October 8, 2011

Roasted chicken thighs with garlic cloves

This is my version of Nigella Lawson's chicken with 40 cloves of garlic. My husband and I love garlic and we eat it all the time. However, even for us garlic lovers, 40 cloves can be quite a lot for two people to eat at a meal (her recipe is for more than two). So, I cut down the amounts of chicken and garlic here. I also use boneless and skinless chicken thighs rather than bone-in as the recipe calls for - this is really only because these are the only free-range, organic chicken thighs I can readily find.

I was lucky enough to have two kinds of garlic - I don't really know the differences, but one was from my father-in-law's garden and had a purple/pink colored skin while the other was the regular white garlic. Both were really delicious when they were soft and sweet from the roasting. Oven-roasting garlic completely changes its flavor to become sweet and creamy. We like to "pop" the garlic out of the skin and spread it on some crusty bread. I think that's the best way to use roasted garlic. This recipe will make a meal for two. 

Roasted chicken thighs with garlic cloves
1 tablespoon olive oil
3-4 scallions, thinly sliced
sea salt and fresh cracked black pepper, to taste
about 1 pound boneless and skinless chicken thighs
about 20-25 cloves of garlic, unpeeled
5 sprigs of thyme, leaves removed and roughly chopped
1/4 cup dry white wine or vermouth

Preheat the oven to 375 degrees. Heat an oven proof skillet with a lid over medium heat. Add the olive oil and heat. When warmed, add the scallions and cook, stirring occasionally for about one minute.

Season the chicken with salt and pepper. Add the thighs to the skillet and cook, until browned on one side and then turn. Place the garlic cloves in the skillet (around the chicken). Continue to cook for about 2-3 minutes. Add the thyme leaves. Then, add the wine/vermouth and give the pan a good "swish" to make sure the chicken is not stuck to the bottom. Let cook for about 1-2 minutes, until the wine starts to bubble. Place the lid on the skillet and transfer it to the oven.

Roast for about 10 minutes and then remove the lid. Continue to roast until the garlic is golden and softened and the chicken is cooked through (this will depend on the size of your chicken thighs, but it's finished when the thighs reach an internal temperature of 160 degrees).

Serve immediately with crusty bread.

What was I cooking one year ago?: grilled apple salad with maple-mustard vinaigrette and carrot-raisin bread


  1. I agree. 40 cloves is just way too many! I think 20 is much better. Boneless, skinless thigh is my favorite type of meat.... Your recipe sounds delicious!

  2. Love it with the garlicy flavours.

  3. I'm a the-more-garlic-the-merrier kind of gal. This sounds so delicious!


I love to hear from you!