40 clove chicken...pshaw

pshaw...wondering if that makes sense...i never attempted to spell it...anyway - after an inspiring episode of alton brown on garlic i decided to attempt the recipe he had for 40 clove chicken. i knew we were having company and i knew i wanted to make a soup with the leftovers so i added some more chicken pieces and thought i would add some more garlic. having a husband that is half italian however, i know from experience to laugh in the face of a recipe that calls for measly garlic. i typically triple the amount they ask for...this is funny and i pause because i realized that i did this last week when he confessed that he never puts in less than 6 cloves in recipes...anyway - i just started peeling the cloves and then decided to count later...what started as 40 clove chicken turned into 75 clove chicken...yes...75 cloves and i have never had a better response to my chicken before...the other 2 boys that came over for dinner dont usually eat roasted garlic, but did and loved it, so i thought i would pass this recipe along since it made me such a star...

40 Cloves Plus a Chicken
1 whole chicken (broiler/fryer) cut into 8 pieces
1/2 cup plus 2 tablespoons olive oil
10 sprigs fresh thyme
40 peeled cloves garlic
Salt and pepper
Directions
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.

(PS - i stole this image off the internet - i didnt take a picture of my chicken and garlic...or should i say garlic and chicken but picture this with a boat load more garlic!!!)