Italian Chicken

What you’ll need:

•	12 chicken thighs (we like free range, organic chicken)
•	Salt (we like Kosher)
•	Red pepper flakes, according to taste
•	4 heads garlic, cloves separated and peeled
•	½ cup olive oil, (cold pressed, virgin)
•	2 cups white wine
•	3 lemons, quartered
•	1 ½ teaspoons dried basil
•	1 teaspoon dried oregano
•	2 bay leaves
•	½ cup chopped parsley

What to do:

1.	Preheat the oven to 350 degrees F.
2.	Place the chicken in a large bowl and lightly coat with salt and red pepper.
3.	Crush half of the garlic cloves with a garlic press or knife. Leave the remaining cloves whole.
4.	Heat ½ cup of the oil in a roasting pan large enough to hold the chicken in 1 layer, over 2 burners over medium-high heat. Add the chicken and sear on both sides.
5.	Add the crushed garlic and cook, stirring, until fragrant, about 1 minute.
6.	Remove from the heat and add the remaining ingredients, stirring well to evenly distribute. Cover the pan tightly and roast for 1 hour.
7.	Uncover and roast until the chicken is brown and tender, and the garlic is caramelized, about 30 minutes, basting occasionally.
8.	Remove from the oven. Transfer the chicken to a platter and sprinkle with the parsley. Spoon the pan juices over the chicken, or serve on the side.

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