'If you’ve ever said the words 'too much garlic,' don’t talk to me ever again.'
Now that I’ve alienated a large swath of you, dear readers, let me qualify: This new recipe uses the Charlie’s Angels trifecta of olive oil, heat, and time to produce a garlic situation that’s more chill Aquarian than raging Scorpio, plus some fall-off-the-bone tender chicken to boot.
The whole thing only takes ten minutes to prep—chicken legs, salt, sliced lemon, all that garlic, a few sprigs of thyme, a fresh chile , and an ungodly amount of olive oil all meet up in one baking dish—but it needs some good QT in the oven to roast. You’ll know it’s ready when the meat is barely hanging on, and everything is bubbling and crisp .
Once it cooled down, I popped the soft, melty garlic cloves out of their skins and stirred them back in with the chicken. You could keep them intact if you like theof garlic more than reality of garlic garlic everywhere, but please see above for my true feelings on this subject. You can add a, but real garlic worshippers know the move is to ditch the fork and soak up as much of the stuff as possible with a loaf of bread.
Which brought me back to another prized moment: That time I got lost in Tuscany and had one of the best, most garlicky meals of my life. I'll never find that random village or restaurant again, but I'll always have this recipe—and my strong, lingering garlic... memories—to bring me back.
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