Knockin' me out with those American thighs!

Most meat loving Americans can tell you their favorite chicken part:
everything from "legs" to "I'm a breast man, hardy har har." My
daughter like chicken with a "handle" (drumsticks), but I prefer
thighs. I love their small, yet meat filled size. Dark, while not too
fatty or too bony (the way I like my men, hardy har har).
So, when my cooking buddy shared Melissa d'Arabian's $10 dinner recipe
for "Roasted Garlic Clove Chicken," I was delighted to see it called
for thighs (not to mention butter, olive oil, garlic and chicken
stock-the items most good meals contain).
Using about 1/4 more of everything the recipe called for made dinner
for two nights!!! The first night the chicken was served with broccoli
and bread for the roasted garlic and to soak up the sauce. The second
night was a one bowl dish: the chicken with peas over egg noodles and
Romano cheese. My mom tells me the chef won some sort of contest with
this recipe, which serves as a basis for a multitude of variations (my
cooking buddy served it over polenta).
Go for it and let me know how you served it because I will be making it again.