Friday, January 16, 2015

Garlic Chicken and Potatoes

This is a variation of the Chicken with 40 Cloves of Garlic I made sometime ago.  It came about when someone suggested to me:  (1) add potatoes and make it a 2-in-1 dish, (2) use both peeled and unpeeled garlic, and less of it, and, (3) skip the herbs.

6 large pieces chicken thigh, bone-in and skin on (rinsed then patted dry)

650 to 700 grams potatoes, skin on, scrubbed clean then cubed
1/4 cup butter, melted
1/2 teaspoon fine salt
1/2 teaspoon freshly ground peppercorns
4 cloves garlic, minced

1 tablespoon each sea salt and coarsely ground peppercorns
1 whole head of garlic, unpeeled, cloves separated

Place the potatoes, in a single layer, in a disposable aluminum baking pan (about 8x12-inch).  Pour the melted butter over the potatoes.  Sprinkle the salt, ground peppercorns and minced garlic.  Toss everything together until the potatoes are coated with the melted butter and spices.

Rub calamansi over the chicken.  Rub the salt and pepper mix onto the chicken, and in between the skin and meat.  Arrange over the potatoes.  Scatter the unpeeled cloves of garlic all over.  Bake at 375F for about an hour.

I couldn't believe it but this version was a bigger hit than the one with 40 cloves of garlic.

Apparently, the secret to the dish is to keep the garlic unpeeled.  As the dish is baking, the garlic is transformed into soft mush that's so tasty and delicious!  It's especially good smeared on the chicken!

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