Chicken Quarters with Roasted Garlic Sauce
serves 4

Chicken Quarters with Roasted Garlic Sauce

Falling off the bone, juicy chicken with an amazing garlic sauce. If you have never had roasted garlic this is a great way to try it. Roasting the garlic really mellows out the flavor. Don't skimp on the garlic- it's not a misprint.

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4 thighs with leg attached
4 whole heads of garlic, separated into cloves with just the thin papery outer skin removed.
1/2 tablespoon olive oil

1/2 tablespoon un-salted butter
1 tablespoon lemon juice
1 tablespoon fresh thyme

1. Pre-heat the oven to 350 degrees. Wash and dry the chicken quarters.
2. Heat a large skillet over medium high heat. Add the oil and butter to the hot pan. Swirl to coat the pan.
3. Place chicken skin side down in the hot skillet. Cook until browned, about 5 minutes.
4. Turn the chicken over and brown the other side. Remove the chicken and place it in a glass-baking dish. 
5. Add all the whole un-peeled garlic cloves to the skillet, stirring well.
   
6. Pour the lemon juice over the top of the chicken in the baking dish.
7. Sprinkle the thyme over the chicken. Place the garlic cloves around the chicken. 
8. Cover the baking dish, bake for 1-1/2 hours. 
9. Remove skin from chicken and place the chicken on a serving dish. Squeeze the garlic out of the peels. (Be careful it will be hot!)
10. To make the sauce, mash the garlic and add to the chicken juices mixing well. Serve the roasted garlic sauce over the chicken pieces.

Calories 281, Fat 14.2g, Cholesterol 170mg, Sodium 323mg
Carbohydrates 5.7g, Fiber 1.5g, Sugars 0.0g, Protein 32.9g