If you love garlic and enjoy the smell of rosemary wafting through your house, you'll absolutely adore this super easy, perfect for a weeknight, garlic-roasted chicken.
Ingredients:
Garlic-Roasted Chicken
- 2 Tbs Extra-Virgin Olive Oil
- 4 Skin-On, Boneless Chicken Breasts (About 1 1/2 pounds.)
- 2 Heads of Garlic Separated Into Cloves (Do not peel.)
- 4 Sprigs of Rosemary
- 4 Slices of Sourdough Bread, Grilled or Toasted
- 2 Tbs 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 five minutes. (You CAN also use skinless, boneless chicken, but I recommend upping the oil just a tad, and the chicken will be a little drier.)
- Flip the chicken, add the garlic and rosemary to the skillet, and transfer to the oven.
- Roast the chicken until it's cooked through but still moist, 15 to 20 more minutes.
- Remove from oven, set the chicken aside, and return the skillet to the stove.
- 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 serve with the sourdough bread.
- Tip for garlic lovers: Squeeze the roasted garlic out of the skin and spread on the bread - it's amazing!
* Original recipe appeared in Food Network Magazine, March 2010
