Since I didn’t actually use 40 cloves of garlic (I used one whole bulb which yielded about 12-14 cloves) I’m using the Southern euphemism “40-leven” which is our universal term for “a whole lot” of something. ['leven' pronounced like the number ‘eleven’ without the first letter 'e']
Don’t worry, the chicken doesn’t taste like beer. Well, not like what you’d think anyway. You don’t take a bite and think, Well hello, Old Milwaukee! What you get is a hint of sweetness with an almost nutty undertone. The salt infuses the flavors of the garlic and spices into the chicken and helps it retain moisture throughout the cooking process.
You could totally grill this but when you cook it like this, you cook the garlic too which yields these golden little gems of roasted garlic that you scan schmear on a nice hunk of crusty bread or do like I did and toss it with some roasted cauliflower. OMG! So good!!
Note about the photos: These aren’t the best. I let the chicken sit out too long before I photographed it (long story!) so this almost looks a little dry. Trust me, it’s not! Even after this sat out, got covered in foil, sat out some more while I roasted some cauliflower then got put back in the oven to reheat, it was still insanely moist and juicy and delicious and I already want more!
Of course, if I were a professional food photographer and blogger, I could have sprayed it with WD-40 or hairspray but we actually eat the food I share with you here. If I was a real pro this blog could be so much better in so many ways but I’m no pro. I’m a regular mom with a regular job taking regular pictures of my regular supper right before we actually sit down and eat it.
If you want to have your mind blown about what goes into professional food styling and photography, check out these links:
13+ Secrets a Food Stylist Won’t Tell You
Random Things You Can Use to Make Food Photos More Appealing
10 Strange Food Photo Photography Tools and Tricks