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Garlic Roasted Chicken


Garlic Roasted Chicken⠀
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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!⠀
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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⠀
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.

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