Garlic Roasted Chicken

A busy work week for me coupled with a traveling husband and a full plate of kid activities has caused my weeknight dinners to fall by the way side. I have relied on old favorites this past week, but I did manage a new dish last night when we were all home for dinner.

Garlic Roasted Chicken was a simple yet satisfying meal for a rainy night. I have been meaning to try similar recipes from a couple of my cookbooks including Barefoot in Paris: Easy French Food You Can Make at Home and Everyday Food: Great Food Fast. I used chicken breasts on the bone with skin because they are more flavorful and juicy than boneless skinless chicken breasts. After minimal preparation for the Garlic Roasted Chicken, I worked on the rest of the meal while the chicken roasted. Accompaniments for the chicken included a saute of mushrooms, zucchini, onions, and red peppers (I cleaned out my vegetable drawer in the refrigerator), Crispy Parmesan Potatoes, and toasted ciabatta bread with the roasted garlic.

The whole family enjoyed our meal. Maybe it was because we actually got to sit down to dinner together. Eat dinner with your family this week. You'll like it.

Garlic Roasted Chicken

serves 4 or 5

4 bone-in, skin on, chicken breasts
olive oil
salt
pepper
2 heads of garlic, tops sliced off
toasted ciabatta bread

Preheat oven to 400 degrees. In a baking dish, place the garlic heads. Top with the chicken breasts that have been drizzled with olive oil and sprinkled with salt and pepper.

Roast the chicken for about 40 - 50 minutes basting occasionally with pan juices. The chicken should be browned and an instant read thermometer should read about 165 degrees when inserted in the thickest part of the meat.

Remove chicken and garlic from oven. Serve toasted ciabatta bread spread with the roasted garlic.

Note - I made a quick gravy because My Oldest would like all meals served with gravy. In a small sauce pan heated to medium high, add about 3 tablespoons of the pan juices from the chicken pan. Whisk in 3 tablespoons of flour and cook for 1 minute. Whisk in 2 cups of chicken stock and 1/2 cup milk and cook until thickened. Season with salt and lots of pepper.