Slow-baked Aromatic Chicken (Sometimes Called 24 Cloves of Garlic) Thursday, July 2, 2009


6 chicken thighs and 6 chicken drumsticks
1 cup grape tomatoes, halved
24 cloves of garlic, unpeeled
1 cup pitted black olives
1/2 cup fresh basil
1/4 cup olive oil
salt and pepper to taste


Heat the oven to 350 deg. Season chicken pieces with salt and pepper, and pack tightly, in a single layer, into a 9x13P roasting pan. Scatter the halved tomatoes, black olives, garlic and chopped basil over the chicken. Drizzle olive oil over all. Bake about 90 minutes, or until the chicken is very tender and falling off the bone. Serve with new potatoes or pasta. Leave the garlic cloves whole, and let people squish out the juicy innards with their forks as they eat.

A note about the garlic. As it slowly roasts it become much milder and sweeter. I first ate this dish at a wonderful restaurant in Washington, DC. That restaurant called it chicken with “sweet garlic”. Be fearless and give it a try.


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