Chicken with Lots of Garlic
Dive into the irresistible flavors of "Chicken with Lots of Garlic," a rustic yet elegant dish that combines tender, golden-seared chicken thighs with the rich, caramelized sweetness of roasted garlic. Perfectly seasoned and oven-baked with fresh thyme, chicken stock, and a hint of lemon juice, this recipe fills your kitchen with comforting aromas and delivers bold, savory flavors in every bite. Featuring a quick stovetop sear followed by a hands-off bake, it's an easy yet impressive option for weeknight dinners or special occasions. Serve with crusty bread to soak up the luscious garlic-infused sauce, or pair it with creamy mashed potatoes or a crisp green salad for a complete, satisfying meal. This simple garlic chicken recipe is a standout, celebrating the magic of minimal ingredients and maximum flavor!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on preferred)
- 2 whole Garlic heads
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup Dry white wine (optional)
- 1 cup Chicken stock
- 4 pieces Fresh thyme sprigs
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper (freshly ground)
- 2 tablespoons Lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season them generously with salt and black pepper on both sides.
Separate the garlic heads into individual cloves but leave them unpeeled. Lightly smash each clove with the side of a knife to release its aroma.
In a large oven-safe skillet or saute pan, heat the olive oil over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear for about 5-6 minutes, or until the skin is golden and crispy. Flip the chicken and sear the other side for 2-3 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the smashed garlic cloves and cook them for 2-3 minutes, stirring frequently, until they are lightly golden and aromatic.
Deglaze the pan by adding the white wine (if using) and scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce by half, about 2 minutes.
Pour in the chicken stock and stir to combine. Add the fresh thyme sprigs and return the seared chicken thighs to the skillet, skin-side up.
Transfer the skillet to the preheated oven and bake for 30 minutes, or until the chicken is cooked through with an internal temperature of 165°F (74°C) and the garlic is soft and caramelized.
Remove the skillet from the oven and drizzle the lemon juice over the chicken. Let it rest for 5 minutes before serving.
To serve, spoon the roasted garlic and sauce over the chicken. Serve alongside crusty bread, mashed potatoes, or a green salad to complete the meal.
Nutrition Facts
Calories |
2045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 2858 mg | 124% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.2 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 417 mg | 32% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1808 mg | 38% | |
*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.
