I end up making this recipe once or twice a year, and have posted about it before, but I added a new ingredient that was worth sharing. Lemon juice and zest added a welcome acidity to this super moist chicken dish. After trying the chicken last night, my husband said that from now on, I couldn't make this recipe without it. Here's the link to Alton Brown's recipe: http://www.foodnetwork.com/recipes/alton-brown/40-cloves-and-a-chicken-recipe/index.html.
Chicken with 40 Cloves
adapted from Alton Brown's Recipe, serves 6
- 8 bone-in, skin-on chicken thighs (or a combination of 8 thighs and legs)
- < 1/2 cup plus 1 tablespoon olive oil (see note *)
- 10 sprigs fresh thyme
- 40 peeled cloves garlic
- 1 lemon, peeled and juiced
- Salt and pepper
Preheat oven to 350 degrees F.
*Juice lemon into a measuring cup, add olive oil until it reaches 1/2 cup. You will typically get 3 tablespoons from an average lemon. Season chicken liberally with salt and pepper. Toss with a 1 tablespoon olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil with lemon juice, thyme, lemon zest and garlic cloves. Cover and bake for 1 1/2 hours.
Remove chicken from the oven, let rest for 10-15 minutes and serve.
I served the meal with sauteed snow peas and orange bell pepper and some crusty bread. I hope some of you get to try this delicious recipe!