Recipe by Sarah Tenaglia
12 cloves garlic, peeled
6 tbsp. olive oil
1 tbsp. coriander seeds, crushed
1 tbsp. dried oregano
1 tbsp. lemon-pepper seasoning
12 bone-in, skin-on large chicken thighs (about 6 lb.)
Preheat oven to 400°. In food processor, chop garlic. Add next 4 ingredients and 2 tsp. salt; pulse until paste forms. On foil-lined baking sheet, arrange chicken in single layer; rub garlic paste over and under skin. Roast until cooked through, 30 to 40 minutes. Let cool. Wrap 4 thighs. Shred remaining chicken; discard skin and bones. Divide between two 1-qt. airtight containers. Refrigerate chicken.
Time-Saver: For super-easy cleanup, line your baking sheet with foil.