ROASTED GARLIC CHICKEN

If you love garlic, you’ll flip over this roasted garlic chicken. This is one of the most popular dinners.


It had a lovely mellow flavor where my recipe is pretty bold with the garlic, in addition, the chicken was too juicy to be breast.

Furthermore, roasting garlic is very easy. All you have to do is cut off about 1/2-inch from the stem, drizzle it with olive oil,  wrap it in foil and bake at 400℉ for about 30 minutes. That’s the basics–but you can add fresh herbs and salt and pepper too before roasting.

ROASTED GARLIC CHICKEN RECIPE
It had a lovely mellow flavor where my recipe is pretty bold with the garlic, in addition, the chicken was too juicy to be breast.



INGREDIENTS
  • 6 large boneless skinless chicken thighs -OR- chicken breast tenders
  • oil for sautéing
  • 2 cups buttermilk
  • 2 cups seasoned flour (recipe included below)
Egg Wash:
  • 2 large eggs
  • ¼ cup water
  • Seasoned Crumbs:
  • 2 cups Panko bread crumbs
  • ½ cup grated Parmesan cheese
  • ¼ cup grated Romano cheese
  • 2 tbs parsley
Sauce:
  • 2 tbs unsalted butter
  • 3 tbs flour
  • 2 small heads roasted garlic, mashed (see NOTES)
  • 1 cup low-sodium chicken stock
  • ¼ cup half-and-half or milk
  • 2 tbs grated Parmesan cheese
  • 2 tbs Romano cheese
  • 1 tbs parsley
  • Salt & pepper to taste (if necessary—it may not be)
Seasoned Flour:
  • 2 cups flour
  • 1 tsp salt
  • ½ tsp pepper
INSTRUCTIONS
  1. If using thighs, cut each in half where the bone was. Remove excess fat. For either thighs or tenders, pound the meat to ¼-inch thickness between 2 sheets of plastic wrap.
  2. Place pounded chicken in a large bowl and pour in the buttermilk. Let this sit for at least 30 minutes.
  3. Drain buttermilk from chicken and coat with seasoned flour. Put the coated chicken on a platter, cover and refrigerate for 1 hour.
  4. In a medium bowl, beat the egg wash ingredients; set aside. Mix seasoned crumb mixture and place it in a large oblong pan (I use either a 11 x 7 or 9 x 13 pan for this).
  5. Dip chicken in egg wash; let excess run off back into the bowl. Coat with the seasoned crumbs.
  6. Heat a large skillet over medium-high heat and add about 2 tbs of oil. Brown chicken well on both sides, about 5 minutes each side; remove to a platter and keep warm. (You will probably have to brown the chicken in 2 batches). Repeat with remaining chicken.
  7. To make the sauce, melt the 2 tbs of butter in the same pan you browned the chicken—don’t drain off any oil left in the pan.
  8. Add the mashed roasted garlic and the flour, stirring to get a smooth paste. Let this cook for about 3 minutes.
  9. Slowly add the chicken stock, stirring or whisking so there are no lumps. Stir in the the cheeses a little bit at a time so it blends and melts. Add the parsley and half-and-half. Cook until it bubbles.
  10. Add the chicken back to the pan, coating it with the sauce. Cover and simmer on low heat for 5-10 minutes.
NOTES
To Roast Garlic--
Cut off the stem end of each heat of garlic. Lay the garlic, cut side up, on a sheet of aluminum foil. Drizzle with olive oil (you may add salt and pepper and/or a sprig of your favorite fresh herb). Seal foil and roast at 400℉ for 30-35 minutes.

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