Garlic Roasted Chicken

By Ellan

Ingredients

• 2 tab. extra-virgin olive oil
• 4 skin-on, boneless chicken breasts
• Kosher salt and freshly ground black pepper
• 2 heads garlic
• 4 sprigs fresh rosemary
• 4 slices sourdough bread, grilled or toasted
• 2 tab. white wine vinegar

Preparation

Step 1

Preheat the oven to 425. Heat the olive oil in a large over-proof skillet over med.-high heat. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.

Separate the heads of garlic into cloves but do not peel. Flip the chicken, add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 minutes.

Place the bread on a platter and top each slice with a chicken breast. Add vinegar to the skillet and scrape up any browned bits with a wooden spoon. Add 3 tab. water and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the chicken and bread.

You can squeeze the roasted garlic out of its skin to spread on bread.