Roast Chicken with Garlic

01.02.2018

Roast Chicken with Garlic is one of those classic, flavorful dishes you just won’t be able to forget about! You get tender juicy thighs, crispy skin and that garlicy herb pan sauce is so deliciously tasty! It is one of the best chicken dishes I’ve had, so I’m guessing you’ll want this one on repeat.

Roast chicken with garlic, lemons and herbs in a large stainless steel skillet after roasting.

Roast Chicken with Garlic

I love every last detail about this homestyle chicken. The perfectly crispy chicken skin, the simple and rich pan sauce, the fresh herb flavor, and of course the abundance of roasted garlic cloves!

This chicken is so easy to make yet the end result is 5 star restaurant quality.

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Close up shot of crispy garlic roast chicken

Ingredients for Garlic Roast Chicken

  • olive oil
  • butter
  • garlic
  • salt and pepper
  • bone-in, skin-on chicken thighs
  • fresh rosemary, fresh thyme, and fresh parsley
  • cornstarch
  • chicken broth
  • lemon

How to Roast Chicken in the Oven

  • 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.

Roast chicken with garlic in skillet

A Recipe Worth the Few Extra Steps!

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).

Six pieces of golden brown crispy chicken thighs shown here in a skillet after roasting with garlic and herbs.

How I Store Fresh Herbs for Longer Shelf Life

If you can find the poultry herb blend or roasting herb blend that’s how I like to buy the rosemary and thyme (which sometimes has parsley too) vs. buying two or three packs.

I also always store them in my Herb Savor and I get about two weeks out of them versus a couple of days.

Roast chicken with garlic shown in on a single serve plate with pan sauce, along with a side salad, and fresh bread.

Don’t Omit Ingredients but There are Substitutes

  • Don’t omit the tangy lemon. 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.
  • One thing that will substitute fine here would be dried herbs for the fresh. Use 1/2 tsp dry in place of the 2 tsp fresh listed, and 1 tsp dry for the 1 Tbsp fresh listed.

Slicing into roast chicken thigh with garlic and showing interior.

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!

What Should I Serve with This Chicken?

Print

Roast Chicken with Garlic

5 from 4 votes

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!

Course: Main Course
Cuisine: French
Keyword: garlic chicken, Roast Chicken
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Author: Jaclyn

Ingredients

  • 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)

Instructions

  1. Preheat oven to 400 degrees. Heat olive oil and butter in a large oven-proof skillet or saute pan over medium heat. 

  2. Add garlic and cook, turning occasionally until lightly browned, about 3 - 5 minutes. Transfer garlic to a plate, leave oil in pan. 

  3. Dab skin side of chicken thighs well with paper towels to dry. Season both sides of chicken with salt and pepper. 

  4. 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. 

  5. 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.

  6. Scatter garlic cloves around chicken. Roast in preheated oven until skin is crispy and center registers 165, about 20 minutes. 

  7. 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. 

  8. Add broth mixture to drippings, and cook whisking constantly, 1 minute. Remove from heat and stir in lemon juice.

  9. Add some of the pan sauce to individual plates then top with a chicken and garlic cloves. Sprinkle with parsley.

  10. Recipe source: Cooking Classy

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16 comments

  • Wendy: Adding the lemon at the end really makes the dish! February 22, 2018 at 5:07pm Reply

    • Jaclyn: So glad you liked it Wendy! February 22, 2018 at 6:07pm Reply

  • Gaie: Wow! This was fabulous. I rarely find a recipe that I REALLY like, it was delicious .. plus very do-able to prepare… This is now on my fav’s list.. Thank you! January 19, 2018 at 10:42am Reply

    • Jaclyn: I’m so happy to hear it’s a new favorite Gaie! Thanks so much for your review! January 20, 2018 at 11:42am Reply

  • Shekinah: I made this and it was soooo good! It was even better the second day! Thank you for sharing this recipe. January 18, 2018 at 12:33pm Reply

    • Jaclyn: I’m so glad you liked this Chicken recipe Shekinah! Thanks for your feedback! January 19, 2018 at 9:12am Reply

  • Martie Boston: Wonderful dish! Very tasty and easy to make. Will definitely make this again. January 15, 2018 at 3:18pm Reply

    • Jaclyn: Thanks for taking the time to leave a review Martie! January 17, 2018 at 1:00pm Reply

  • Tabitha @ Tabitha Talks Food: This looks so good! I lovvveee crispy roasted chicken thighs. And lemon! And herbs! Haha January 8, 2018 at 4:10pm Reply

  • Sarah: I just got gifted a cast iron skillet for Christmas would that be a good pan to use for this?

    Going to try the recipe out soon, I love a good chicken thigh and have had your Slow Cooker Thighs w/Sweet Potatoes on repeat for a while now (I usually cook up some garlic kale on the side since I prefer it to broccoli). Thanks for the great chicken dinner ideas! January 3, 2018 at 2:23pm Reply

    • Jaclyn: Yes a cast iron pan would work great too. I’m so glad to hear you’ve been enjoying the slow cooker chicken and sweet potato recipe Sarah, I hope you love this one too! January 3, 2018 at 5:22pm Reply

  • Kathy T.: I want to make your recipe using bone-in skin-on chicken breasts. Do you have any idea what the oven time would be for breasts instead of thighs??
    Also, when you roast this in the oven, is the saute pan uncovered or covered?

    Thank you! January 3, 2018 at 10:08am Reply

    • Jaclyn: If you can find smaller bone-in skin-on chicken breasts then the time will be about the same, for larger then more like 30+. And in the oven it’s uncovered, that way the skin stays nice and crisp. Hope you love it Kathy! January 3, 2018 at 11:38am Reply

  • Juliana Ramsey: I love this recipe Jaclyn! It seems very simple to make the way you explain it! I can’t thank you enough for your blog! I’m glad when my family loves my recipes because they’re mostly your recipes! I used to be afraid to cook in the kitchen (I may have caught a pan on fire trying to make Taquitos????) but not anymore! Whenever my sister and I can’t think of what to eat we always come to Cooking Classy, and then I can make something delicious????! Keep up your amazing work and continue to Bless the families you help! God Bless! January 3, 2018 at 1:06am Reply

    • Jaclyn: I’ve loved having you follow along Juliana! I’m so glad you are no longer afraid of cooking! I’ve had my share of kitchen accidents, when I was 9 or 10 I poured boiling water on myself trying to drain my mac and cheese. That was definitely my worst to date but I still have small accidents like catching the fringe of a kitchen towel on fire. The accidents teach us to be more careful at least :).
      I hope you love this recipe and Happy New Year! January 3, 2018 at 11:50am Reply

      • Juliana Ramsey: Oh no!!!!! I’ve only put my hand up on the broiler in the oven! Still have the scar from years ago!! I’ve had things get a little to close to the fire before! Not a good thing ! Happy New Years to you as well! January 3, 2018 at 1:35pm Reply

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