Follow Me!

Wednesday, March 25, 2015

Chicken with Garlic and Onions

Doesn't this look good, a super simple recipe for a hot summer afternoon! I would probably use chicken breasts for this recipe as that is what we like here in the Kelly house. You can can fry before roasting for a crispier skin. Paired with a simple side dish and a nummy dessert, perfect!


1 whole roaster chicken (about 4 pounds), cut into 8 pieces
1 tablespoon unsalted butter, softened
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
2 onions, quartered lengthwise
10 garlic cloves, peeled
6 sprigs thyme, plus more for garnish


Preheat oven to 475 degrees. Rinse chicken pieces; pat dry. Brush chicken with butter, and sprinkle with salt and pepper.
Place chicken in a small roasting pan. Arrange onions, garlic, and thyme sprigs over and under chicken. Roast; after 20 minutes, baste with pan drippings. Continue roasting until chicken is golden and cooked through, 15 to 20 minutes more. Transfer the chicken to a platter, and set aside.
Pour pan drippings through a sieve into a small bowl; discard solids. Arrange onions and all but three garlic cloves around chicken on platter. Whisk remaining garlic cloves with pan juices. Strain juices again; discard solids. Pour sauce over chicken; serve garnished with thyme sprigs.


No comments:

Post a Comment

Print Friendly and PDF

Share Please!!

Print Friendly and PDF