1 clove garlic
3 tbsp. olive oil
8 chicken thighs, skinned
1/2 c. chopped parsley
3/4 tsp. salt
1 tsp. pepper
1 tsp. nutmeg

Saute garlic in olive oil. Pour into casserole dish when garlic is well coated with oil. Add chicken and turn to coat with garlic and oil. Scatter parsley over top, sprinkle with salt and pepper and nutmeg. Cover and bake 1 hour at 350 degrees.