The other day I was looking through my fridge and noticed the expiration date of one of my favorite short-cut items…
Love the ease of grabbing a few cloves out of the fridge without having to mess with the papery mess of peeling those suckers… genius.
Anyhoo, my garlic was approaching its past fresh date and I began trying to figure out what all I could stuff garlic in…
Garlic Cheerios?… nah
Garlic favored bread… more like it…
Garlic to my tomato sauce…yeah…
Garlic in my roast… oh yeah…
And just as we were preparing to become permanent members of the Ant-Vampire League ’round here, I remembered the 40 Clove Chicken recipe I saw while flipping through Gooseberry Patch’s (yet-to-be- released) Fresh from the Farmstand (due out in January).
Want to win it before you can buy it?
Check out my giveaway before it ends…
No worries, I’ll wait.
Anyhoo… back to my garlic.
Can you smell my breath from here?
Don’t worry… if you have ever survived a trip to Buca di Beppos, you can handle the garlic in this dish.
You start out by placing your chicken (breasts or boneless, skinless thighs) in your 9 x13 pan or in my case my large 12 inch cast iron skillet *swoon.
I just love this super easy rustic French country dish and preparing it in my cast iron makes me love it more… just sayin’
Salt and pepper to taste…
I would not recommend tasting raw chicken… but hey, to each their own.
Seriously, don’t lick the chicken… my
pretend lawyer would be so upset with me.
Drizzle on 1/4 cup of olive oil.
Sprinkle on your garlic.
Put a lid on it and bake in a 400 degree oven for 20 minutes.
Chop up 1/2 Cup of Fresh Parsley.
After it has baked for 20 minutes, sprinkle on the parsley, leave uncovered and bake for another 10 minutes.
Serve up with some crusty french bread and some veggies and you have the perfect dinner… simple, yet impressive in 45 minutes or less.
From Gooseberry Patch's Fresh from the Farmstand. For more Food and Fun, visit GOODEnessGracious.com
- 8 Boneless, Skinless Chicken Breasts or Thighs
- Salt and Pepper to Taste
- 1/4 Cup Olive Oil
- 40 Cloves Garlic- Peeled
- 1/2 Cup Parsley
- Arrange Chicken in a 9 x 13 pan.
- Salt and Pepper to taste.
- Drizzle with oil.
- Sprinkle Cloves on top.
- Cover and bake in a 400 degree oven for 20 minutes.
- Then add 1/2 Cup Chopped Fresh Parsley and bake another 10 minutes uncovered.
Linked to Hunk of Meat Mondays