Garlic Roasted Chicken
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- 2 Tbsp
- olive oil, extra virgin
- skin on boneless chicken breasts
- kosher salt and pepper
- heads garlic
- strips fresh rosemary
- 4 slice
- sourdough bread, grilled or toasted
- 2 Tbsp
- white wine vinegar
1preheat oven to 425. heat the olive oil in a large ovenproof skillet over medium high heat.
2season the chicken with salt and pepper and cook skin side down, until browned, about 5 minutes.
3separate the heads of the garlic into the cloves but do not peel.
4flip the chicken. add the garlic and rosemary to the skillet and transfer to the oven.
5roast until the chicken is cooked through but still moist, 15-20 minutes more.
6place the bread on a platter and top each slice with a chicken breast.
7add the vinegar to the skillet and scrape up any browned bits with a wooden spoon.
8add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes.
9pour the sauce and garlic over the chicken and bread.