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I know when you read the recipe and you see that there’s 4 heads of garlic in this recipe, you gonna think I’m a nutcase !! I’m a garlic lover !! and yes…too much garlic can really stink your breath and perhaps turn the dish into yucky instead of yummy. Understand that all these garlics are actually cooked in whole. They are not chopped or minced. So, in other words, you don’t really eat the garlic (unless you choose to). The garlic really flavors up the chicken nicely without overwhelming it. This is also another very easy dish and my girl loved this garlicky baked chicken. She didn’t eat the garlic, but she liked how the overall dish taste and a 2 1/2-year old can be very brutally honest when she doesn’t like something! This one is a winner!
Ingredients
Method
- Preheat your oven to 350 F. Preheat the oil in a large oven-proof Dutch oven (large enough to place 8 pieces of chicken in one layer). Place the chicken (skin side down) and sear the chicken over high heat. Do this in batches and don't over crowd the pot or they will not brown properly. Transfer the seared chicken into a bowl. Add in the finely chopped spring onion into the Dutch oven and stir-fry them for about 30 seconds. Add in half of the garlic. Place the seared chicken back (along with its juice) into the pot and topped with another half of the garlic. Season with salt and pepper. Cover the Dutch oven with a lid. Pop it into the oven and let it bake for the next 1 1/2 - 2 hours or until the chicken is cooked through
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