Roasted Garlic Baked Chicken
So easy to make, and roasted garlic adds the tangy flavor to the baked chicken, a quick and delicious recipe for your dinner!
Yield
4 servingsPrep
6 minCook
45 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
garlic
|
*
|
| 1 | teaspoon |
olive oil
or any vegetable oil |
|
| 4 | tablespoons |
butter
softened |
|
| 4 | each |
chicken breasts
with part wing bone, no skin |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
garlic
|
*
|
| 5 | ml |
olive oil
or any vegetable oil |
|
| 6E+1 | ml |
butter
softened |
|
| 4 | each |
chicken breasts
with part wing bone, no skin |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Preheat the oven to 180°C (355°F).
Cut off the top of the garlic and drizzle with the olive oil or vegetable oil.
Wrap the garlic in foil, arrange on a baking sheet and bake for 30 to 35 minutes or until the garlic is soft.
Let cool slightly, then squeeze the garlic cloves from the skin.
Mix together the garlic and butter.
Make a small hole between the skin and the flesh of the chicken and spoon the garlic butter under the skin of each chicken breast.
Use your fingers to spread the butter all over the flesh.
Sprinkle the chicken with the salt and pepper.
Heat a nonstick skillet over high heat.
Add the chicken, skin-side down, and cook for 2 to 3 minutes or until golden.
Turn and cook for another 1 minute or until golden.
Set the chicken on a baking sheet coated with cooking spray or lined with parchment papper and bake for about 9 minutes or until completely cooked.
Serve with salsa verde and roasted potatoes.
