Garlic Roasted Chicken
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Calories
389 kcal
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Cuisine
American
Garlic Roasted Chicken
Description
Garlic Roasted Chicken starts with seasoning chicken breasts and searing them in a mixture of olive oil and butter to develop a golden crust. The pan sauce is built by sautéing a large quantity of peeled garlic cloves and shallots along with fresh thyme, then deglazing with white wine. Chicken broth, rosemary, red pepper flakes, and heavy cream are added to create a sauce that simmers and reduces slightly before the chicken returns to the pan.
Finishing in the oven allows the chicken to cook evenly to a safe internal temperature while infusing it with the sauce flavors. The garlic becomes tender and mellow, and the creamy sauce coats the chicken nicely. This dish pairs well with pasta, rice, or roasted vegetables to soak up the sauce.
Cooking time depends on the chicken thickness; an internal temperature of 165°F indicates doneness. Serving immediately after roasting preserves the tender texture and fresh flavor of the sauce.
Ingredients
- 4 chicken breast or use chicken thighs with skin, boneless skinless
- 30 cloves garlic (peeled (3 heads))
- 3 shallot peeled and quartered
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup white wine 125 ml mini bottle, dry
- 1/2 cup chicken broth low sodium
- 3 tablespoons heavy cream
- 1/2 teaspoon red pepper flakes
- 1 tablespoon thyme fresh leaves and 4 sprigs
- 1/2 teaspoon rosemary dried
- kosher salt
- black pepper freshly ground
Instructions
- Preheat oven to 375 degrees F
- Season chicken breast with salt and pepper on each side. In a large cast iron skillet over medium/high heat, add 1 tbsp of olive oil and 1 tbsp of butter. Sear chicken breast about 4 minutes on each side or until a nice golden color is achieved. Remove and set aside on a plate.
- Lower the heat to medium and add 1 tbsp butter, shallots, garlic, and 1 tbsp fresh thyme leaves. Cook for 4 minutes, stirring frequently. Add white wine to skillet and allow pan to deglaze for about 5 minutes or until liquid has reduced by half. Add in chicken broth, 1 tbsp butter, rosemary, red pepper flakes, and cream. Allow to come to a light boil for 2 minutes then turn the heat off.
- Add the chicken back into the skillet and top with fresh thyme sprigs,then place into the oven. Bake for 25 minutes until chicken is fully cooked through with an internal temperature of 165 degrees F. Serve over pasta, or rice, or your favorite vegetables. Spoon sauce over chicken. Enjoy!
Notes
- Use a meat thermometer to check chicken reaches an internal temperature of 165°F for safe consumption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 13g | 4% |
| Protein | 27g | 54% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 100mg | 33% |
| Sodium | 200mg | 8% |
| Potassium | 646mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 13mg | 14% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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