I am attempting to cook through my folder of saved recipes as well as the many cooking magazines I have in the house. I found this great chicken recipe in an older issue of Food Network Magazine and I am wondering why I haven't made this one sooner. We love roasted garlic and I love how the garlic cooks with chicken and then when you serve the chicken and bread you just squeeze the garlicky goodness on the bread, chicken, potatoes or whatever your serving it with. Enjoy!
What you need:
2 tablespoons olive oil
4 skin on boneless chicken breasts, thighs or any combination
Kosher salt and black pepper
2 heads of garlic
4 sprigs of fresh rosemary
(optional - slices of bread to serve the bread over)
What you do:
Preheat the oven to 425. Heat the oil in a large ovenproof skillet. Salt and pepper the chicken and then brown in the skillet skin side down. About 5 minutes.
Separate the heads of garlic but do not peel. Flip the chicken over and add the garlic and the rosemary to the pan and transfer to the oven. Roast until the chicken is cooked through about 20 minutes.
Serve chicken over the bread along with the garlic cloves.
(adapted from Food Network Magazine)