This has become a family staple. I make it at least once or twice a month. Very simple, very tasty. It uses an entire bulb of garlic separated but not peeled. The kids used to fight for the cooked garlic afterwards. Just squeeze the cloves to release the garlic in your mouth. The cooking process softens the clove and the strong pungent taste. What's left is a mild garlicky, sweet, mushy flavor. Serve with a nice salad and a green veggie.
- Place chichen in a 13x9 casserole dish with 1/4 cup melted butter or margarine.
- Sprinkle with salt and pepper.
- Place potatoes between chicken pieces.
- Place garlic cloves between chicken and potato pieces.
- Bake in a 400 degree oven for 40 minutes.
- Remove from oven, pour honey (I use the squirt bottle kind) all over chicken and potatoes.
- Set timer for 5 minutes.
- After timer goes off, baste the chicken with the pan juices and reset the timer for 5 more minutes.
- Repeat basting four more times for a total of 20 minutes.
The chicken required more like 40 minutes rather than 20 at the end. The flavors sounded wonderful together, but in reality didn't really add much to the chicken - perhaps next time I will try some garlic powder on top of the chicken to boost it. I'll definitely make this again, but with tweaking.
This was just ok for us... I used 8 drumsticks instead of the leg quarters and 4 medium potatoes. I only used 1/4 c of raw honey since we don't like our food overly sweet... While the chicken was moist and tender, they just didn't have much flavor... the potatoes were very bland and kind of rubbery, with crisp edges. I loved the roasted garlic cloves and my BF and I fought over them... they were the best part of the dish. Thanks for sharing, but I don't think this one will be a repeat in our house...
Made exactly as directed (using 6 potatoes and 1/2 cup honey). I thought it was just a bit too sweet, so next time I'll cut back a bit on the honey, and it also seemed like the top of the chicken came out just a little dry. It was a great flavor combination though and easy to make. Thanks for the recipe.