Roasted Garlic Clove Chicken

Name: Roasted Garlic Clove Chicken
Prep time: 20 min
Cook time: 45 min
Yield: Serves 4
Ingredients: 2 packages ButcherBox.ca RWA, air chilled chicken thighs, bone in skin on; 1 tbsp ButcherBox.ca 100% grass fed butter, salted; 1/4 cup ButcherBox.ca Organic Seasoned Chicken Stock; to taste Kosher salt and freshly cracked black pepper; 1 full head of garlic, cloves separated and peeled; 3 tbsp good quality olive oil; 2 tsp Herbes de Provence; 1 tsp flour; 1/2 lemon, juiced; for serving crusty bread or baguette

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4 people

00h 20

00h 45

Juicy, herb-crusted RWA, air chilled, bone in, skin on chicken thighs make a comforting meal that's also a perfectly elegant main dish for a holiday celebration. The soft, roasted garlic cloves are excellent spread on fresh bread - which is just what you need to soak up the juices from this dish.

Ingredients and Method

Ingredients

2 packages ButcherBox.ca RWA, air chilled chicken thighs, bone in skin on
1 tbsp ButcherBox.ca 100% grass fed butter, salted
1/4 cup ButcherBox.ca Organic Seasoned Chicken Stock
to taste Kosher salt and freshly cracked black pepper
1 full head of garlic, cloves separated and peeled
3 tbsp good quality olive oil
2 tsp Herbes de Provence
1 tsp flour
1/2 lemon, juiced
for serving crusty bread or baguette

Method

Preheat oven to 350F
Pat chicken thighs dry, season generously with salt and pepper on both sides, allow to rest on cutting board.
In a large oven proof skillet or pan over medium heat, melt butter into olive oil. Add garlic cloves and cook, stirring occasionally, until lightly golden brown, about 10 minutes. Remove pan and set aside.
Increase heat to medium-high and brown the chicken skin-side down, until skin is golden and crispy, about 5 minutes.
Turn chicken thighs over in the pan, sprinkle with herbes de Provence. Add garlic cloves back to pan and place pan in heated oven.
Bake until chicken is cooked through, about 25 minutes, or to an internal temperature of 165F. When cooked, remove thighs to a serving platter, with garlic cloves.
Place pan with drippings over medium-high heat - add flour and stir to incorporate. Add chicken stock and lemon juice, scraping up crispy bits from the bottom of the pan. Heat through, stirring to keep smooth.
Pour sauce over chicken and garlic on the platter, serve with mashed potatoes and crusty bread, spreading roasted garlic on bread slices and sopping up the sauce.