Having a variety of high quality chicken recipes is essential After I wrote that, I decided to add Yardbird to my categories list, just so I can see how many chicken recipes I have. This one is outstanding! So easy, so inexpensive, and pretty darn awesome! How can you not like it if if has garlic chicken gravy?!?
Ingredients
Directions
Season Chicken liberally with Seasoned Salt - at least 30 minutes before cooking if you can. Salt does great things for poultry!
Heat Olive Oil and Butter in a cast iron pan (something that can go in the oven). Sauté whole garlic cloves for 5-10 minutes, until they turn light brown. Remove and set aside.
Place chicken, skin side down, for 5 minutes until golden brown on skin side.
Turn over and season with Herbes de Provence. Sprinkle garlic cloves over the chicken, then place whole pan in the Oven. (Note: If you are making a large amount, you can take it out and place in larger serving dish, and put that in the oven)
Baker for 30 minutes (at 350 degrees), or until meat temperature reaches 175. Remove from oven, and remove chicken and garlic from oil/butter/drippings. Place on serving dish.
Heat oil/butter/drippings. Whisk in flour. Add stock and lemon juice. Add more stock if you want it. Now you have awesome garlic chicken gravy.
Pour gravy over chicken and serve!
Ingredients
Directions
Season Chicken liberally with Seasoned Salt - at least 30 minutes before cooking if you can. Salt does great things for poultry!
Heat Olive Oil and Butter in a cast iron pan (something that can go in the oven). Sauté whole garlic cloves for 5-10 minutes, until they turn light brown. Remove and set aside.
Place chicken, skin side down, for 5 minutes until golden brown on skin side.
Turn over and season with Herbes de Provence. Sprinkle garlic cloves over the chicken, then place whole pan in the Oven. (Note: If you are making a large amount, you can take it out and place in larger serving dish, and put that in the oven)
Baker for 30 minutes (at 350 degrees), or until meat temperature reaches 175. Remove from oven, and remove chicken and garlic from oil/butter/drippings. Place on serving dish.
Heat oil/butter/drippings. Whisk in flour. Add stock and lemon juice. Add more stock if you want it. Now you have awesome garlic chicken gravy.
Pour gravy over chicken and serve!
Per my husband, “Best chicken ever!!” And this despite my doubling the amount of garlic for this purported garlic hater (I counted 37 cloves). I wasn’t around to make the gravy, but the drippings alone drizzled over the thighs were plenty to keep the meat juicy and flavorful. I will keep this recipe in our permanent file, for sure.
Thanks Heather! More garlic is always better! Making it s prime number like 37 makes that even more more special.