Head of Garlic Chicken Thighs Recipe

Head of Garlic Chicken Thighs Recipe

1 servings
Skillet roasted chicken thighs get a flavorful kick from heirloom garlic cloves and kalamata olives.

Ingredients

  • 6 bone-in

    skin-on chicken thighs

  • Kosher salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon canola oil
  • 3/4 cup dry white wine
  • 1/4 cup pitted kalamata olives

    halved

  • 2 sprigs fresh thyme
  • 1 head heirloom garlic

    separated into cloves and peeled, about 10 cloves

  • 1 medium shallot

    sliced into rings

Directions

  1. 1

    1. Preheat the oven to 375°F.

  2. 2

    2. Season the chicken with 1½ teaspoons salt and a few grinds of pepper. Heat the butter and oil in a large, deep cast-iron skillet over medium-high heat until hot. Add the chicken skin-side down and cook, undisturbed, until deep golden brown, about 5 minutes. Turn the chicken over and turn off the heat. Add the wine, then nestle the olives, thyme, garlic and shallot around the chicken. Return the liquid to a simmer over medium-high heat, then transfer to the oven and roast until the chicken is golden and cooked through, about 1 hour and 15 minutes.

  3. 3

    3. Transfer the chicken, garlic and olives to a serving dish with a slotted spoon. Use a ladle to remove as much fat as possible from the surface of the liquid in the skillet, then pour the liquid over the chicken.

Head of Garlic Chicken Thighs Recipe

Head of Garlic Chicken Thighs Recipe

95 min1 servings

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About this Recipe

Craving deeply flavorful, tender chicken with minimal fuss? This Head of Garlic Chicken Thighs recipe delivers an aromatic, savory skillet meal, transforming simple ingredients into a restaurant-quality experience perfect for a satisfying dinner any night of the week.The magic lies in the generous use of heirloom garlic, which, unlike conventional garlic, often offers a milder, sweeter, and more complex flavor as it slowly mellows and caramelizes while skillet roasting alongside bone-in, skin-on chicken thighs. Paired with briny kalamata olives, fragrant fresh thyme, and a splash of dry white wine, this method creates an irresistibly rich, savory pan sauce that elevates every bite.Prepare for a symphony of savory notes, where the succulent chicken meat falls easily from the bone, encased in wonderfully crispy, golden-brown skin. Each bite is infused with the sweet, mellow essence of roasted garlic, which becomes almost creamy in texture, beautifully balanced by the salty tang of halved Kalamata olives and a subtle, herbaceous hint of fresh thyme. The pan drippings, enriched by unsalted butter, canola oil, dry white wine, and the chicken's natural juices, form a deeply flavorful, aromatic sauce, with tender shallot rings adding another layer of sweetness. This is truly comforting, hearty food that feels both rustic and refined.For a different briny element, consider using pitted green olives or even capers instead of kalamata olives for a distinct salty burst. If fresh thyme isn't available, a small amount of dried oregano or dried rosemary could lend a complementary earthy note, though fresh herbs always offer a brighter flavor. While dry white wine adds crucial acidity and depth, chicken broth or vegetable broth could be used as a non-alcoholic alternative; just be aware the flavor profile of the pan sauce will be slightly different, perhaps less bright.This robust, deeply flavored chicken dish is ideal for a cozy weeknight dinner or an impressive weekend meal with friends and family. Serve it simply with a side of crusty bread to soak up the glorious pan juices, or alongside roasted root vegetables, creamy mashed potatoes, or even fluffy couscous for a complete and satisfying spread.

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