Forty Clove Garlic Chicken
Indulge in the rich, savory comfort of Forty Clove Garlic Chicken, a classic one-pot wonder that features tender, juicy chicken thighs infused with the irresistible aroma of garlic, herbs, and citrus. This crowd-pleasing dish highlights the velvety sweetness of 40 caramelized garlic cloves, balanced by the brightness of fresh lemon juice and zest, and enhanced by fragrant thyme and rosemary. The pan-seared chicken stays perfectly crispy, even as it simmers in a luscious sauce made with dry white wine and chicken stock. With just 20 minutes of prep and a simple oven-bake finish, this recipe is perfect for both weeknight dinners and special occasions. Serve it alongside crusty bread to soak up every drop of the flavorful sauce—pure comfort food heaven! Keywords: garlic, chicken thighs, one-pot dinner, roasted garlic chicken, easy chicken recipe, comforting meals.
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Recipe Information
Ingredients
- 4 bone-in, skin-on chicken thighs
- 40 garlic cloves (peeled)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup chicken stock
- 0.5 cup dry white wine
- 6 thyme sprigs
- 3 rosemary sprigs
- 2 bay leaves
- 1 lemon (zested and juiced)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon all-purpose flour
- 1 loaf crusty bread (for serving, optional)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs generously with salt and pepper on all sides.
In a large oven-safe skillet or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Add the chicken thighs skin-side down and sear for 4-5 minutes until golden and crispy. Flip and sear the other side for 2-3 minutes. Remove the chicken and set aside.
Reduce the heat to medium and add the remaining olive oil and butter to the skillet. Add the peeled garlic cloves and sauté for 2-3 minutes until they start to caramelize but do not burn.
Sprinkle the flour over the garlic and stir to create a light roux. Cook for 1 minute.
Deglaze the skillet by pouring in the white wine. Scrape the bottom of the pan to release any stuck bits of flavor. Simmer for 2 minutes.
Add the chicken stock, thyme sprigs, rosemary, bay leaves, lemon juice, and lemon zest. Stir to combine and bring the mixture to a simmer.
Nestle the seared chicken thighs back into the skillet, skin-side up. Ensure the liquid does not cover the skin to keep it crispy.
Cover the skillet with a lid or tightly with foil and transfer to the preheated oven. Bake for 40 minutes.
Remove the cover and bake for an additional 10-15 minutes to allow the chicken skin to crisp up further.
Remove from the oven and discard the herb sprigs and bay leaves. Let the dish rest for 5 minutes before serving.
Serve the chicken hot with the roasted garlic and sauce. Pair it with crusty bread to soak up the flavorful juices, if desired.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 788 mg | 34% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 2.7 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 467 mg | 10% | |
*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.
