Ingredients
Chicken
2 chicken leg quarters or bone-in chicken breasts
2 tbsp olive oil
3 cloves garlic, minced
1 tsp dried thyme
1 tsp rosemary
1 tsp paprika
Salt and black pepper
1 tbsp butter
Vegetables
1 bunch broccolini or broccoli
1 whole garlic bulb
Olive oil
Salt and pepper
Sauce
2 tbsp chicken stock
1 tbsp butter
Pan drippings from chicken
Instructions
- Roast the Garlic
Cut the top off the garlic bulb.
Drizzle with olive oil and wrap loosely in foil.
Roast at 190°C (375°F) for about 35–40 minutes until soft and caramelized.
- Prepare the Chicken
Pat chicken dry.
Rub with olive oil, garlic, thyme, rosemary, paprika, salt, and pepper.
Heat a pan and sear skin-side down until golden and crispy.
Add butter while cooking for extra flavor.
- Finish in Oven
Transfer chicken to oven at 190°C (375°F).
Roast for 20–30 minutes depending on size until fully cooked.
- Char the Vegetables
Toss broccolini with olive oil, salt, and pepper.
Pan-sear or roast until slightly charred.
- Make the Sauce
In the same pan used for chicken, add chicken stock.
Scrape browned bits from pan.
Stir in butter until glossy.
- Plate
Add chicken to plate.
Arrange broccolini and roasted garlic beside it.
Spoon sauce over the chicken.
Optional additions:
Mashed potatoes
Wild rice
Lemon zest
Chili flakes
Honey drizzle for sweetness
by bonniebrixton