As you probably know, I am a HUGE fan of the Food Network. Every weekend I wake up and lounge in bed with it on the television. It is one of my favorite and most relaxing things I do. I always get inspired after watching! A few weeks ago I was watching Melissa d’Arabian and she was cooking up some Roasted Garlic Clove Chicken Thighs. Garlic is one of E and my favorite ingredients. I decided to take a stab at the recipe since it didn’t look too complicated. I only had chicken legs so I used those instead of thighs and I couldn’t use butter since we can’t mix milk and meat. The legs were AMAZING. If you are a garlic lover you must make this recipe right now. RUN. DON’T WALK to your local grocery store to pickup the ingredients. You won’t regret it!
Chicken Legs, 7-8
Head of Garlic, separated into whole cloves, paper removed
Herbs of Provence, 2 tablespoons
Fresh Ground Pepper
Lemon, 1/2 juiced
Extra Virgin Olive Oil, 3 tablespoons
Chicken Stock or Vegetable Stock, 1/4 cup
Margarine, 1 tablespoon
White Flour, 1 tablespoon
- Preheat the oven to 350 degrees Fahrenheit.
- Rinse and pat the chicken dry. Sprinkle both sides with sea salt and fresh ground pepper.
- In a large Le Creuset Skillet, drizzle in olive oil and butter and sauté the garlic cloves on medium heat, until slightly browned. Remove from the pan and set aside.
- Increase the heat and set the chicken legs into the skillet, skin side down. Brown on one side for 5 minutes. Turn the chicken over and then sprinkle in the Herbs of Provence.
- Add the roasted garlic back into the skillet.
- Bake the chicken for 25-30 minutes.
- Once the chicken is cooked through, remove from the skillet and place onto your serving dish with the garlic. Use a deeper serving dish so the sauce doesn’t spill over! I really like this Oval Platter from Crate and Barrel.
- Place the skillet back onto the stovetop and turn the heat to high. Sprinkle in the flour and use a whisk to scrape up the drippings.
- Deglaze the pan with the stock and lemon juice.
- Pour this sauce over the chicken and serve!