Garlic-Roasted Chicken

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I have made it serval time for myself. I made it for my gf and added some portabella mushrooms...That really made it pop.
Tonight I'm making it and adding some red potatoes!

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I was a bit skeptical because of the ingredient list but trusted the rave reviews. This meal is 5 stars all the way. My husband loved it as did my 15 year old son. I followed the recipe exactly but I did add chopped portabellas to the cast iron skillet with about 3 minutes left in the fry time. They baked to perfection. The skin is essential so ask the meat counter at your market to removed the bones from bone-in breast. They are happy to oblige. I removed the breasts to a platter and covered with foil while I discarded the rosemary and smashed the roasted garlic. Spread the garlic liberally on the toasted sourdough, top with a breast and ladle on the mushrooms and reduced vinegar/drippings. I served with steamed broccoli. SOOOOO good.

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If you use boneless, skinless breasts and forego the bread (which anyone with a gluten intolerance has to anyway, like us this is not only delicious but also very healthy. Comfort food doesn't have to land you in a "comfy hospital bed", simple tweaks can mean enjoying comfort food AND your health. My family LOVES this meal!

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Easy, delicious, but not so good if you have heart disease or a weight problem. I made this for years but have to pull back on everything related to diabetes, heart disease and being a fatso. "Comfort food" will put you in a nice, comfy hospital bed.

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I made this exactly as written. To Saugus CA, all you have to do is buy a Rosemary plant and put it in your yard or on a porch, it lasts froever even thru the Winter, and you did not make this Recipe it you did not use FRESH Garlic, A bulb lasts forever, just do not refrigerate it. This was very good and I will be making it often, it is also good on Rice or on top of the Potatoes. People who do not use the fresh Herbs or produce called for, do not make the Recipe.

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I made this for the first time tonight. It was tremendously quick which allowed me to focus on other aspects of the meal like peeling potatoes for mashed potatoes and making cornbread. I didn't have the skin on the chicken breasts but that was fine. I browned it (it took about 8 minutes though instead of 5. I used dried rosemary instead of fresh rosemary (who has TIME to manage using fresh ingredients before they wither & die?!. I didn't have fresh garlic but i used garlic salt on the chicken and dried garlic in the sauce and it was great. The chicken was unbelievably moist!! My husband (who is pickier than picky LOVED it and told me to make sure that i kept this one. You have NOOOOO idea what a feat that is!!! Even my picky toddlers ate it and told me that they loved the chicken! When you can get toddlers to eat healthy and ENJOY it AND lick the sauce on their tiny little fingers, you know you're onto something. Chicken breasts are usually so DRY that i never make it but this was perfect. Kudos!

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omg, I made this new recipe the other night for dinner, it has such a great flavor, it was soo nice to eat chicken a diffferent way. It came out moist, juicy......my 3 small childrent even loved it.....this recipe is a keeper!!!!!!!!!!!!

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I had the same problem trying to find bonless skin-on chicken breasts so I purchased them with the bone in and easy just removed it at home. I put a little paprika on the chicken as well while seasoning. I have made other receipes (40 cloves garlic where you have to boil the garlic first before roasting it and keeping the peels on ended up being easier and made it fun for my friends and boyfriend to squeeze it out and put on the chicken and bread. The garlic could have used a little bit longer to roast but I found that it cooked up a little bit more when i was reducing the sauce. For the bread I used a rustic garlic loaf cut on a bias so the chicken breast would fit. I "fried" the bread in some olive oil in a skillet to get a good crunch on it since the sauce will really sog out the bread. I presented it family stlye and it looked amazing! I HIGHLEY RECOMMEND THIS..especially because it really had no prep time and was done in 30 minutes max.

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To those who asked - when you roast garlic in its peel, it will soften up like butter. You simply give it a little squeeze and it will slide out - you don't want to eat the peel. You can spread it on your bread, mush it into your potatoes or eat it whole. It becomes mellow in flavor, not like eating raw garlic. Not related to this recipe but as FYI, you can roast a whole head of garlic or slice the whole head of garlic in half horizontally (this way, you can squeeze multiple cloves at once. Just place on the head on some foil, drizzle with EVOO, seal the foil and bake. When done, just squeeze it out and discard the papery peels. I'll be making this for dinner tonight. Bon Appetite!

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Had the best flavor! I don't like skin on chicken so I just sprinkled the breasts with a thin coat of Wondra Flour and that gave it nice thin crisp crust.