Garlic Roasted Chicken

By KeyIngredient

Ingredients

• 2 Tbsp. EVOO
• 4 skin on boneless chicken breasts (about 1 1/2 pounds)
• kosher salt and ground pepper
• 2 heads garlic
• 4 sprigs fresh rosemary
• 4 slices sourdough, grilled or toasted
• 2 Tbsp. white wine vinegar

Details

Servings 4

Preparation

Step 1

Heat the oven to 425. Heat the olive oil in a large ovenproof skillet over medium high heat. Season the chicken with salt and pepper and cook, skin side down, until browned, about 5 min.

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. 15-20 min.

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

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