Have you ever heard of eating Chicken with 40 Garlic Cloves? It’s a pretty common recipe that you can find in most cookbooks. Since we’re garlic obsessed over here, I thought it was time to try it. Here’s the thing about roasting garlic…when you roast it, it becomes sweet and mild. Believe it or not, you will want to eat all 40 cloves of garlic. I also loved this meal because it was super simple. It took me about 5 minutes to prep and only 25 minutes to cook. Plus, I used a foil lined baking sheet, so clean up with a cinch too. Dinner is served.
1 pound boneless, skinless chicken breasts
5-6 bulbs of garlic
Extra Virgin Olive Oil (EVOO)
Lots of salt and pepper
parsley to garnish
Preheat oven to 350 degrees
Line a baking sheet with foil and lightly spray with Pam.
Lay each piece of chicken across the baking sheet. Remove the garlic cloves from the bulbs and count out 40 of them. Peel all of the cloves (if you press the end of your knife against the clove, the garlic will kind of pop out of its shell…it’s ok if the cloves aren’t perfectly in shape…they can be a little smushed from you pressing against them to get them unpeeled).
Scatter the 40 cloves on top of and around the chicken. Drizzle a liberal amount of EVOO over the chicken and garlic (about 4-5 tablespoons over all of the chicken). Sprinkle with a generous amount of salt and pepper. Take another piece of foil and cover the baking dish, so that the chicken is covered tightly.
Bake 20 minutes then remove the top foil and continue baking another 5-7 minutes.
Serve each piece of chicken with generous amounts of garlic and garnish with parsley.
You can serve pasta alongside this meal but we ate it with crusty bread. Crusty bread and roasted garlic are a match made in heaven. Happy Dinner!