RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4514
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| Recipe Name: |
40 Cloves and a Chicken - Copy - Copy |
| Source: |
Alton Brown, Good Eats |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
10.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
90.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$2.32
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
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Ingredients:
10 Tablespoons oil, olive divided
1 to taste salt and pepper
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Directions:
Preheat oven to 350 degrees.
Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. 4 minutes each side. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake until chicken is done; start checking internal temperature after 1 hour of cooking. Cook until breasts reach a temperature of 170 degrees and thighs are reach 180 degrees.
Remove chicken from the oven, let rest for 5 to 10 minutes.
Serve with crusty bread for dipping in the oil and spreading the garlic on, if desired. |
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| Nutrition per Serving: |
| Calories: |
1271 |
Total Carbs: |
10.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
328.0 |
Fat: |
97.5 |
Protein: |
90.00 |
| Fiber: |
1.00 |
Sodium: |
346.00 |
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