40 Clove Garlic Chicken This simple recipe captures the milder, full flavor of roasted of garlic and turns out moist, delicious chicken and beautifully browned cloves every time! It doesn’t get any better, or simpler than this! If you like a sharper garlic flavor, cut back on the parsley. This flexible dish can be served a thousand ways. The first night I serve it as the main dish with vegetables on the side. Leftovers can be served on a salad, over pasta with white sauce, on sandwich rolls, and the garlic cloves are fantastic spread on garlic bread or in dressing!
6 bonelessskinless chicken breasts Coarsesalt and freshly ground pepper 1/4 cup olive oil 40* garlic cloves peeled (or less...I just peel until I get bored :) 1 t. dry parsley or 2 T chopped fresh parsley Preheat oven to 400 degrees. Season chicken all over with salt and pepper. drizzle with oil and arrange in a single layer in a 9 x 13 inch dish. Scatter garlic cloves over chicken. Cover tightly with foil or a glasslid. Bake for 20 minutes. Sprinkle with parsley and continue to bake, uncovered, 10 minutes longer. Serves 6 * I rarely have more than 10 to 12 cloves, and it is always delicious and very garlicky. Note: I use the ingredient amounts as a suggested framework. You can really adjust this dish to your taste, and it is nearly impossible to ruin! Just be sure to use real, fresh whole cloves for best flavor and not the chopped jarred garlic. Step by step photo tutorial of this garlic chicken recipe are found here at: http://www.gwens-nest.com/family-favorite-recipes/garlic-chicken-recipe