Garlic Roast Chicken
- 1 tbsp regular olive oil
- 2 chicken thighs (with skin on and bone in)
- 2 scallions
- 3 sprigs fresh thyme
- 10 cloves garlic
- 1 tbsp dry white vermouth or white wine
- 1/4 teaspoons table salt
- pepper
- Preheat the oven to 350 degrees F.
- Heat the oil on the stovetop in a wide, shallow ovenproof and flameproof Dutch oven (that will ultimately fit all the chicken in one layer, and that has a lid), and sear the chicken over a high heat, skin-side down. This may take 2 batches, so transfer the browned pieces to a bowl as you go.
- Once the chicken pieces are seared, transfer them all to the bowl. Finely slice the scallions, put them into the Dutch oven and quickly stir-fry them with the leaves torn from a few sprigs of thyme.
- Put 5 of the unpeeled cloves of garlic (papery excess removed) into the pan, top with the chicken pieces skin-side up, then cover with the remaining 5 cloves of garlic. Add the vermouth (or white wine) to any oily, chickeny juices left in the bowl. Swish it around and pour this into the pan too. Sprinkle with the salt, grind over the pepper, and add a few more sprigs of thyme. Put on the lid and cook in the oven for 1 1/2 hours.
regular olive oil, chicken, scallions, thyme, garlic, white, salt, pepper
Taken from www.epicurious.com/recipes/member/views/garlic-roast-chicken-51497371 (may not work)