Chicken with Melted Garlic

This dish works best with bone-in, skin-on chicken thighs that weigh about 8 ounces each. Crusty bread is the perfect companion for the copious amounts of melted garlic that result.

Yield: 4 servings
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  • 8 chicken thighs
  • 14 clove(s) garlic peeled
  • 1 1/2 tablespoon(s) thyme fresh
  • 6 Bay leaves
  • 1/2 teaspoon(s) Allspice
  • 1/4 teaspoon(s) ground white pepper
  • 1 pinch(s) nutmeg
  • 1 1/2 teaspoon(s) salt


  1. Heat oven to 300 degrees. Put 8 chicken thighs in large bowl. Press 2 large garlic cloves through a press and rub into chicken. Add fresh thyme leaves, bay leaves, allspice, ground white pepper and teaspoons salt. Grate a pinch nutmeg over chicken and toss. Place chicken in a small roasting pan layer, skin-side down. Cover tightly with foil and bake 45 minutes. Turn chicken skin-side up and scatter with 12 large, peeled garlic cloves. Re-cover and bake 1 hour longer. Turn on the broiler. Uncover chicken and broil several inches from the heat until skin is crispy, about 5 minutes. Garnish with fresh thyme sprigs.
November 2011

This recipe is a personal recipe added by aleisold and has not been tested or endorsed by MyRecipes.

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