Roasted Garlic Clove Chicken

It is rare when I watch a cooking show that I want to make all the recipes featured, but the recent airing Chic Chicken Dinner of $10 Dinners with Melissa d'Arabian was different. Everything looked amazing.  After the chicken was done, I noticed there was a lot of fat in the pan from the chicken.  So I spooned some of and proceeded with her sauce recipe.  What a bad idea that was, there was still too much fat and it was too fargone to save it.  So I ditched the sauce and decided to serve the chicken plain.  Which wasn't a bad idea at all.  The chicken was so moist and full of flavor, no chicken fat sauce was needed.  C ate two pieces!  He did avoid the roasted garlic, his loss...I smushed mine all over the chicken.

Roasted Garlic Clove Chicken

4 chicken thighs
Kosher salt and freshly ground black pepper
10 cloves of garlic, skin removed
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon herbes de Provence

Preheat the oven to 350 degrees F. Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic. In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside. Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence. Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes. Once the chicken is done, remove chicken thighs and garlic to a platter for serving.

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