Herb Chicken with Roasted Garlic
Gluten Free Living – 2014
Herb Chicken with Roasted Garlic is one tasty chicken dish. And, it’s oh, so, E-A-S-Y! I mean it. It only uses a handful of ingredients. Yet, it is wonderful when all the roasted garlic is served on top of the chicken. It uses thyme, rosemary and sage along with a little chicken broth and lemon juice for baking.
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Plus, you roast three huge garlic bulbs at the same time. The garlic is squeezed out onto the chicken before serving. It isn’t too strong this way, yet it adds a delectable, subtle flavor. The only thing I would add to this lovely chicken recipe is a little pepper for some additional flavoring.
I found this recipe in Betty Crocker’s Best Chicken Cookbook when I was perusing through my daughter-in-law’s cookbooks a couple of years ago. I copied down several recipes from that cookbook and each one has been marvelous. I loved the simplicity of this recipe. The ease of putting it together, and the fact that most of the ingredients I already had on hand was great. I did go out and purchase the three garlic bulbs but that was all.
Last week I made up this dish when my sister, Phillis, flew in from Colorado Springs. She flew in and stayed with us the day before we both headed out to Florida (with my husband) for my younger brother’s funeral. My siblings (six in all–now five) are scattered all over the country so we don’t get to see each other very much.
We determined after seeing each other again that we would each make more effort in the future to visit one another. Sometimes we just get toooooo busy! Phillis is trying to watch her diet because she’s diabetic so I served Herb Chicken with Roasted Garlic, a delicious side of Skinny Roasted Vine-Ripe Tomatoes and a Fruit Salad. Yum. Everything turned out so well.
If you’re looking for a tasty and simple chicken dish, Herb Chicken with Roasted Garlic sure fits the bill. It’s easy, economical, and quick. Not to mention it’s savory and delicious. You don’t have to use boneless chicken breasts like I did in this recipe. Boneless or bone-in chicken thighs, or a whole cut-up chicken would work just as well. The only thing you adjust is cooking times. You’ll be licking your chops in no time!
Herb Chicken with Roasted Garlic is a wonderful, low calorie main dish recipe.
Seasoned with thyme, rosemary, sage and garlic, this chicken recipe is a keeper!
The only thing I would add to this recipe is pepper for a little more flavor.
Here’s what I did.
I used these ingredients.
Place broth, lemon juice, salt, thyme, rosemary and sage in a measuring cup and stir to combine.
Grease a 9×13″ baking dish. Place chicken pieces in dish. Pour sauce ingredients over top of chicken.
Cut about 1/2 inch off the top of each garlic bulb. Place in dish with chicken. Cover with foil.
Bake chicken 30 minutes covered. Remove foil. Turn chicken pieces over and bake an additional 30-40 minutes or until done.
Remove garlic from bulbs and serve over top of chicken.
If you use bone-in chicken or boneless chicken thighs, the baking time may change.
This simple recipe is perfect for week night dinners.
Here’s the recipe.
HERB CHICKEN WITH ROASTED GARLIC
(Recipe adapted from Betty Crocker’s Best Chicken Cookbook)
Herb Chicken with Roasted Garlic
Equipment
- 1 9x13" glass baking dish
- measuring cups
- measuring spoons
- 1 sharp knife
Ingredients
- 6 chicken breasts boneless, skinless
- 1/2 cup chicken broth
- 1/4 cup lemon juice
- 1 1/2 tsp. dried thyme
- 1 1/2 tsp. dried rosemary
- 1 1/2 tsp. rubbed sage
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 3 large bulbs garlic whole bulbs, not individual cloves
Instructions
- Grease or spray a 9x13” glass baking dish.
- Place chicken pieces in prepared dish.
- Mix remaining ingredients except garlic.
- Pour broth mixture over chicken.
- Cut about ½” off the top of each garlic bulb (enough that you actually cut open the tops of all the cloves).
- Place garlic, cut-side-up in baking dish with chicken.
- Cover with foil and bake 30 minutes at 350°.
- Remove foil and bake an additional 30-40 minutes until chicken is lightly browned and cooked through.
- To serve: either squeeze garlic gently out of cloves and spread over chicken or use a paring knife to remove the outer layers of each clove and place over top of chicken.
Notes
Recipe adapted from Betty Crocker's Best Chicken Cookbook.
© Can’t Stay Out of the Kitchen
Nutrition
- 4-6 boneless chicken breasts
- ½ cup chicken broth
- ¼ cup lemon juice
- 1 ½ tsp. thyme
- 1 ½ tsp. rosemary
- 1 ½ tsp. sage
- 1 tsp. salt
- 3 large bulbs garlic (whole bulbs, not individual cloves)
- Grease or spray a 9×13” glass baking dish.
- Place chicken pieces in prepared dish.
- Mix remaining ingredients except garlic.
- Pour broth mixture over chicken.
- Cut about ½” off the top of each garlic bulb (enough that you actually cut open the tops of all the cloves).
- Place garlic, cut-side-up in baking dish with chicken.
- Cover with foil and bake 30 minutes at 350°.
- Remove foil and bake an additional 30-40 minutes until chicken is lightly browned and cooked through.
- To serve: either squeeze garlic gently out of cloves and spread over chicken or use a paring knife to remove the outer layers of each clove and place over top of chicken.
Doesn’t Herb Chicken with Roasted Garlic look terrific? I served it with Skinny Roasted Vine-Ripe Tomatoes and a Fruit Salad.
We loved the roasted garlic in this recipe. When the garlic is roasted it is not as strong and fragrant as raw garlic, but it sure tastes wonderful!
This easy recipe is healthy, low calorie, clean eating and gluten free.
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Herb Chicken with Roasted Garlic
Equipment
- 1 9×13" glass baking dish
- measuring cups
- measuring spoons
- 1 sharp knife
Ingredients
- 6 chicken breasts boneless, skinless
- 1/2 cup chicken broth
- 1/4 cup lemon juice
- 1 1/2 tsp. dried thyme
- 1 1/2 tsp. dried rosemary
- 1 1/2 tsp. rubbed sage
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 3 large bulbs garlic whole bulbs, not individual cloves
Instructions
- Grease or spray a 9×13” glass baking dish.
- Place chicken pieces in prepared dish.
- Mix remaining ingredients except garlic.
- Pour broth mixture over chicken.
- Cut about ½” off the top of each garlic bulb (enough that you actually cut open the tops of all the cloves).
- Place garlic, cut-side-up in baking dish with chicken.
- Cover with foil and bake 30 minutes at 350°.
- Remove foil and bake an additional 30-40 minutes until chicken is lightly browned and cooked through.
- To serve: either squeeze garlic gently out of cloves and spread over chicken or use a paring knife to remove the outer layers of each clove and place over top of chicken.