http://www.foodnetwork.com/recipes/nigella-lawson/chicken-with-40-cloves-of-garlic-recipe/index.html
I did take the lid off for the last 15 minutes of baking to brown the skin up a bit more. I served with toasted turkish bread and greens. (I did plan to pick up some sourdough - sold out, I had one of those days really, also burnt my pan filling the house with acrid smoke).
The most delicious part for me was the roasted garlic, squeezing it out on to my bread, yum. I must recommend the garlic bread at Wildwater grill Deewhy. The toasted bread is oozing with roasted caramalized garlic. My version really was not even close!
Otherwise the dish was (what i thought) ordinary. I'm not a big chicken thigh fan, i know everyone says it more flavoursome but i still like the breast best. My husband polished off a few - he liked it, my daughter and her new eating-like-an-indian-with-her-hands habit liked it.
I always buy free range chicken but in this case the recipe requiring chicken thigh with skin and bone i had to buy an alternate source (i'm not quite up to butchering a few whole chickens - maybe next time?). So i think that is a major problem with the chicken tasting ordinary.
I also avoided the delicious chicken juices (i.e. fat) in the pan since i really really need to lose weight ;(
I think i will cook Nigella's 'sweet potato supper' again to fulfill my need for roasted garlic.
I saw that recipe but 40 cloves of garlic seemed quite many for me. Your chicken though makes me want to reconsider.
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