Cami's 40 Cloves & A Chicken

This was another hit at our house. It was easy, convenient and had very few ingredients. Although it takes a while to cook the hands on time is minimal. I also bought my chicken pre-divided. The cost seemed to be the same, so why not? I do have one little tip that you may all know already anyway. When peeling the garlic, lay the blade of a large knife horizontally to press down on the garlic until you hear a pop. That is the peel breaking. This makes it much easier to peel.

I never buy chicken with skin or bones. I was surprised how cheap it is when you buy it as a whole chicken. I probably won't switch my ways but I will make this recipe this way again. I did take the skin off one of the breasts because I don't eat the skin and thought it might be easier before I cooked it. This was a mistake. That piece was much drier than the other ones, so in the future I'll just leave the skin on to cook and then remove.

I really enjoyed taking the garlic and spreading it on french bread. I thought it tasted wonderful as did my husband. He ate this for dinner last night, lunch today and dinner again tonight, so I think he likes it.

I wasn't sure if my 12 inch pan could go in the oven. I want to get new pans sometime in the future so I figured if I ruined the pan that would be a good excuse to get a new one. Unfortunately/fortunately the pan did just fine.