The ingredient list now reflects the servings specified
Preheat an oven to 350 degrees F (175 degrees C).
Melt the butter with the olive oil in a large Dutch oven over medium-high heat. Add the chicken to the Dutch oven and brown on all sides in the butter and oil, 5 to 10 minutes. Remove the chicken to a cutting board.
Drain all but 2 tablespoons of liquid from the pan; stir the garlic cloves into the reserved liquid. Return the chicken to the pan; sprinkle the water, lemon juice, salt, thyme, and black pepper over the chicken; cover tightly.
Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
769 calories; 47.8 g total fat; 234 mg cholesterol; 838 mg sodium. 10.8 g carbohydrates; 70.9 g protein; Full Nutrition