Chicken with 40 cloves of Garlic

Name: Chicken with 40 cloves of Garlic
Cuisine: American
Ingredients: 1 3-to-4 pound broiler/fryer chicken, cut into eight pieces; to taste kosher salt,; to taste black pepper, freshly ground,; 2 tablespoons plus 1/2 cup olive oil (not extra-virgin); 5 sprigs fresh thyme; 40 cloves garlic, peeled

PaulN @cook_6047903

This recipe is by one of my favorite cooks: Alton Brown. Easy and delicious.
PS: Spreading the braised garlic on slightly toasted bread is really the best part.....;)
And, the oil left in the pan is really garlic-infused oil. Use with with salads, etc. It lasts about 10 days in the fridge.

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Ingredients

13-to-4 pound broiler/fryer chicken, cut into eight pieces
to tastekosher salt,
to tasteblack pepper, freshly ground,
2 tablespoonsplus 1/2 cup olive oil (not extra-virgin)
5 sprigsfresh thyme
40 clovesgarlic, peeled

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Steps

1

Heat oven to 350°F.
2

Season the chicken all over with salt and pepper. Coat the chicken pieces on all sides with 2 tablespoons of the oil.
3

In a 12-inch straight-sided oven-safe sauté pan over high heat, cook the chicken for 5 to 7 minutes per side, until nicely browned. Remove the pan from the heat; add the remaining 1/2 cup oil, the thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
4

Remove the pan from the oven and set aside for 15 minutes with the lid on. Serve family style with plenty of toasted bread to spread the softened, fragrant garlic on.