Garlic Chicken

It’s time to get back into the kitchen.

This simple preparation for chicken legs and thighs is something you can throw together last minute or even with some notice to let the flavours – or rather flavour – settle in.
Garlic is the flavour I speak of and it’s used here with abandon. You can experiment with how little or how much you like. For six legs with thigh – separated – I used 12 garlic cloves smashed with salt – the salt breaks down the garlic easier – in a molcajete or mortar and pestle, or minced with your favourite knife. You can use a food processor if you’re really that lazy but I heartily recommend getting your hands dirty – and smelly.
Remove the skin from the chicken pieces and slather – with gusto and with your hands – the garlic paste all over the chicken. Add lots of cracked pepper, a bit more salt and a drizzle of olive oil.
Let the games begin.
Cover and leave them to their own devices in the refrigerator until ready to bake.
Preheat the oven to 350 degrees or higher and bake the chicken until the juices run clear and/or you have the desired caramelization of the garlic. They’re some of the best little bits know to man – and woman.
Serve with other foods like roast potatoes and vegetables, or all by its lonesome delicious self.

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