This easy one pan roasted chicken is made with a whopping 40 cloves of garlic, and is an incredibly flavorful and easy dinner recipe!
Don’t let the 40 cloves of garlic scare you off… they take on a mellow and slightly sweet flavor after roasting. This roasted chicken dish is made entirely in one pan, and with the red potatoes and carrots, it’s a complete meal!
You guys… we are 100 days into the school year, and I’m flat out exhausted. Between fighting with my daughter over the bus stop (she wants to go by herself, and I say it’s too far since she’s only 8), homework (omg the homework!), and extra curricular activities… I’m ready for a vacation!
Especially when it comes to dinner. No energy, yet, still want a tasty home-cooked meal… quite the predicament!
Enter the secret weapon of tired adults everywhere… the one pan meal. Less dishes = happy people!
ISN’T ROASTED CHICKEN WITH 40 CLOVES OF GARLIC TOO GARLICKY?
Well it’s no secret that I LOVE garlic… so too garlicky isn’t something I’ve ever encountered lol. But I will say that when you roast the garlic with the chicken and potatoes, something magical happens. The garlic mellows and loses that sharp spiciness of raw garlic. It gets super soft, with an almost nutty sweetness. If you’ve ever had anything with roasted garlic in it, you know what I’m talking about. It’s sheer amazingness!
TIPS AND TRICKS FOR MAKING THIS ROASTED CHICKEN WITH 40 CLOVES OF GARLIC:
- Use pre-peeled garlic to save time. In the produce section of my grocery store, they sell bags of peeled garlic cloves… which make this super easy to prep!
- Petite red potatoes mean you only have to halve or quarter the potatoes. If you have larger red potatoes, you’ll have to chop them into roughly 1 inch pieces.
- Carrots are a different spin on this dish, but you’ll love the way the sweet carrots mirror the slight sweetness of the roasted garlic.
- Pat your chicken thighs with a paper towel so they’re nice and dry before seasoning them. This way the skin gets nice and crispy during the sear.
- When searing the chicken, if you go to turn them over and they seem a little stuck to the pan, it most likely means they’re not ready to be turned. The meat will naturally release from the pan when perfectly browned.
- Serve this meal with some crusty bread… it’s PERFECT for mopping up that delicious pan sauce!
There are a lot of recipes out there for chicken with 40 cloves of garlic, but I encourage you to give this one a try. The ease of a one pan meal, the mouthwatering pan sauce, and addition of the carrots make this a must make!
- Cast Iron Skillet – I love that this skillet has two handles, and it gives the BEST sear ever!
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- 2 Tbsp olive oil
- 2 Tbsp butter
- 6 bone-in, skin-on chicken thighs
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 40 cloves garlic, peeled
- 1/4 cup dry white wine (like a chardonnay)
- 3/4 cup reduced sodium chicken stock
- 3/4 lb. petite red skinned potatoes, halved or quartered
- 2-3 medium carrots, peeled and cut into 1 inch pieces
- 6 sprigs fresh thyme
- Preheat oven to 350 F degrees. Season chicken thighs on both sides with salt and pepper.
- Add 1 Tbsp butter and 1 Tbsp olive oil in a large cast iron, or oven-safe skillet, and heat over MED-HIGH heat. Add chicken thighs to pan, working in batches if needed to avoid overcrowding, and cook 5 minutes per side, until golden brown.
- Transfer chicken to plate. Add garlic cloves to the pan and cook 2-3 minutes, until lightly golden and soft. Be sure to stir often to keep the garlic from burning. Transfer garlic to plate with the chicken.
- Add white wine and scrape the bottom of the pan to loosen any browned bits. Bring to a simmer and cook about 2 minutes, until wine reduces by about half.
- Add chicken stock and remaining 1 Tbsp butter. Return to a simmer. Season with salt and pepper, to taste, and turn off heat.
- To a mixing bowl, combine potatoes, carrots and remaining 1 Tbsp olive oil, stirring to coat.
- Transfer chicken and garlic cloves back to the pan, spooning some of the sauce over the top of the chicken. Nestle potatoes and carrots around the chicken thighs. Top with thyme sprigs.
- Bake 35-45 minutes, until chicken is fully cooked and potatoes and carrots are fork tender.
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The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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