted 1 hour and 45 minutes to sit down and relax! The aroma of slow roasting garlic and chicken will fill your house and be a reminder that good food is possible with a smart recipe and Market Street!
Now then, pretend to be French this week and make this unfussy, simple delicious meal. Oh! And don't forget the baguette! Those 40 cloves of roasted garlic are perfect to spread on top of crusty bread, while dipping in the garlic infused oil.
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Author note: The quirky part to this recipe is that of the 40 cloves of garlic, 20 are peeled and the other 20 are unpeeled. I’ve made this a part of the recipe because garlic, when cooked in its papery package steams; resulting in a softened and sweet clove of garlic. The consistency is unique, delicious and paste-like. However, removing the garlic from the peels, once cooked, tends to be a tricky and sticky mess. The roasted peeled garlic still has a sweetened and soft texture (like the unpeeled garlic clove) but without the mess. Feel free to use all 40 peeled or unpeeled, it is up to you. This recipe is inspired by Richard Olney’s Garlic Chicken.
- 6 to 8 chicken thighs
- 20 cloves of garlic, peeled
- 20 cloves of garlic, unpeeled
- 2/3 cup extra-virgin olive oil
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 bundle of sage, thyme and rosemary tied together
Heat the oven to 350 degrees.
In a large casserole pan, combine the chicken, garlic, olive oil, salt and pepper. Using your hands, thoroughly coat the chicken and garlic with the olive oil, salt and pepper. Make sure the chicken is placed skin-side up. Nestle the herb bundle between and under the chicken thighs.
Cover the casserole pan with foil and place into the oven. Cook for 1 hour and 45 minutes. Remove from the oven and serve with toasted baguette slices and gruyere cheese.
