Elephant Garlic Chicken
Elevate your weeknight dinner game with this flavorful and aromatic Elephant Garlic Chicken recipe! Featuring tender, bone-in chicken thighs seared to golden perfection and baked in a luxurious sauce infused with the mild, buttery sweetness of elephant garlic, this dish is a comforting indulgence. Fresh herbs like thyme and rosemary, paired with zesty lemon and a touch of paprika, create layers of flavor that will delight your taste buds. The one-pan preparation makes cleanup a breeze, while the oven roasting locks in all the juices for melt-in-your-mouth results. Serve it alongside roasted vegetables or creamy mashed potatoes for a hearty, crowd-pleasing meal. Perfect for garlic lovers, this recipe highlights how elephant garlic can transform a simple dish into something extraordinary!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 elephant garlic (whole bulb)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 lemon (zested and juiced)
- 1 cup chicken broth
- 4 sprigs fresh thyme
- 1 teaspoon rosemary (finely chopped)
- 1 teaspoon salt
- 1 teaspoon black pepper (freshly ground)
- 0.5 teaspoon paprika
- 1 tablespoon all-purpose flour
- 2 tablespoons parsley (for garnish, finely chopped)
Instructions
Preheat your oven to 375°F (190°C).
Peel and separate the cloves of the elephant garlic, leaving them whole.
In a small mixing bowl, combine salt, black pepper, paprika, and rosemary. Season the chicken thighs generously on both sides with the spice mixture.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium-high heat.
Sear the chicken thighs skin-side down for 3-4 minutes until golden brown, then flip and sear the other side for 2 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and elephant garlic cloves. Sauté for 2-3 minutes, stirring often, until they are golden and fragrant.
Sprinkle the flour into the skillet and stir well to combine. Cook for 1 minute to remove the raw taste of the flour.
Gradually whisk in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
Return the chicken thighs to the skillet, skin-side up. Add the thyme sprigs and lemon zest on top.
Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Carefully remove the skillet from the oven. Discard the thyme sprigs and let the chicken rest for 5 minutes.
Garnish with fresh parsley before serving. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 3578 mg | 156% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 3.5 g | ||
| Protein | 119.9 g | 240% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 327 mg | 25% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1886 mg | 40% | |
*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.
