Chicken with 20 Cloves of Garlic
This dish is perfect for a cozy family dinner or an impressive yet effortless meal for entertaining. If you like chicken and garlic, you're going to love it.
Servings: 8
Equipment
Ingredients
- 2 Cans white beans 15-ounce cans, drained and rinsed
- 3 Tablespoons capers with brine
- salt and pepper to taste
- 8 chicken thighs about 2 Pounds, skin-on, bone-in
- 3 Tablespoons olive oil
- 1 Tablespoon butter melted
- 3 Tablespoons Dijon mustard
- ½ Teaspoon dried oregano
- ½ Teaspoon dried thyme or 3 or 4 fresh sprigs
- 1 lemon large, zested and thinly sliced
- 2 or 3 Heads garlic cut in half horizontally
- 1/3 Cup white wine optional
- 1/3 Cup chicken broth
For Garnish:
- 2 Tablespoons fresh parsley coarsely chopped
- 2 Teaspoons fresh dill chopped
Instructions
- Preheat the oven to 400°F.
- In a baking dish, spread the drained and rinsed white beans.
- Add the capers with their brine and season with salt and pepper to taste.
- Pat the chicken thighs dry with paper towels.
- In a small bowl, mix 2 tablespoons of the olive oil with the melted butter, Dijon mustard, oregano, thyme, salt, and pepper.
- Rub this mixture all over the chicken.
- Nestle the chicken thighs, skin side up, on top of the white beans.
- Scatter the lemon slices and halved garlic heads throughout the dish.
- Drizzle the remaining olive oil over the garlic heads.
- Pour the white wine (if using) and chicken broth around the chicken to keep everything moist and flavorful.
- Put the baking dish in the oven and roast for 40 to 45 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F.
- Optionally, you can broil it for an 2 or 3 minutes at the end to get extra crispy skin.
- Sprinkle the chopped herbs on top and serve immediately.
Notes
Marinate for extra flavor: If you have time, marinate the chicken with the mustard, herbs, and capers for a few hours or overnight. Chicken that's marinated overnight results in a deeper flavors and this makes the dish even more delicious.
Sear for a golden crust: Before roasting, quickly sear the chicken in a hot pan with olive oil to develop a golden-brown crust. This adds a richer flavor and helps render excess fat.
Layer the ingredients properly: Place the beans, capers, lemon slices, and garlic on the bottom of the baking dish so they absorb the juices from the chicken as it roasts, making them extra flavorful.
Let the chicken rest: After roasting, let the chicken rest for a few minutes before serving to help retain its juices.
Garnish for freshness: A sprinkle of fresh parsley and dill at the end brightens up the dish and balances the richness of the roasted garlic and chicken.
Sear for a golden crust: Before roasting, quickly sear the chicken in a hot pan with olive oil to develop a golden-brown crust. This adds a richer flavor and helps render excess fat.
Layer the ingredients properly: Place the beans, capers, lemon slices, and garlic on the bottom of the baking dish so they absorb the juices from the chicken as it roasts, making them extra flavorful.
Let the chicken rest: After roasting, let the chicken rest for a few minutes before serving to help retain its juices.
Garnish for freshness: A sprinkle of fresh parsley and dill at the end brightens up the dish and balances the richness of the roasted garlic and chicken.
Nutrition
Calories: 425kcal | Carbohydrates: 24g | Protein: 26g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 278mg | Potassium: 698mg | Fiber: 5g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 14mg | Calcium: 111mg | Iron: 4mg
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