The savoury referred to in this recipe refers to summer savoury, a somewhat lesser-known spice. It can be replaced with an equal mix of sage and thyme, though it will taste a little different.
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In anticipation of Halloween, Alton Brown did a show all about garlic and vampires, in which he taught "The Count" not to be afraid of garlic. Yes, it was hokey as hell - classic Alton Brown - but the recipe is ridiculously easy and very tasty.
Instead of a whole cut-up chicken, my grocery store had chicken thighs on sale for $0.73/lb, so this was also a steal to make. Although I trimmed the skin on the thighs, I'm going to try it next time skinless, since there's no need for the additional fat, given the amount of olive oil in the recipe. I used dried thyme as well, and a large (14" diameter) deep skillet, but if your frypan/skillet couldn't go into the oven, I think this would be fine to first brown it on the stovetop, then pop everything into a baking dish in the oven. Given the ease of this recipe, it might make a good addition to a buffet dinner. Either way, your kitchen will be filled with the delicious aroma of roasted garlic.
I served the many cloves of garlic over the chicken and on the side. They were delicious spread on slices of fresh French bread.
Most time-consuming part of this recipe was simply skinning cloves from two large heads of garlic. Once you separate the cloves, give each a light smash with a mallet or side of a broad knife to loosen the skins.
Preheat oven to 350 degrees F.
Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.
Original recipe here: http://www.foodnetwork.com/recipes/
( Scrambled Tofu with Tomato and Peppers )