Adapted from Good Eats to use rosemary instead of thyme, since I don’t like thyme. I prefer dark meat and hate cutting up chickens, so I use all thighs instead of a whole chicken. The original recipe says to bake for 1.5h but that came out a little dry for my taste.
1 10-12 chicken thighs, bone-in, skin on.
1/2 cup plus 2 tablespoons olive oil
2-3 sprigs rosemary
40 peeled cloves garlic
Salt and pepper
Preheat oven to 350 degrees F.
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. Remove from heat, add oil, rosemary, and garlic cloves. Cover and bake for 1 hour.
Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.