Description
A succulent and aromatic chicken dish roasted with a whole head of garlic and fresh herbs, all in one pan.
Ingredients
4 bone-in, skin-on chicken thighs
1 lb baby potatoes, halved
2 large carrots, sliced into rounds
1 head of garlic, cloves separated and peeled
3 sprigs fresh rosemary
4 sprigs fresh thyme
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
Salt and black pepper to taste
1 lemon, sliced into rounds
Instructions
Step 1: Preheat your oven to 400°F (200°C).
Step 2: Pat the chicken thighs dry with a paper towel and season both sides generously with salt and pepper.
Step 3: In a large oven-safe skillet, heat one tablespoon of olive oil over medium-high heat. Place chicken skin-side down and sear for 5-7 minutes until golden and crispy.
Step 4: Remove chicken from the pan temporarily. Toss the potatoes, carrots, and garlic cloves in the remaining oil and rendered chicken fat.
Step 5: Place the chicken back into the skillet on top of the vegetables, skin-side up.
Step 6: Tuck the rosemary, thyme, and lemon slices around the chicken pieces. Drizzle the melted butter over the top.
Step 7: Transfer the skillet to the oven and roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F.
Step 8: Let the meat rest for 5 minutes before serving to ensure the juices redistribute.
Notes
Ensure the chicken is patted very dry for the crispiest skin. You can use chicken breasts, but reduce cook time by 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Chicken
- Cuisine: American
Nutrition
- Serving Size: 1 thigh + veggies
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
