There's a famous roast chicken recipe you may have heard of called "chicken with 40 cloves of garlic." While the amount of garlic in that recipe seems impressive, the fact that the garlic cloves are left whole results in a sweet and fairly mild garlic experience.
This chicken with 20 cloves of garlic isn't quite so subtle, and features the "stinking rose" in a pungent one-two punch. The fistful of garlic is first pureed and used as a marinade, then used as a sticky glaze as the chicken roasts. The result is chicken as a very effective garlic delivery system.
As you'll hear in the video, I recommend throwing a handful of chopped Italian parsley on top when you serve this delicious chicken. Fresh parsley really does freshen the breath when large amounts of garlic are consumed. In fact, this is the origins of the ubiquitous sprig of parsley that sits uneaten on so many plates.
By the way, that reminds me of one of the first dirty kitchen jokes I ever heard, and still one of my favorites. Since I get a fair share of minors on the blog, you'll fill in the blanks yourself, but it really shouldn't be too hard.
"What's the difference between parsley and ________? Nobody eats parsley." Enjoy!
20 cloves garlic, peeled
1/4 cup red wine vinegar
2/3 cup olive oil
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried oregano
1/2 tsp red pepper flakes
1 large whole chicken, cut into serving pieces
salt and fresh ground black pepper to taste
Parsley Photo (c) Flickr User Joylitas