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).
Check out my giveaway before it ends…
No worries, I’ll wait.
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.
I just love this super easy rustic French country dish and preparing it in my cast iron makes me love it more… just sayin’
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.
- 8 Boneless, Skinless Chicken Breasts or Thighs
- Salt and Pepper to Taste
- ¼ Cup Olive Oil
- 40 Cloves Garlic- Peeled
- ½ 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 ½ Cup Chopped Fresh Parsley and bake another 10 minutes uncovered.
Linked to Hunk of Meat Mondays
I am the mama behind GOODEness Gracious and the owner of Cris Goode Solutions.Here at GOODEness Gracious, we like to keep it light and fun as we cook up family meals, share our super mommy secrets and chat it up about the GOODe life:)So come on in and sit a spell.