Garlic Chicken (or 40 Cloves and a Chicken)


Adapted from Alton Brown

4 Pounds chicken, whole cut into 8 pieces
10 Tbls oil, olive divided
10 Sprigs thyme, fresh
40 Cloves garlic, fresh peeled
1 to taste salt and pepper
1 Baguette, for serving

Tools Needed:
Le Creuset Signature Enameled Cast-Iron 3-3/4-Quart Round Braiser, Cherry

Preheat oven to 350 degrees.

Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. 4 minutes each side. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake until chicken is done; start checking internal temperature after 1 hour of cooking. Cook until breasts reach a temperature of 165 degrees and thighs are reach 175 degrees.

Remove chicken from the oven, let rest for 5 to 10 minutes.

Serve with crusty bread for dipping in the oil and spreading the garlic on, if desired.


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