Roasted Garlic Chicken

This is one of the least pretty dishes I have ever made. It is very bland in color. Next time, I think I would add in some roasted peppers to assist. But oh well. This was a tasty dish, so that matters a bit more in my book. I was modeling it after one of our favorite restaurants out here. We always get the same few dishes because they are always so good. They also give you huge portions, which means leftovers for lunch and dinner! Yay! We can only take people there if they are fellow garlic-lovers like ourselves. Luckily most of our loved ones are.

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Part of the reason I made this dish is we had some leftover naan from the restaurant, and I figured making this chicken would go well with it. Of course, it led to a plain looking dish. The restaurant serves the meats with a flavored rice that is a bright yellow. It’s so pretty with the roasted vegetables and onions around it. So, there are some ideas for you to dress this up a bit!

I warmed the naan by placing it over the chicken while it was cooking.

I warmed the naan by placing it over the chicken while it was cooking.

Directions for Roasted Garlic Chicken

  • 1-2 pounds chicken breasts, chopped into bite-sized pieces
  • 1/2 a head of garlic roasted
  • 3 Tablespoons olive oil
  • Zest from 1 lemon
  • 1 teaspoon All-purpose seasoning
  • Salt and pepper
  • 3-4 Tablespoons of Balsamic Vinegar

Mix together the garlic, olive oil, lemon zest, all-purpose seasoning, and some salt and pepper. Let sit overnight, or for at least a few hours.

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Then, mix half of it with the Balsamic in a bowl. Add the chicken, stirring to coat. Allow to marinate for at least 1 hour, or up to 8 hours.

In a heavy-bottomed pan, add the half of olive oil mixture that was not with the chicken.

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Cook over medium heat until sizzling.

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Add the chicken mixture, browning the chicken on each side.

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Add more salt and pepper if needed.

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Then, allow the chicken to cook through. Serve with naan, rice, or any other sides you desire.

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Directions for Roasted Garlic Chicken (without pictures)

  • 1-2 pounds chicken breasts, chopped into bite-sized pieces
  • 1/2 a head of garlic roasted
  • 3 Tablespoons olive oil
  • Zest from 1 lemon
  • 1 teaspoon All-purpose seasoning
  • Salt and pepper
  • 3-4 Tablespoons of Balsamic Vinegar

Mix together the garlic, olive oil, lemon zest, all-purpose seasoning, and some salt and pepper. Let sit overnight, or for at least a few hours. Then, mix half of it with the Balsamic in a bowl. Add the chicken, stirring to coat. Allow to marinate for at least 1 hour, or up to 8 hours.

In a heavy-bottomed pan, add the half of olive oil mixture that was not with the chicken. Cook over medium heat until sizzling. Add the chicken mixture, browning the chicken on each side. Add more salt and pepper if needed. Then, allow the chicken to cook through. Serve with naan, rice, or any other sides you desire.

5 thoughts on “Roasted Garlic Chicken

  1. This looks delicious to me! I’ve been roasting garlic all the time lately and wondering why I haven’t been doing it for years (since I’m constantly roasting sweet potatoes anyway). We just love garlic and I’d love this chicken dish with some naan or rice.

  2. Pingback: Chicken Korma | fudgingahead

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