This simple recipe captures the milder, full flavor of roasted of garlic and turns out moist, delicious chicken and beautifully browned cloves every time! It doesn’t get any better, or simpler than this! If you like a sharper garlic flavor, cut back on the parsley. This flexible dish can be served a thousand ways. The first night I serve it as the main dish with vegetables on the side. Leftovers can be served on a salad, over pasta with white sauce, on sandwich rolls, and the garlic cloves are fantastic spread on garlic bread or in dressing.