This is the perfect meal for anyone who is on a low carb diet, and who likes tasty food without too much fuss. Crispy and succulent chicken thighs are paired up with a simple sauce, and enjoyed with sweet, caramelized roasted garlic.
Leftover roast chicken keeps extremely well, and can be enjoyed in many other ways. Leftover chicken meat can be shredded and makes a delicious sandwich filling.
Whether eaten on its own with some green salad on the side, or enjoyed as part of a full meal with other dishes such as potatoes or rice, roasted garlic clove chicken is absolutely delicious and is perfect for any and every occasion.
Ingredients:
15 cloves garlic – peeled
4 chicken thighs – wash pat very dry with paper towel
1 tsp sea salt
Freshly cracked black pepper
1 tsp Italian / steak seasoning
1 tbsp olive / grapeseed oil
1 tbsp unsalted butter (plus more for glazing the chicken skin)
1 tbsp flour
Splash of chicken stock
1 tsp mustard
Serves 4
Recipe adapted from: Food Network
The line up.
Preheat your oven to 180°C/350°F. Season both sides of the chicken thighs with salt and pepper. Leave them aside while you work on the garlic.
In a cast iron pan or ovenproof deep dish tray, add in oil and butter and brown the garlic over low heat for about 5 mins. The aim is to infuse the oil with garlic flavor.
Remove garlic from pan and set aside.
Turn up heat and add in chicken thighs, skin side down and brown them for 5 mins.
Flip them over, add in garlic cloves and sprinkle spice seasoning evenly over the thighs. Add a small dollop of butter on the skin of each chicken thigh for extra crispiness.
Carefully transfer the pan into the preheated oven and roast them for about 25 mins.
Remove chicken thighs from pan and set on serving plate. The skin should be very crispy.
Return pan onto stove and heat up the drippings.
Add in flour and stir well.
Deglaze the pan with chicken stock and mustard, stirring continuously.
Pour onto the serving plate with the chicken thighs, carefully avoiding the chicken skin and serve warm.
- 15 cloves garlic - peeled
- 4 chicken thighs – wash pat very dry with paper towel
- 1 tsp sea salt
- Freshly cracked black pepper
- 1 tsp Italian / steak seasoning
- 1 tbsp olive / grapeseed oil
- 1 tbsp unsalted butter
- 1 tbsp flour
- Splash of chicken stock
- 1 tsp mustard
- Preheat your oven to 180°C/350°F. Season both sides of the chicken thighs with salt and pepper. Leave them aside while you work on the garlic.
- In a cast iron pan or oven-proof deep dish tray, add in oil and butter and brown the garlic over low heat for about 5 mins. The aim is to infuse the oil with garlic flavor.
- Remove garlic from pan and set aside.
- Turn up heat and add in chicken thighs, skin side down and brown them for 5 mins.
- Flip them over, add in garlic cloves and sprinkle spice seasoning evenly over the thighs. Add a small dollop of butter on the skin of each chicken thigh for extra crispiness.
- Carefully transfer the pan into the preheated oven and roast them for about 25 mins.
- Remove chicken thighs from pan and set on serving plate. The skin should be very crispy.
- Return pan onto stove and heat up the drippings.
- Add in flour and stir well.
- Deglaze the pan with chicken stock and mustard, stirring continuously.
- Pour onto the serving plate with the chicken thighs, carefully avoiding the chicken skin and serve warm.
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1 Comment
Where can I buy the baked grill