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Garlic-Roasted Chicken
Filed under Main Dishes - ChickenMar 4
I’ve been in a bit of a cooking rut lately. So many things look good when I am just casually looking through books or magazines, but when it comes time to actually make dinner, I just don’t feel up to it. I could probably count on one hand the times I’ve actually made dinner in the past couple weeks. I don’t know what my deal is! And when I do actually muster the energy to make dinner, I haven’t planned very well and I have to scrounge through my fridge and pantry to make something that I have everything on hand for. That is where this meal came from.Last week, I posted about a Lemon-Pepper Fettuccine that I made, (which was actually fantastic!) Well, in the same magazine that that recipe came from – the recipe right next to it in fact – was this recipe for Garlic-Roasted Chicken. It sounded easy enough, and although it called for skin-on boneless chicken breasts, I had skin-on bone-in chicken thighs in the freezer, and the rest of the ingredients on hand. It looked delicious and simple, so I went for it.
I would actually like to try this again with the breasts, because I think it would be quite delicious. With the thighs, it was good, but not overly impressive. I think the biggest thing I had a problem with was that I didn’t really know how to eat it. Do I eat the bread and the chicken in the same bite? Do I go through and squeeze all the garlic out and eat it as well? I guess I’m just a simple girl, and eating this became quite complicated! Regardless, I still cleaned my plate. I guess in the end, you can’t really go wrong with chicken, garlic and bread!
Garlic-Roasted Chicken
from Food Network Magazine March 2010Serves 4
active time: 15 minutes
total time: 30 minutes2 tablespoons extra-virgin olive oil
4 skin-on chicken thighs (or use skin-on, boneless chicken breasts)
salt and pepper
2 heads garlic
4 sprigs fresh rosemary
4 slices sourdough bread, grilled or toasted
2 tablespoons white wine vinegarPreheat the oven to 425 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.
Separate the heads of garlic into cloves but do not peel. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.
Place the bread on a platter and top each slice with a piece of chicken. Add the vinegar to the skillet and scrape up any browned bits with a wooden spoon. Add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the chicken and bread.
22 Responses to “Garlic-Roasted Chicken”
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Rosa's Yummy Yums said on March 4th, 2010 at 2:46 pm
That is such a scrumptious combination!
Cheers,
Rosa
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kat said on March 4th, 2010 at 3:04 pm
I think the time of year might have a lot of us in the cooking blahs. We are getting tired of winter dishes but its too early for summer food
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Jessica Voloudakis said on March 4th, 2010 at 4:08 pm
This looks really comforting. I do think it's normal to get kind of low-energy in the kitchen this time of year. The calendar tells us we should be thinking spring, but outside it's still winter.
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Holly said on March 4th, 2010 at 4:29 pm
OOOH!! yum I am for sure trying this!! You are right-garlic-chicken-bread how can you go wrong;)
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Natasha A. said on March 4th, 2010 at 4:37 pm
Do you think this could be done with skinless/boneless breast? I am not seeing a reason to have the skin. Would it be for moisture?
Anyways, this looks so yummy!! I could see pairing it with some simple noodles with butter.
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Holly said on March 4th, 2010 at 4:38 pm
It's me again! lol Just wanted to invite you to come by and check out our blog. We are new on the food blogging scene:)
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Joanne said on March 4th, 2010 at 6:31 pm
I too like eating things I don't really have to think about. This looks great though. Such classic flavors and preparation.
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Kim said on March 4th, 2010 at 7:08 pm
The pictures of this dish are gorgeous. I like the preparation where the chicken is served over the bread – very cute!
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Mrs. L said on March 4th, 2010 at 7:38 pm
It looks great. So did you end up squeezing out the garlic? (funny, but I'd be the same way about wondering how to eat it).
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Sook said on March 4th, 2010 at 8:45 pm
Oh garlic! my favorite ingredient! This chicken looks so delicious.
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Anh said on March 4th, 2010 at 9:21 pm
The chicken looks really moist and beautifully done!
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Sophie said on March 5th, 2010 at 1:07 am
What great pics! I'd be confused with how to eat it, too, but the plate would be clean in the end. Looks so good!
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Patsyk said on March 5th, 2010 at 2:52 am
I'd be happy to just dig in! Mouth-watering photo & with those ingredients, you really can't go wrong.
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Gina said on March 5th, 2010 at 3:43 am
Ohhh, I hate when I am in a cooking rut, it's the worst. Don't force it, let yourself get out of it when you are ready…. This recipe looks delicious; fantastic photo!
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Marie said on March 5th, 2010 at 3:57 am
I haven't been cooking much either, but forced myself to make veggie chili the other night to take to work. I was not thrilled while making it, but I have to admit, I was so happy to have it by the time lunch time rolled around!
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Barbara Bakes said on March 5th, 2010 at 5:35 am
It was fun to meet you tonight! You're even nicer in person! The photo looks great!
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grace said on March 5th, 2010 at 11:21 am
'you can't really go wrong with chicken, garlic and bread!'
true that, deborah. true that.
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Barbara said on March 5th, 2010 at 1:01 pm
I'd probably eat the toast first- it must have had all that delicious juice from the chicken soaked into it!
Yummy recipe![Reply]
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SLCFoodie said on March 5th, 2010 at 6:18 pm
It was wonderful meeting you last night. I look forward to seeing you at other foodie events and getting to know you better. I do LOVE your blog.
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teresa said on March 5th, 2010 at 10:10 pm
delicious and rather beautiful! great dish!
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Krissy said on March 7th, 2010 at 8:59 pm
Great presentation of the finished product!
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Valerie said on March 8th, 2010 at 6:06 pm
Your photos are always so pefect and professional! Looks delicious.
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