You’re going to want to add this to your repertoire. Especially to your meal prepping list and weeknight collection. Inspired by Alton Brown’s creation that uses an entire chicken, this version is mindless and on the table in 25.
Not to mention, the garlic.
Garlic is my jam, literally. I love to roast a bulb or two and spread those creamy little pockets onto fresh toasted French bread and top it with fresh cracked pepper. Talk about a guilty pleasure.
40 clove chicken checks all of the boxes. It’s perfect for a weeknight dinner, makes me feel fancy with the gooey roasted garlic, and 100% really food. Perfectly topped on a bed of arugula, alongside squash or roasted vegetables, this chicken is crave worthy.
Weeknight 40 Clove Chicken
- 1/2 tablespoon fat
- 1-2 pounds boneless, skinless, chicken thighs
- 1/2 teaspoon sea salt
- 1/2 teaspoon back pepper
- 40 cloves of garlic, peeled
- 1/4 cup chicken bone broth
- Herb of your choice
- Preheat oven to 350ºF.
- Using a paper towel, pat chicken dry. Salt and pepper both sides of the chicken thighs.
- In an oven safe skillet, warm fat over a medium-high heat. Add chicken thighs to the skillet. Brown both sides of chicken for about 3 minutes.
- Add the cloves of garlic to the skillet and move chicken around to evenly disperse cloves. You want the cloves to be underneath and onto of chicken. Pour the bone broth over the chicken and garlic.
- Transfer skillet to the oven and continue cooking for 20 minutes followed by a broil for 5 minutes to crisp up the chicken thighs.