I bookmark a lot of recipes, partly because it’s convenient and I’m forgetful. And always with the mindset of I’ll make it later. Sometimes later never comes, but occasionally a recipe sounds so good, I must make it immediately. This is one of those recipes.
I love chicken (although I am woman enough to admit cooking a whole chicken scares me), and I loooooove garlic, particularly roasted garlic. When I saw Melissa d’Arabian make this on her show Ten Dollar Dinners, I was glued to my TV and licking my lips.
This recipe is a definite keeper. A) The recipe came together in minutes. Score! B) Was cheap to make. Double score! C) Tasted … fabulous. Triple Score! It’s really a no brainer–this is a recipe that begs to be bookmarked and made ASAP.
Her original recipe called for thighs, but I used bone-in chicken breasts and adjusted slightly for a longer cooking time. She also used herbes de provence. I found some reasonably priced at World Market in a little packet for 99 cents. Or you can substitute your favorite herbs in its place.
Melissa paired this with a yummy parmesan bread slathered with roasted garlic cloves. I’ll be sharing that recipe later this week.
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Roasted Chicken with Garlic
Recipe from Ten Dollar Dinners with Melissa d’Arabian
- 8 chicken thighs (I used breasts)
- Kosher salt and freshly ground black pepper
- 1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 teaspoons herbes de Provence
- 2 teaspoon flour
- 1/2 cup chicken stock
- 1 teaspoon lemon juice or to taste
- Preheat the oven to 350 degrees F.
- Rinse and pat dry the chicken. Salt and pepper liberally and set aside.
- In a large ovenproof pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally until lightly golden, about 5-10 minutes. Don’t let them burn or get too brown.
- Remove the garlic from the pan and set aside.
- Increase the heat to medium high. Add the chicken skin-side down and brown until the skin is golden and crispy, about 5 minutes.
- Turn the chicken over and sprinkle herbes de Provence over the crispy skin. Add the garlic back to the pan and place hot pan in the oven.
- Bake the chicken until cooked through, about 25 minutes. Once the chicken is done, remove chicken and garlic to a platter.
- Place the pan over medium-high heat and sprinkle flour over the drippings and whisk together.
- Deglaze the pan with the stock and lemon juice and heat until the gravy boils.
- Pour the sauce over the chicken on the platter and serve.
I used bone-in chicken breasts and cooked for an additional ten minutes. Others have also used boneless, skinless chicken thighs and chicken breasts with great results too. Adjust your cooking time accordingly.
Make sure your garlic cloves are similar in size. The bigger the better. You don’t want them to overcook. They will become hard and unusable.
Be aware that your garlic cloves may cook at different rates, so remove cloves as they turn lightly golden. You don’t want to burn them; they will taste bitter.