Kitchen notes · a little help before you start
One Pan Roasted Chicken and 40 Cloves of Garlic
Roasted garlic and chicken make a welcoming pair, especially with tender potatoes nestled into the pan. The whole cloves soften alongside carrots and thyme, with savory juices to spoon over everything. It's a generous plate for anyone who looks forward to the garlic as much as the chicken.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Original yield
- Serves 6
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- French
- Cooking method
- Baking · Baked & roasted · One pan · One pot & sheet pan
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Brown without crowding
Work in batches if needed when browning the chicken thighs so the skillet does not become overcrowded.
2. Stir the garlic often
Cook the whole garlic cloves until lightly golden and soft, stirring often to keep them from burning.
3. Keep the browned bits
Scrape the skillet as you add white wine so the browned pieces loosen into the sauce.
Get to know the ingredients
Skin-on thighs
Bone-in, skin-on chicken thighs are seasoned on both sides before browning and returning to the oven-safe pan.
Whole garlic cloves
Peel the garlic cloves and keep them whole for their brief skillet cooking and later roast with the chicken.
Petite potatoes
Halve or quarter the petite red potatoes, then toss with the carrots and remaining olive oil.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for One Pan Roasted Chicken and 40 Cloves of Garlic
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Tender vegetables and chicken
Serve once the chicken is fully cooked and both potatoes and carrots are tender to a fork.
A little more help as you go
Reduce the wine
Let the white wine simmer until reduced by about half before adding the chicken stock and butter.
Thyme over the pan
Nestle the vegetables around the returned chicken and garlic, then lay the thyme sprigs over the top.
A few questions you might have
Should the garlic stay in while the wine reduces?
Transfer it to the plate with the chicken first, then return both after preparing the pan sauce.
What kind of skillet should I use?
The directions specify a large cast-iron or oven-safe skillet because the assembled chicken finishes in the oven.
Are the vegetables cooked before roasting?
They are tossed with olive oil and nestled around the chicken before the pan goes into the oven.
When should I season the sauce?
Season the simmering stock and butter mixture with salt and pepper to taste, then turn off the heat.
How do I coat the chicken with sauce?
Spoon some sauce over the chicken as you return it and the garlic to the skillet before roasting.
Any more cooking tips?
Recipe adapted slightly from Williams Sonoma
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thechunkychef.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.