I use a similar recipe from the 1980s-era Cooking in a Small Kitchen; it adds thyme and a few stalks of celery at the bottom of the pot to prevent sticking.

It is brain-dead easy. And yummy, as long as everyone in the family eats it.

I usually cook ratatouille alongside, FWIW.
https://www.nigella.com/recipes/chicken-with-40-cloves-of-garlic