Chicken legs with 40 cloves of garlic

 

     A variation on the famous French classic, chicken legs with 40 cloves of garlic is perfect for entertaining. It needs little attention while cooking and can be served hot, chilled or room temperature. And don't worry, all that garlic sweetens as it cooks.

Makes 8 servings

• 6 whole chicken legs
• 40 unpeeled cloves garlic
• 1 pound small red potatoes, quatered
• 1 teaspoon salt
• 1 teaspoon leaf rosemary, crumbled
• ½ teaspoon cracked black pepper
• 2 tablespoons vegetable oil
• 1 loaf Italian or French bread, cut in half lengthwise

1. Prehat oven to 425F ; spray large roasting pan with nonstick vegetable-oil cooking spray.
2. Cut each chicken leg at joint to seperate leg from thigh.
3. Combine chicken, garlic, potatoes, salt, rosemary and pepper in roasting pan ; toss to coat.
4. Bake, stirring occasionally, in preheated oven for 35 to 40 minutes or until chicken, garlic and potatoes are tender ; remove from oven, but do not turn oven off.
5. Place bread, cut side up, on baking sheet ; bake 5 minutes or until lightly toasted.
6. Pinch cooked garlic out of skins and spread on toasted bread ; serve with chicken and potatoes.

BON APPÉTIT