I’ve been sick for the last week, finally feeling better so feel like cooking. This is a recipe for garlic lovers. Used my toaster oven, and you need to understand the difference between it and a regular oven. Because of the way they work 90 percent of the heat is on the bottom. You need to compensate or you can burn the bottom of things. I made this with roasted potatoes and carrots.
4 bone in skin on chicken thighs
8 peeled and squashed cloves of garlic
1 teaspoon salt
1 teaspoon coarse ground pepper
Cover the toaster oven baking dish with parchment paper. Sprinkle salt and pepper on your raw meat cutting board. Place 2 cloves of garlic under the skin of the thighs. Rub both sides of the thighs in the salt and pepper. Place the thighs skin side down on the parchment paper. Set the toaster oven for 90 minutes at 325. After 30 minutes turn the thighs over. If your using potatoes they go in at the same time and are turned every 30 minutes. Carrots take 60 minutes and are turned after 30 minutes.
How I Cook — by Graham Stewart 