40 Cloves, Chicken, and Potatoes

Chicken pieces are browned with diced potatoes, then slowly baked with a generous amount of olive oil, thyme, and whole garlic cloves until deeply tender. The garlic turns soft and mellow, creating rich pan juices for serving.

Total time: 2 h 18 min • Active: 2 h 10 min • Inactive: 8 min

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Ingredients

1 count chicken
≈1 tsp (to taste) salt
≈0.5 tsp (to taste) black pepper
10 tbsp olive oil
≈4 cup (diced) diced potatoes
10 sprig fresh thyme leaves
40 clove garlic

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40 Cloves, Chicken, and Potatoes

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Heat 2 tablespoons of olive oil in a wide fry pan or skillet over high heat.

Season the chicken pieces all over with salt and pepper.

Brown the seasoned chicken and diced potatoes on both sides in the hot oil.

Preheat the oven to 175°C.

Remove the pan from the heat, then add the remaining olive oil, thyme, garlic, and browned diced potatoes to the browned chicken.

Cover the pan and bake until the chicken is very tender and the garlic is soft.

Let the baked chicken rest before carving.

Carve the rested chicken and serve with the garlic and pan juices.

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Variation of 40 Cloves and a Chicken

40 Cloves, Chicken, and Potatoes

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