Hey garlic lovers! This Garlic Roasted Chicken is a recipe you can’t pass by! It is one of the best chicken dishes I’ve had and I’m sure I’ll have it on repeat.
I love every last detail about it. The perfectly crispy chicken skin, the simple and rich pan sauce, the fresh herb flavor, and of course alllllll those roasted garlic cloves!
This chicken is so easy to make yet the end result is 5 star restaurant quality.
The only tedious thing about this recipe is how you do have to add and remove, and add and remove things from the pan.
Worth it though!
Each step turns this seriously delicious chicken into gold. (Quite literally, that golden brown crisp skin is so good! And I don’t normally care for chicken skin).
If you can find the poultry herb blend that’s how I like to buy the rosemary and thyme vs. buying two packs. I also always store them in my Herb Savor and I get about two weeks out of them versus a couple of days.
And really the parsley is optional, it’s mostly just for added pops of color so skip it if you’d like.
But don’t skip anything else.
Like that tangy lemon juice. It just perfectly brightens up the pan sauce and perfectly compliments the chicken.
Also don’t leave out the butter thinking it’s only 1 Tbsp. Don’t you know a little butter can go a long way :).
And don’t use all butter or it will burn. Olive oil has a higher smoke point so it’s a must.
I can’t wait to make this again. Just looking at that sliced piece is wishing I were eating it again, even though I just ate it two hours ago.
It is just toooo good!!
Oh and random side note, you can add the pan sauce over the chicken but I like the skin to stay as crispy as possible so I just serve it over the sauce, personal preference here. Enjoy!
Garlic Roasted Chicken
One of my favorite chicken recipes! You get perfectly tender chicken with gorgeously golden brown, crispy skin that's infused with fresh herb flavor. And it's served over a blanket of lemony pan sauce and paired with an abundance of roasted garlic cloves. This is how you do chicken dinners!
- 2 Tbsp olive oil
- 1 Tbsp butter
- 30 garlic cloves, peeled (from 2 heads)
- Salt and freshly ground black pepper
- 6 large bone-in, skin-on chicken thighs, trimmed of excess skin
- 2 tsp finely minced fresh rosemary
- 2 tsp finely minced fresh thyme
- 3/4 tsp cornstarch
- 1/3 cup low-sodium chicken broth
- 1 Tbsp fresh lemon juice
- 1 Tbsp minced fresh parsley (optional)
Preheat oven to 400 degrees. Heat olive oil and butter in a large oven-proof skillet or saute pan over medium heat.
Add garlic and cook, turning occasionally until lightly browned, about 3 - 5 minutes. Transfer garlic to a plate, leave oil in pan.
Dab skin side of chicken thighs well with paper towels to dry. Season both sides of chicken with salt and pepper.
Increase burner heat to medium-high and add chicken to skillet, skin side down (cover pan with a splatter screen if you have one). Cook until browned, about 5 - 6 minutes, then remove from heat.
Season chicken thighs with 1 tsp each thyme an rosemary, then flip so skin side is upright and season with 1 tsp each thyme and rosemary.
Scatter garlic cloves around chicken. Roast in preheated oven until skin is crispy and center registers 165, about 20 minutes.
In a small bowl whisk together chicken broth and cornstarch. Transfer chicken and garlic to a plate, then bring drippings in skillet to a simmer over medium heat.
Add broth mixture to drippings, and cook whisking constantly, 1 minute. Remove from heat and stir in lemon juice.
Add some of the pan sauce to individual plates then top with a chicken and garlic cloves. Sprinkle with parsley.
Recipe source: Cooking Classy
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