- 4 green garlic
- 1.2 cup cider vinegar
- 4tb olive oil
- 8 bone-in thighs
- Trim garlic stalks down to 2in. Chop bottom 1/3 of stalks and discard the rest. Puree with 2-3 and marinate chicken at room temperature for 30 minutes or overnight in the fridge.
- Roast thighs with garlic bulbs in a 12in skillet for 45 minutes at 425 degrees. Serve.