My story is one you’ve probably heard before. Young Jewish woman is pre-med in college, ends up in law school after a chemistry accident. 
Garlic Chicken (Meat)
serves 10
2 chickens, each cut in 8 pieces
1/4 cup extra virgin olive oil
Salt & pepper
5 heads garlic
2 tablespoons olive oil
1 teaspoon sugar
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme or basil
Preheat oven to 400°F. Wash and dry chicken pieces and place in a large baking pan. Pour 1/4 cup olive oil over chicken and make sure all pieces are coated. Sprinkle with salt and pepper.
Place the heads of garlic into a large plastic or gallon storage/freezer bag and close. Bang the garlic to separate the cloves. Do not peel the skin off the garlic cloves. Place separated garlic cloves into a bowl, add oil, sugar, more salt and pepper and toss to coat. Pour garlic pieces on top of chicken pieces, along with any remaining oil, tucking some of the cloves under the chicken pieces. Sprinkle with the fresh herbs.
Bake for 1 to 1 1/4 hours, or until chicken is browned and garlic is soft. You can eat the garlic with the chicken by gently pressing the baked cloves and the garlic will pop out.