Photo: Garlic-Roasted Chicken Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 skin-on, boneless chicken breasts (about 11/2 pounds)
- Kosher salt and freshly ground pepper
- 2 heads garlic
- 4 sprigs fresh rosemary
- 4 slices sourdough bread, grilled or toasted
- 2 tablespoons white wine vinegar
Directions
Preheat the oven to 425 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.
Separate the heads of garlic into cloves but do not peel. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.
Place the bread on a platter and top each slice with a chicken breast. Add the vinegar to the skillet and scrape up any browned bits with a wooden spoon. Add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the chicken and bread.
Photograph by Antonis Achilleos
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By marmyo48
on October 01, 2011
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My family and I enjoyed this dish but I expected a little more flavor since there was so much garlic and the fresh rosemary. I would have liked more "sauce" and will need to figure that out the next time I make it. Overall a very nice addition to my recipe box.
By DebC1956
on September 24, 2011
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Do you really leave the peel on the garlic? I have never done this before, what happens to the peel, just cooks in? I know I'm showing my ignorance in the kitchen but someone tell me, please!
By Jewele
Toronto, Canada
on September 21, 2011
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Super easy recipe - for those who have a dry pan - you really need to have skin on the chicken to aid with the sauce and add flavour while browning. Just take off the skin before you eat it. Followed everything to a 'T' with exception to the sauce - instead of vinegar, I used white wine and instead of bread, used jasmine rice. Super yummy - both my fiancé and my 10-month old loved it!
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