Ingredients
12-16 boneless, skinless chicken thighs
Salt and cayenne pepper
2 heads garlic, cloves separated (1 head’s cloves crushed, 1 head’s cloves whole)
Olive oil
2 cups white wine and/or chicken broth
1 tablespoon dried basil
1 tablespoon dried oregano
2 bay leaves
2-3 lemons, thinly sliced
Preparation
Preheat oven to 350º F. Place thighs in large bowl and sprinkle liberally with salt and pepper. Crush one head of garlic. Heat olive oil in large skillet and quickly sear chicken on both sides. Add crushed garlic, stir and sauté 1 minute. Remove from heat and add remaining garlic. Pour in wine/broth to almost cover. Sprinkle with oregano and basil, add bay leaves. Top chicken with as many slices of lemon as possible. Cover with lid of pan and bake at 350º F for 1 hour. Uncover and bake an additional 30 minutes until garlic is caramelized and chicken is tender. Serve over spaghetti or orzo.
