Green garlic is young garlic, also known as baby garlic. It’s the garlic plant before it grows into the big bulb that you’re familiar with, and it is found in every grocery store ahead of Passover.
Ingredients (4-5 servings)
4 heads of green garlic, peeled only from the outer skins
Zest and juice of 1 lemon
Coarse salt, black pepper
2/3 cup (160 ml) olive oil
5 chicken quarters, halved into drumsticks and thighs
Instructions
-
Preheat the oven to 200°C (390°F).
-
From one of the heads of garlic, extract half of the cloves and grate them into a bowl. Remove the thyme leaves from the stems and finely chop them. Add the lemon zest, salt and pepper, and mix well.
-
Arrange the chicken parts in a baking dish. Drizzle lemon juice over them and brush with the garlic-thyme mixture on all sides, including under the skin.
-
Cut off the top of the remaining heads of garlic with a knife and place them between the chicken pieces. Brush them with the garlic mixture as well.
-
Pour the olive oil over the chicken and garlic, then add the wine to the dish.
-
Roast in the oven for about 20 minutes, until golden. Remove from the oven, pour the accumulated juices from the pan over the chicken, cover with aluminum foil, lower the heat to 180°C (350°F), and roast for an additional 20-25 minutes, until the chicken is fully cooked. Remove the foil and roast for another 5 minutes, until the chicken is golden-brown. Serve.
