Provencal Chicken with 40 Cloves of Garlic
| Yield: | 6 To 8 servi |
| Categories: |
| 2 | Chickens (3 lb. each), cut into 8 pieces each | |
| 1/2 | ts | Salt |
| 1 | ts | Freshly ground pepper |
| 3/4 | c | Extra-virgin olive oil |
| 2 1/2 | ts | Herbes de Provence (1/2 tsp. each dried marjoram, oregano and summer savory and 1 tsp. dried thyme), or use all thyme |
| 40 | Whole garlic cloves, unpeeled | |
| 1 | Loaf French or Italian bread, sliced and toasted |
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