Description
This 30 Cloves Garlic Chicken recipe features juicy, crispy chicken thighs infused with rich garlic flavor, cooked in a savory broth of white wine, chicken stock, and herbs. The chicken skin becomes perfectly crispy, while the tender meat absorbs the aromatic sauce made from slow-roasted garlic cloves, thyme, and bay leaves. This comforting dish is ideal for a flavorful weeknight dinner or a special gathering.
Ingredients
Scale
Chicken and Seasoning
- 6 chicken thighs (skin on)
- 1 ½ teaspoons kosher salt
Broth and Aromatics
- 30 whole garlic cloves (peeled)
- 1 cup low-sodium chicken broth
- ½ cup light dry white wine (e.g., Kim Crawford Illuminate Sauvignon Blanc)
- 5 sprigs fresh thyme
- 2 dried bay leaves
- 1 teaspoon Dijon mustard (optional)
Instructions
- Preheat and Season: Preheat your oven to 375°F. Sprinkle the chicken thighs evenly with kosher salt and let them rest at room temperature for at least 30 minutes. This step helps to achieve extra crispy skin. For even better results, you can salt the chicken overnight and keep it uncovered in the fridge.
- Sear the Chicken: Lightly spray a large 12-inch oven-safe skillet, preferably cast iron or enamel, with cooking spray. Heat the skillet over medium heat. Place the chicken thighs skin-side down and cook for 5 to 7 minutes, moving the pieces gently to ensure even browning. Once the skin is crisp and golden, flip the chicken and turn off the heat.
- Add Garlic and Liquids: Scatter the peeled garlic cloves into the empty spaces of the pan. Pour the low-sodium chicken broth around the chicken, making sure the liquid rises just below the chicken skin to keep it crispy. Add the dry white wine, thyme sprigs, and bay leaves to one section of the pan.
- Bake the Chicken: Transfer the skillet to the preheated oven and bake for 35 minutes at 375°F. Then increase the oven temperature to 400°F and continue baking for an additional 10 to 15 minutes to finish cooking and crisp the chicken further.
- Rest the Chicken and Prepare Sauce: Remove the skillet from the oven and allow the chicken to rest in the broth for at least 10 minutes. Then take the chicken out of the pan and place the skillet back on the stove over medium-high heat. If desired, whisk in the Dijon mustard and bring the sauce to a boil.
- Reduce the Sauce and Serve: Let the sauce simmer for 2 to 3 minutes until it thickens slightly. Return the chicken thighs to the skillet to coat them in the sauce. Serve the chicken hot with the garlic and flavorful reduced sauce spooned over the top.
Notes
- Salting the chicken overnight in the fridge uncovered enhances skin crispiness.
- Use a large oven-safe skillet such as cast iron for best searing and oven roasting.
- If the skillet is smaller, adjust the chicken broth quantity to keep the skin crispy.
- White wine adds acidity and depth of flavor; choose a light dry variety like Sauvignon Blanc.
- The roasted garlic cloves become soft and mellow, perfect for spreading on bread or mixing with rice.
