::the kitchen is clean
::tummies are content
::dinner was amazing
Garlic-Roasted Chicken
2 T extra-virgin olive oil
4 skin-on, boneless chicken breasts (about 1 1/2 pounds)
kosher salt & ground black pepper
2 heads garlic
4 sprigs fresh rosemary
4 slices sourdough bread, grilled or toasted
2 T white wine vinegar
Preheat oven to 425. Heat the olive oil in a large ovenproof skillet over med-high heat. Season the chicken with salt and pepper and cook, skin-side down, until browned; about 5 minutes.
Separate the heads of garlic into cloves but do not peel. Flip the chicken, add the garlic and rosemary to the skillet and transfer to the oven. Roast until chicken is cooked through but still moist, up to 20 minutes.
Place the bread on a platter plate and top each with each slice of chicken breast. Add the vinegar to the skillet and scrape up any browned bits with a wooden spoon. Add 3 T water and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the chicken and bread.
*I used two skin-on, bone-in split chicken breasts and cut them up in halves. I used the grill pan to toast the bread and squeezed the hot garlic cloves over each piece before putting the chicken on it for extra flavor. The bread soaks up the sauce and well, it is bliss to the lips. Served with green bean casserole ~ this was an amazing meal.
Recipe is from the March 2010 issue of Food Network Magazine ... there are many, many great recipes in it. I saw the picture of this particular recipe and was drooling before I could mark the page. Enjoy!