The recipe below originated in the south of France, in a region heavily influenced by Italian and Mediterranean flavors. Using an entire head of garlic seems like an overpowering choice, but the garlic mellows and sweetens greatly during the extended cooking time until it’s almost caramelized. This dish is guaranteed to become a new favorite.
Old-fashioned versions of this dish call for vermouth and tarragon, which tend to produce a flavor that’s a bit too much like licorice for modern tastes. Here a splash of white wine and sprinkle of marjoram keep the herbaceous quality and subtle sweetness. The garlic cloves are soft and buttery after cooking and taste great as a spread, stirred into veggies, or used to make mashed potatoes (learn how in the Pro Tip at the end of the recipe).
Pro Tip: The perfect side for this chicken is mashed potatoes made with the roasted garlic. Boil 2 lbs. cubed and peeled potatoes for 15-20 minutes in boiling salted water. Drain and add 2 tablespoons butter, 1 cup of milk, and the reserved garlic, squeezing each clove from its husk. Mash together and season to taste with salt and pepper.
