Wednesday, March 24, 2010

Garlic-Roasted Chicken

This recipe was so, so easy, and also very good.  It felt like a bit of a fancy meal because it involved thick, crusty bread, smooth roasted garlic, and tender, juicy chicken.  The meat was so moist and flavourful-even as a leftover for lunch the next day.   We also used all the  extra roasted garlic to make garlic butter.  Just soften a stick of butter and stick it in the food processor with the roasted garlic.  Yum!


Garlic-Roasted Chicken
*Recipe from The Food Network

 2 Tablespoons extra virin olive oil
1  1/2 lbs chicken breasts
kosher salt, pepper
2 heads of garlic
4 sprigs of fresh rosmary
4 slices sourdough bread, toasted
2 tablespoons white wine vinegar

Preheat the oven to 425 degrees.  Heat oil in a large dutch oven over medium high heat.  season the chicken breasts and place them in the dutch oven.  cook until browned on one side-about 5 minutes.
Seperate the garlic into cloves but do not peel.  Flip over the chicken and add the garlic and rosmary to the pan.    Transfer the dutch oven to the preheated oven.  cook until chicken is cooked through-about 20 minutes.
Place the bread slices on plates and top with chicken breasts.  Add the vinegar to the dutch oven and scrape up the stuck on chicken pieces with a spoon.  Add 3 tablespoons of water and simmer until sauce thickens-about 2 minutes.  Pour the sauce and garlic over the chicken. 
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2 comments:

  1. AnonymousMarch 27, 2010 at 8:53 AM

    Yum! This chicken was very flavorful! The rosemary especially added to the flavor, and I spread some of the garlic directly on the bread which added a lot to the chicken.

    After the garlic is roasted, it becomes very soft - almost as soft as butter - which makes it spreadable. Also, the garlic flavor is greatly subdued afterwards which makes it not too strong (in my opinion). I took a couple bites of one of the cloves and the taste was much more subtle than in uncooked garlic, and it had an almost sweet flavor to it.

    BTW, the garlic butter we made from the left over cloves is fantastic! It is excellent on toast. I also made a spectacular grilled cheese sandwich using the garlic butter on the outsides and an ample supply of cheddar cheese in the middle. Delicious.

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  2. AnonymousMarch 29, 2010 at 7:59 AM

    On a side note, I made some Mac 'n Cheese this weekend while Shawna was away. I used the garlic butter we made with the roasted garlic from this recipe. Best macaroni ever! It would have been much better if it was homemade. I used the Kraft box. The only thing missing was 1-2 all beef hot dogs, sliced into bite size chunks. (mmmm Mac 'n Cheese 'n Dogs!) If you've never tried that, you haven't lived.

    :oD

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