E. Marie - from the Garlic Cookbook, Sarina Joacobson
This recipe comes from a little book that I bought at Raley's. The recipe is also small enough for a couple, it gives Floyd and I two meals and a snack. If you haven't tried Garlic Chicken, it's a MUST. The market is opening tomorrow, and we might find garlic - if not tomorrow, very soon! Serve with fresh salad mixes from the market, and some great Artisan Bread.
4 chicken thighs
4 chicken legs
salt & pepper to taste
1/2 C. olive oil
2 t. Dinon-style mustard
1 T. balsamic vinegar
2 T. fresh thyme leaves
6 sprigs of fresh rosemary, broken up
1 T. brown sugar
2 medium lemons, halved
2 heads of garlic, cloves separated & peeled
3 medium potatoes, peeled and cut into 1/2” chunks
Season chicken with salt & pepper. Place in a marinating dish or plastic bag.
Mix together the oil,mustard, vinegar, thyme, rosemary & brown sugar.
Pour mixture over chicken, mix gently until chicken is coated. Add lemon halves, and marinate in fridge for 1-2 hours, covered or plastic bag well closed.
Preheat oven to 400 degrees.
Drain chicken, saving the marinade. Leave chicken in fridge while you cook the potatoes.
Toss garlic cloves & potatoes in marinade, then transfer to a roasting pan and roast, uncovered, for 20 minutes.
Place chicken skin-side up in the roasting pan, add lemons, and return to oven. Roast for 40-45 minutes, basting with the marinade occasionally, until chicken and potatoes are cooked through and crisp.