• 4 cloves garlic or to taste

• 1 4-pound chicken, cut into 8 pieces

• Salt and freshly ground pepper to taste

• Sprigs of fresh rosemary, thyme, and sage

• 1/4 cup vegetable or olive oil

Smash the garlic slightly with a knife and rub into the chicken well. Salt and
pepper the chicken and cover with the herbs. Dribble with a little of the
vegetable or olive oil. Cover and leave in the refrigerator overnight, turning the herbs and chicken once.

Remove the herbs from the chicken. Heat a heavy ovenproof skillet large enough
to hold all the pieces. Add the remaining tablespoon or 2 of the oil and place the chicken skin side down. Brown the chicken over a medium-high heat for about 5 minutes on one side.

Remove the skillet with the chicken to a preheated 350-degree oven and bake
for 30 to 40 minutes or until the chicken is crisp and the juices run clear.

Yield: 6 servings.

From Jewish Cooking in America, by Joan Nathan.
epicurious.com



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