Garlic-Roasted Chicken

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I absolutely loved this dish. I have an aversion to boneless chicken breasts so I just used chicken breasts that were still on the bone. They worked out great. This was so easy to make. I loved using the same pan from stove to oven. Makes for easy cleanup. The roasted garlic was fabulous. I made mashed potatoes as a side dish and I added some of the roasted garlic cloves right to the potatoes...yum-o!!! I am definitely going to make this again and again.

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I really like this chicken. I omitted the bread and served with basmati rice. I made more sauce by using apple juice to deglaze the pan and adding the roasted garlic letting it reduce. Served the chicken sliced with rice and sauce and salad. Loved it.

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I LOVED this dish and so did my family... everyone!... the one year old, four year old, six year old, and husband. There was none left!

I switched a few things:

I used drumsticks instead of breasts.
I used red wine vinegar instead of white.
I added a sweet yellow onion.
I used french parmesan bread instead of the sourdough.

It was devoured and there was not a single complaint!

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same problem...What do you do with unpeeled garlic or do you just squeeze it out without peeling it??

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I could not find skin on chicken breasts either. So I used skin on Chicken thighs, which worked fine. The chicken was very tender and moist and I LOVE garlic. So I was excited for my first bite. I was dissapointed that the chicken tasted rather bland. The best part was the bread dipped in the au jus with garlic smeared on it. However, this is one of the easiest dishes I've ever made! I'm not sure I'll make it again.

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So easy to make and another way to use your cast iron fry pan. I would make this recipe again and again.

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I am to leave the "shell" on the cloves of garlic? How do you eat it then?

Please explain. I LOVE garlic and this recipe sounds DELISH!

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I couldn't find boneless chicken breasts, so I made this with bone-in breasts and cooked them a little longer in a cast-iron skillet. My husband doesn't like chicken and ate his portion. I had fun watching my 8-year-old spread roasted garlic on bread -- and then made sure he brushed his teeth well! I roasted diced potatoes and asparagus at the same time -- this one's a keeper!

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Great recipe. Easy to prepare on a weeknight. I use my cast iron fry pan and it turns out awesome everytime. Side of couscous and a green salad and dinner is served!

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I'm not a big fan of chicken and this recipe caught my eye while thumbing thru the Food Network Magazine. It is super easy to prepare and had a great flavor. While it does call for two heads of garlic it didn't have an overpowering garlic taste or odor. Loved the roasted garlic spread on the toasted bread. Made a great light supper with a green salad.
However, after going to three grocery stores, I couldn't find skin ON, boneless chicken breasts though. Ended up increasing the olive oil to 3 Tbsp and using boneless, skinless breasts. I think it would've been slightly better if it would've had the crispy skin. Next time I'll buy the bone-in, skin-on breasts and debone them myself.