Garlic Chicken Revisited

When dinner needs to be quick and easy, I turn to garlic chicken for sustenance. I upped the garlic this time, 20 cloves to be exact, crushed to a paste with salt in my trusty molcajete.

I’m really into chicken legs with back attached these days. There’s some extra tasty goodness from those backs that I’m really enjoying. I remove the skin just for some sense of healthiness – but don’t let me dictate your preferences. I used four legs with backs, separating each for eight pieces total.
The garlic paste is worked into the flesh, then add a slick of olive oil, freshly cracked pepper and a smattering of sea salt.
For baking, I’ve given up on tin foil for the joys of parchment paper. Less to clean up, and the chicken doesn’t stick to the paper. And the paper doesn’t stick to the pan like foil always does!
Bake at 375 degrees, turning once, until done, about 40 minutes.
The dish was served with risotto with chopped lemon zest and parsley, and a simple salad of iceberg lettuce sprinkled with blue cheese and sherry vinaigrette.
Dinner is served.


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