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🍽️ Garlic Chicken

692 kcal · 30 min · 4 servings

Ingredients

• Olive oil (for the roasting pan)
• 1 chicken (approx. 1.2 kg)
• 4 tbsp olive oil
• 3 tbsp lemon juice
• 5 sprigs thyme
• 1 head of garlic
• salt
• cayenne pepper
• 3 garlic cloves
• 1 shallot
• 2 tbsp butter
• 2 tbsp flour
• 150 ml dry white wine
• 300 ml poultry broth
• 100 ml whipping cream
• salt
• pepper
• nutmeg (freshly grated)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Brush a roasting pan with some oil.
3. 3. Rinse the chicken under running water.
4. 4. Pat the chicken dry with kitchen paper.
5. 5. Cut the chicken into 6 to 8 pieces using poultry shears.
6. 6. Whisk the oil and lemon juice together in a small bowl.
7. 7. Rinse the thyme under running water.
8. 8. Shake the thyme dry.
9. 9. Pluck the thyme leaves from the stems.
10. 10. Set aside one tablespoon of the thyme leaves.
11. 11. Stir the remaining thyme into the oil-lemon mixture.
12. 12. Slice the garlic bulb in half horizontally.
13. 13. Separate the garlic cloves from one half of the bulb.
14. 14. Press 2 to 3 garlic cloves into the oil mixture.
15. 15. Season the oil mixture with salt and cayenne pepper.
16. 16. Coat the chicken pieces all over with the oil mixture.
17. 17. Place the chicken pieces in the prepared roasting pan.
18. 18. Add the halved garlic bulb and the remaining cloves to the pan.
19. 19. Bake the chicken in the oven for about 30 minutes.
20. 20. Turn the chicken occasionally during baking.
21. 21. Peel the garlic cloves for the sauce.
22. 22. Peel the shallot.
23. 23. Finely chop the shallot.
24. 24. Sauté the shallot in butter until translucent.
25. 25. Dust the shallot with the flour.
26. 26. Stir to create a light roux (flour and butter mixture).
27. 27. Slowly pour in the wine while whisking.
28. 28. Stir the broth into the sauce.
29. 29. Let the sauce simmer gently for about 5 minutes.
30. 30. Stir the cream into the sauce.
31. 31. Adjust the sauce consistency to your liking by adding more broth or simmering to reduce.
32. 32. Season the sauce with salt, pepper, and nutmeg.
33. 33. Plate the chicken pieces.
34. 34. Pour the sauce over the chicken.
35. 35. Sprinkle the dish with the reserved thyme leaves.
36. 36. Serve the chicken hot.

Nutrition per serving

• kcal: 692
• Protein: 66 g · Fett/Fat: 37 g · Carbs: 16 g