This dish has a massive garlicy flavor.
Making the garlic paste was easy and quick. The slowest part was pressing all the cloves through the garlic press. This was by far the easiest way to get the garlic pieces small enough.
Mixing the garlic with the salt and pepper helps to break down the garlic a bit. I used the flat edge of my knife to mash everything together. It was a great paste.
I honestly didn’t think when spreading the paste that there was enough. I thought about adding more, but I am sure glad I didn’t!
Marinating the chicken overnight really allows the garlic to release. There is a ton of garlic flavor despite what I thought to be a small amount of paste.
The chicken is easy to brown. I used butter instead of oil.
Once browned I put the pan in the oven for about 30 minutes to finish cooking the chicken. The aroma of the garlic and cooking chicken filled my house. It was great!
The chicken was tender and delicious!
GARLIC MARINATED CHICKEN
1 Whole Chicken
1 Bulb Garlic
1 Teaspoon Salt
¼ Teaspoon Pepper
Cut chicken into pieces. Mince garlic, sprinkle with salt and pepper. Mince again until it resembles a paste. Spread garlic paste on each chicken piece, rubbing well. Place chicken in dish, cover with plastic wrap and refrigerate overnight. Pat chicken dry without removing seasoning. Heat 2 Tablespoons of oil in a Dutch oven. Brown chicken on all sides. Continue cooking over low heat until chicken is cooked through, or in a 350 degree oven for 20 to 30 minutes.
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