One Pan Roasted Chicken and 40 Cloves of Garlic

Name: One Pan Roasted Chicken and 40 Cloves of Garlic
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 Tbsp olive oil; 2 Tbsp butter; 6 bone-in, skin-on chicken thighs; 1/2 tsp kosher salt; 1/4 tsp black pepper; 40 cloves garlic, peeled; 1/4 cup dry white wine (like a chardonnay); 3/4 cup reduced sodium chicken stock; 3/4 lb. petite red skinned potatoes, halved or quartered; 2-3 medium carrots, peeled and cut into 1 inch pieces; 6 sprigs fresh thyme

User Reviews

4.8

51 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings
6 servings
Calories
440 kcal
Course
Main Course
Cuisine
French

One Pan Roasted Chicken and 40 Cloves of Garlic

Iris Warren

Report

This easy one pan roasted chicken is made with a whopping 40 cloves of garlic, and is an incredibly flavorful and easy dinner recipe!

Share:

I Made This!

38 people made this

Print

11 people printed this

Save this

30 people saved this

Ingredients

Servings

2 Tbsp olive oil
2 Tbsp butter
6 bone-in, skin-on chicken thighs
1/2 tsp kosher salt
1/4 tsp black pepper
40 cloves garlic, peeled
1/4 cup dry white wine (like a chardonnay)
3/4 cup reduced sodium chicken stock
3/4 lb. petite red skinned potatoes, halved or quartered
2-3 medium carrots, peeled and cut into 1 inch pieces
6 sprigs fresh thyme

Add to Shopping List

Instructions

Preheat oven to 350 F degrees. Season chicken thighs on both sides with salt and pepper.
Add 1 Tbsp butter and 1 Tbsp olive oil in a large cast iron, or oven-safe skillet, and heat over MED-HIGH heat. Add chicken thighs to pan, working in batches if needed to avoid overcrowding, and cook 5 minutes per side, until golden brown.
Transfer chicken to plate. Add garlic cloves to the pan and cook 2-3 minutes, until lightly golden and soft. Be sure to stir often to keep the garlic from burning. Transfer garlic to plate with the chicken.
Add white wine and scrape the bottom of the pan to loosen any browned bits. Bring to a simmer and cook about 2 minutes, until wine reduces by about half.
Add chicken stock and remaining 1 Tbsp butter. Return to a simmer. Season with salt and pepper, to taste, and turn off heat.
To a mixing bowl, combine potatoes, carrots and remaining 1 Tbsp olive oil, stirring to coat.
Transfer chicken and garlic cloves back to the pan, spooning some of the sauce over the top of the chicken. Nestle potatoes and carrots around the chicken thighs. Top with thyme sprigs.
Bake 35-45 minutes, until chicken is fully cooked and potatoes and carrots are fork tender.