We don’t often eat chicken thighs but they make nice drippings and are not dry like breasts so they were perfect for this recipe since I wanted as much drippings as possible for the gravy. The gravy .. absolutely mouth watering. While eating, I ended up mixing my cauliflower and broccoli into the gravy too … heavenly! We also had some small rolls with dinner and sopped up the gravy as well as ate the roasted garlic with the rolls. OMG! Yeah, amazing. You will not be disappointed with this for dinner.
You’ll see in the pack of chicken below that I had 10 thighs. Unfortunately, they wouldn’t all fit into my pan so I’m saving those two to make lunch tomorrow. I need a bigger pan! Would have loved to have had two more of these.
Roast Chicken and Garlic
www.skinnymerecipes.com
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.
Ingredients:
- 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
- 1/2 tablespoon fresh rosemary, finely chopped
- 1/2 tablespoon fresh oregano, finely chopped
- 1/2 tablespoon fresh thyme, finely chopped
- 3 teaspoons flour
- 1/2 cup chicken broth
- 1/4 cup white wine
- 1 lemon, juiced
Directions:
Preheat the oven to 350 F.
Apply salt, pepper and garlic powder to front and back of chicken.
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.
Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 8 minutes.
Turn the chicken over, sprinkle on the fresh herbs. Add the garlic back to the pan and place hot pan in oven.
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.
Once the chicken is done, remove chicken thighs and garlic to a platter.
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.
Serve the gravy on the side or over the chicken. Yum yum!
- 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
- Preheat the oven to 350 F.
- Apply salt, pepper and garlic powder to front and back of chicken.
- 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.
- Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 8 minutes.
- Turn the chicken over, sprinkle on the fresh herbs. Add the garlic back to the pan and place hot pan in oven.
- 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.
- Once the chicken is done, remove chicken thighs and garlic to a platter.
- 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.
- Serve the gravy on the side or over the chicken. Yum yum!
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