Roast Chicken and Garlic
Cook time
Total time
Roast Chicken and Garlic Servings: 4, Calories: 157, Fat: 9 g, Sat Fat: 2g, Carbs: 6 g, Fiber: 1 g, Net Carbs: 5 g, Sugar: 0 g, Protein 12 g, WW PP: 4 pp, WW SP: 4 pts.
Serves: 4
  • 8 chicken thighs
  • Salt
  • Pepper
  • Garlic Powder
  • 1 head garlic, separated into whole cloves, skin removed (about 20 cloves)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • ½ tablespoon fresh rosemary, finely chopped
  • ½ tablespoon fresh oregano, finely chopped
  • ½ tablespoon fresh thyme, finely chopped
  • 3 teaspoons flour
  • ½ cup chicken broth
  • ¼ cup white wine
  • 1 lemon, juiced
  1. Preheat the oven to 350 F.
  2. Apply salt, pepper and garlic powder to front and back of chicken.
  3. In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside.
  4. Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 8 minutes.
  5. Turn the chicken over, sprinkle on the fresh herbs. Add the garlic back to the pan and place hot pan in oven.
  6. Bake the chicken until cooked through, about 35 minutes. With pan still in oven, turn oven to broil and cook another 4-5 minutes to crisp skin.
  7. Once the chicken is done, remove chicken thighs and garlic to a platter.
  8. Place the pan over medium-high heat and sprinkle the drippings with flour and whisk to incorporate. Whisk in the broth, wine and lemon juice. Boil for about 10 minutes to thicken gravy.
  9. Serve the gravy on the side or over the chicken. Yum yum!
Recipe by Skinny Me Recipes at