Bake Me

CHICKEN: Skillet Roasted Garlic Chicken Legs with Herbs of Provence

CHICKEN: Roasted Garlic Chicken Legs

As you probably know, I am a HUGE fan of the Food Network. Every weekend I wake up and lounge in bed with it on the television. It is one of my favorite and most relaxing things I do. I always get inspired after watching! A few weeks ago I was watching Melissa d’Arabian and she was cooking up some Roasted Garlic Clove Chicken Thighs. Garlic is one of E and my favorite ingredients. I decided to take a stab at the recipe since it didn’t look too complicated. I only had chicken legs so I used those instead of thighs and I couldn’t use butter since we can’t mix milk and meat. The legs were AMAZING. If you are a garlic lover you must make this recipe right now. RUN. DON’T WALK to your local grocery store to pickup the ingredients. You won’t regret it!

Ingredients:

Chicken Legs, 7-8

Head of Garlic, separated into whole cloves, paper removed

Herbs of Provence, 2 tablespoons

Sea Salt

Fresh Ground Pepper

Lemon, 1/2 juiced

Extra Virgin Olive Oil, 3 tablespoons

Chicken Stock or Vegetable Stock, 1/4 cup

Margarine, 1 tablespoon

White Flour, 1 tablespoon

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Rinse and pat the chicken dry. Sprinkle both sides with sea salt and fresh ground pepper.
  3. In a large Le Creuset Skillet, drizzle in olive oil and butter and sauté the garlic cloves on medium heat, until slightly browned. Remove from the pan and set aside.
  4. Increase the heat and set the chicken legs into the skillet, skin side down. Brown on one side for 5 minutes. Turn the chicken over and then sprinkle in the Herbs of Provence.
  5. Add the roasted garlic back into the skillet.
  6. Bake the chicken for 25-30 minutes.
  7. Once the chicken is cooked through, remove from the skillet and place onto your serving dish with the garlic. Use a deeper serving dish so the sauce doesn’t spill over! I really like this Oval Platter from Crate and Barrel.
  8. Place the skillet back onto the stovetop and turn the heat to high. Sprinkle in the flour and use a whisk to scrape up the drippings.
  9. Deglaze the pan with the stock and lemon juice.
  10. Pour this sauce over the chicken and serve!

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