Eat more garlic. It's good for you.

I love garlic. Love it. I normally buy it by the head and use as needed, but once in awhile I cheat and get the bag of pre-peeled cloves. Problem with those, however, is that you really need to use them quickly, and they include a LOT of garlic.

Enter 40 Clove Chicken. I make this kind of a lot. But usually with chicken breasts and just do it on the stovetop (also delicious, but more of a mess. And healthier, cause I replace most of the butter with sherry) and serve with mashed potatoes. I just searched this blog for that recipe but apparently I've never posted it?? I apologize. Next time I do it, I will.

You can use bigger pieces of chicken for this, whatever fits in the skillet without being squashed (Breast, thigh, etc., but it'll work best if they are bone-in pieces. Cook it a little longer—up to 1.5 hours for an entire chicken.)

Oh, and crusty bread is necessary with this one. You need something to smash those roasted garlic cloves onto. Also, the final product photo is terrible, but I'd already dug in before I realized I hadn't taken one, and it was too late to do any art direction on my plate. Sooooo, yeah...here it is before I stuck it in the oven.

One Pot 40 Clove Chicken and Potatoes

1.5-2lbs chicken wings/drummettes (About 16 pieces)
Salt and pepper
1/2 tsp dried thyme leaves (or 6 fresh sprigs)
Olive oil
2 tbsp butter
4 medium yellow potatoes, quartered
About 40 cloves of peeled garlic

Heat oven to 350.
Sprinkle chicken well with salt and pepper. In large heavy skillet, heat about 2 tsp oil and 2 tbsp butter over medium high. When hot, add chicken and brown about 3 minutes, turn and brown the other side about 3 minutes.

Add potatoes, and stir to combine. Turn off heat. Add garlic, and do your best to get all the cloves on the bottom (under the chicken and potatoes). Sprinkle thyme, salt and drizzle a little olive oil over the top of everything.

Stick skillet in hot oven, cook for an hour. About half way through, turn the chicken pieces over and throw a piece of aluminum foil loosely over the top. Add salt to taste and let rest about 5-10 minutes before eating.