Ingredients
-
8
-
-
-
1
-
3
-
1
-
2
-
1
-
1/4
-
1/2
-
-
-
-
-
Directions
D’Arabian’s Roasted Garlic Clove Chicken Thighs, This is a family favorite, adapted from Melissa d’Arabian, Ten Dollar Dinners on The Food Network Entered here for ease in menu planning and shopping list , I’ve been making this a long time (since I saw it on TV years ago) and it’s a hit everytime Get the herbs de provence – it’s worth it! Also, peeled garlic from Trader Joe’s is a great shortcut The secret to the sauce is spoon the fat out of the pan first – you only need 1 to 2 tablespoons with the drippings , Update, made again on a hot day and it was even better Incredibly good for such a simple recipe It takes longer to peel the garlic than anything else used boneless skinless chicken thighs and it still came out great
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Steps
|
1
Done
|
Preheat the Oven to 350 Degrees F. |
|
2
Done
|
Rinse and Pat Dry the Chicken. Salt and Pepper Liberally and Allow to Temper on a Cutting Board While Preparing the Garlic. |
|
3
Done
|
in a Large Ovenproof Saut Pan Over Medium Heat, Cook the Whole Garlic Cloves in Olive Oil and Butter, Stirring Occasionally, Until Lightly Golden, About 10 Minutes. |
|
4
Done
|
Remove the Garlic from the Pan and Set Aside Until Step 7. |
|
5
Done
|
Increase the Heat to Medium-High and Brown the Chicken Skin-Side Down Until the Skin Is Golden and Crispy, About 5 Minutes. |
|
6
Done
|
Turn the Chicken Over, Sprinkle on Herbes De Provence. |
|
7
Done
|
Add the Garlic Back to the Pan and Place Hot Pan in Oven. Bake Chicken Until Cooked Through, About 25 Minutes. |
|
8
Done
|
Once the Chicken Is Done, Remove Chicken Thighs and Garlic to a Platter. |
|
9
Done
|
Place the Pan Over Medium-High Heat and Sprinkle the Drippings With Flour and Stir to Incorporate. |
|
10
Done
|
Deglaze the Pan With the Stock and Lemon Juice. Pour the Sauce Over the Chicken on the Platter and Serve With Bread For Sauce-Mopping and Garlic-Spreading. |
