Twenty Garlic Chicken Dinner
Transform your weeknight meals with the irresistible "Twenty Garlic Chicken Dinner," a one-pan wonder that combines tender, golden-crisp chicken thighs with a medley of roasted baby red potatoes, carrots, and fragrant garlic cloves. Featuring 20 whole garlic cloves, this dish brings bold, savory flavors balanced by a zesty squeeze of fresh lemon and the earthy aroma of thyme. Sear the chicken to perfection and let it finish roasting alongside the vegetables in an oven-safe skillet for a simple yet elegant meal that’s wholesome, comforting, and deeply satisfying. With just 20 minutes of prep time and easy clean-up, this garlic-infused chicken dinner is perfect for busy nights or relaxed family gatherings. Serve warm with crusty bread to soak up the flavorful pan juices and watch this recipe become your go-to for effortless, hearty dinners. Keywords: chicken dinner recipe, garlic chicken, one-pan meal, roast chicken and vegetables.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 20 cloves garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 pound baby red potatoes
- 4 medium carrots
- 4 sprigs fresh thyme sprigs
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 cup chicken broth
- 0.5 cup dry white wine (optional, or substitute with more broth)
- 1 medium lemon
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Peel the garlic cloves and set them aside. Wash and halve the baby red potatoes and cut the carrots into 1-inch pieces.
Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear for 4-5 minutes until the skin is golden and crispy. Flip the chicken and cook for another 2 minutes on the other side. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the garlic cloves and sauté them for 2-3 minutes until fragrant and lightly golden.
Add the potatoes and carrots to the skillet, stirring to coat them in the butter and rendered chicken fat. Season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Add the chicken broth, white wine (if using), and fresh thyme sprigs to the skillet. Stir to combine.
Nestle the seared chicken thighs back into the skillet on top of the vegetables, skin-side up.
Squeeze the juice of the lemon over the chicken and vegetables and place the lemon halves into the skillet for added flavor.
Transfer the skillet to the preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Carefully remove the skillet from the oven and let the dish rest for 5 minutes before serving.
Serve each chicken thigh with a generous portion of the roasted vegetables and garlic. Optionally, drizzle some of the pan juices over the top for added flavor.
Nutrition Facts
Calories |
2615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.6 g | 217% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 4980 mg | 217% | |
| Total Carbohydrate | 129.2 g | 47% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 21.2 g | ||
| Protein | 127.9 g | 256% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 372 mg | 29% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4908 mg | 104% | |
*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.
