In olive oil, I brown the chicken pieces, skin side down first, in two batches.  Meanwhile, I peel 4 heads of garlic — yes, that's about 40 cloves of garlic which makes me very happy.  The cloves are left whole.

Then I zest two lemons and wash sprigs of fresh thyme and rosemary.  I grow thyme, mint, sage, and oregano in a small planter outside — the mint has taken over and there are only a few sprigs of thyme left.  The rosemary comes from our neighbor's yard.  When I'm done browning the chickens, I use the same pot to cook the garlic until fragrant.  Then I add the lemon zest, thyme, and rosemary.  The chicken pieces go back into the pot.  The pot gets covered and goes into a preheated 400-degree oven. 

After 20 minutes, I take the pot out briefly to baste the chicken with its juices.  Back into the oven it goes, but with lid off, for another 30 minutes.  While waiting for the chicken to bake, I make a simple steamed Brussels sprouts tossed in butter and salt. 

When the oven timer goes off, I take out the chicken pieces and place them onto serving platters, leaving the garlic behind in the pot.  To this I add 1/4 cup white wine (left over chardonnay from my clams linguine dish) and let it cook for a few minutes.  Then I put in 3/4 cup chicken broth, season with salt and pepper, and cook for another 5 minutes.  

It was another day of not eating lunch at school, so I'm starving and grateful for this meal.