D'Arabian's Roasted Garlic Clove Chicken Thighs
photo by KateL
- Ready In:
- 1hr 5mins
- 8 chicken thighs
- kosher salt
- fresh ground black pepper
- 1 head garlic or 20 garlic cloves, separated into whole cloves and papery skin removed
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 teaspoons herbes de provence
- 1 teaspoon flour
- 1⁄4 cup chicken stock or 1/4 cup white wine
- 1⁄2 lemon, juice of
- bread, for serving
- Preheat the oven to 350 degrees F.
- Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while preparing the garlic.
- In a large ovenproof sauté pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes.
- Remove the garlic from the pan and set aside until Step 7.
- Increase the heat to medium-high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes.
- Turn the chicken over, sprinkle on herbes de Provence.
- Add the garlic back to the pan and place hot pan in oven. Bake chicken until cooked through, about 25 minutes.
- Once the chicken is done, remove chicken thighs and garlic to a platter.
- Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate.
- Deglaze the pan with the stock and lemon juice. Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.
Questions & Replies
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I've been making this a long time (since I saw it on TV years ago) and it's a hit everytime. Get the herbs de provence - it's worth it! Also, peeled garlic from Trader Joe's is a great shortcut. The secret to the sauce is spoon the fat out of the pan first - you only need 1 to 2 tablespoons with the drippings.
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