D'Arabian's Roasted Garlic Clove Chicken Thighs

"This is a family favorite, adapted from Melissa d'Arabian, "Ten Dollar Dinners" on The Food Network. Entered here for ease in menu planning and shopping list."
photo by KateL photo by KateL
photo by KateL
Ready In:
1hr 5mins




  • 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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  1. LifeIsGood
    Outstanding!!!! This goes straight to the top of my best-of-the-best cookbook. I loved the method and the resulting flavors are incredible. It was so easy, too! This recipe is not only a keeper, but will be put into regular rotation. Thank you for posting this gem.
  2. Stocking-Foot Contessa
    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.
  3. MarraMamba
    Update, made again on a hot day and it was even better. Incredibly good for such a simple recipe. It takes longer to peel the garlic than anything else. I used boneless skinless chicken thighs and it still came out great
  4. momaphet
    Made as directed; this was tasty, but for all the extra work really no different than just roasting. I found the skin was crispy after frying, but was less crisp coming out of the oven, where as the skin is usually very crispy when I just roast it. Made for PRMRT
  5. nochlo
    Made for PRMR!!!! This was very garlicky, good thing I love garlic. I enjoyed this so much I think I will make it again next week. Thanks so much for this garlicky recipe!


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