If you’re lucky enough to have a good ethnic market in your neighborhood, then you’ve probably seen shrink-wrapped packages of fresh, peeled garlic in the produce section. Sold by the pound, this garlic is worth its weight in gold. Buy a package and use it, all of it, for this chicken.
Serve this with simple steamed potatoes and steamed broccoli to counter all that garlic.
This chicken really tastes best with dark meat but works just as well with white. If you’re using breasts instead of thighs, reduce the final cooking time by about 3 minutes so that the chicken doesn’t dry out.