This chicken dish is not lacking in flavor. The garlic and thyme infused olive oil takes ordinary chicken to the next level. Be sure to save the leftover infused olive oil in a sealable container to use in future recipes.
Recipe and photograph by Kimme Hargrove
2 chicken halves
½ cup + 1 Tablespoon olive oil
Salt and pepper
10-12 sprigs fresh thyme
3 whole heads garlic, each separate clove peeled
Crusty French bread or baguette
Heat oven to 350°F.
Rub 1 Tablespoon olive oil over chicken halves. Sprinkle with salt and pepper. In a large cast iron skillet or Dutch oven, brown chicken halves on both sides at medium-high heat, about 4 minutes per side.
Add remainder of oil, thyme and all peeled garlic cloves on and around chicken. Cover dish with aluminum foil and bake at 350°F for 90 minutes.
Let stand for 5 minutes before serving. Serve with crusty bread to dip in olive oil, and spread softened, roasted garlic on top.
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