Garlic Roasted Chicken

This was just one of those recipes that I threw together. Had some chicken, had some garlic, had some dinner.

Garlic Roasted Chicken

1 whole chicken, cut into 8 pieces
2 heads of garlic, peeled but not crushed
1t thyme
1T olive oil
salt/pepper

Place cut chicken into a shallow roasting pan and return to refrigerator uncovered for at least 2 hours (this dries out the skin and will give you really crisp skin). Remove from refrigerator 1/2 hour before cooking.

Drizzle olive oil over chicken. Sprinkle salt, pepper, and thyme. Toss garlic cloves in the bottom of the pan. Bake in 375 oven for 45 minutes. Remove pan from oven. Take a fork or knife and smear roasted garlic onto chicken pieces. Put back in the oven for 10 more minutes or until chicken is done.

Roasted garlic adds such flavor and it really gives its all here to the chicken. This recipe really comes together quite easily and quickly. There is not a lot of work, but you do need to plan ahead a bit. Leaving the chicken skin exposed to the air is key to crisp skin. You can do this first thing in the morning and leave it exposed all day.

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