40 Clove Garlic Chicken
Experience the irresistible flavors of 40 Clove Garlic Chicken, a rustic and aromatic dish that transforms humble ingredients into a weeknight masterpiece. Juicy, bone-in chicken thighs are seared to golden perfection and roasted in a luscious pan sauce infused with sweet, buttery garlic, white wine, and fresh thyme. The star of this recipe—40 whole garlic cloves—soften and caramelize during cooking, creating a melt-in-your-mouth accompaniment that pairs beautifully with crusty bread or creamy mashed potatoes. Perfectly balanced with a hint of lemon, this elegant yet simple one-skillet meal is a must-try for garlic lovers and anyone craving a comforting, flavor-packed dinner. Ideal for those searching for easy dinner recipes, one-pot meals, or garlic-infused delights.
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 40 cloves Garlic cloves, peeled
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Unsalted butter
- 0.5 cups Dry white wine
- 0.5 cups Chicken stock
- 4 sprigs Fresh thyme sprigs
- 1 teaspoon Salt
- 0.5 teaspoons Freshly ground black pepper
- 1 unit Lemon (for garnish, optional)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs generously with salt and freshly ground black pepper on both sides.
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Add the chicken thighs to the skillet, skin-side down, and sear for 4-5 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for an additional 2-3 minutes. Remove the chicken from the skillet and set it aside.
Reduce the heat to medium and add the unsalted butter to the skillet. Stir until melted, then add the peeled garlic cloves. Cook for 2-3 minutes, stirring occasionally, until the garlic begins to soften and turn golden brown.
Pour in the dry white wine, scraping the bottom of the skillet to deglaze and release any flavorful browned bits. Let the wine simmer for 1-2 minutes to reduce slightly.
Add the chicken stock and fresh thyme sprigs to the skillet, stirring to combine.
Return the seared chicken thighs to the skillet, skin-side up, nestling them among the garlic cloves. Make sure the garlic and liquid surround but do not cover the chicken skin to keep it crispy.
Transfer the skillet to the preheated oven and bake, uncovered, for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Carefully remove the skillet from the oven and let the dish rest for 5 minutes. Discard the thyme sprigs.
Garnish with thin lemon slices or a squeeze of fresh lemon juice if desired. Serve the chicken along with the soft, buttery garlic cloves and pan sauce, pairing it with crusty bread, mashed potatoes, or a side of roasted vegetables.
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 2966 mg | 129% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 2.9 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2005 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
