Garlic-Roasted Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 466 calorie
- Total Fat
- 23 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 109 milligrams
- Sodium
- 394 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 1 grams
- Protein
- 40 grams
- Sugar
- 1 grams
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
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.
- Tip: You can squeeze the garlic out of its skin and spread on the chicken or bread.