French 55 min

Pan-Roasted Chicken with 40 Cloves of Garlic

Name: Pan-Roasted Chicken with 40 Cloves of Garlic
Total time: 55 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 whole chicken (3.5–4 lbs), cut into pieces, or 4 large bone-in thighs; 40 cloves garlic, unpeeled; 1 cup dry white wine; ½ cup chicken broth; 3 tablespoons olive oil; 4 fresh thyme sprigs; 2 fresh rosemary sprigs; Salt and black pepper to taste; Crusty bread for serving

high-proteingluten-freehealthy

Ingredientsfor 2

460

Cal

44g

Protein

Carbs

24g

Fat

11 whole chicken (3.5–4 lbs), cut into pieces, or 4 large bone-in thighs
240 cloves garlic, unpeeled
31 cup dry white wine
4½ cup chicken broth
53 tablespoons olive oil
64 fresh thyme sprigs
72 fresh rosemary sprigs
8Salt and black pepper to taste
9Crusty bread for serving

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Instructions

1
Preheat oven to 375°F. Pat chicken pieces completely dry with paper towels — moisture prevents browning. Season aggressively with salt and pepper on all sides.
2
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Add chicken skin-side down and sear 6–8 minutes without moving until the skin is deeply golden and releases freely from the pan. The skin should be the color of toasted bread. Flip and sear 3 minutes more.
3
Add all 40 garlic cloves (unpeeled — they steam inside their skins and become incredibly soft and sweet), thyme, and rosemary around the chicken. Pour in white wine and chicken broth. The liquid should come about ¼ inch up the sides.
4
Transfer to the oven, uncovered. Roast for 40–45 minutes until the chicken reaches 165°F and the skin is crispy. The garlic cloves will be completely soft — squeeze them out of their skins and spread on crusty bread, mixing with the pan juices. This is the reward.