- 2/3 cup olive oil
- 1/4 cup red wine vinegar
- 20 cloves garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 large whole chicken, cut into 6 serving pieces
- 1 teaspoon olive oil, or as needed
- 1 pinch salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh Italian parsley (optional)
- Pour olive oil into blender and add red wine vinegar, garlic, thyme, rosemary, oregano, and red pepper flakes. Blend until garlic marinade is smooth and creamy.
- Cut several deep slashes into the meat of each chicken piece using a sharp knife. Place chicken into a large bowl, pour marinade over chicken, and stir to get marinade into the cuts and all over the chicken. Cover bowl with plastic wrap and refrigerate overnight.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Lightly grease the foil with 1 teaspoon olive oil.
- Arrange chicken pieces onto the prepared baking sheet and season both sides of chicken with salt and black pepper.
- Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest piece of chicken reads 160 degrees F (70 degrees C), 40 to 45 minutes. Top with chopped Italian parsley.
03/12/2017
recipepes.com
Chicken with 20 Cloves of Garlic, recipe
PT15M
PT1H
5
455 calories
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