10 Garlic Clove Chicken

Close up of 20 Garlic Clove Chicken in Lodge cast iron pan

My love for roast chicken continues and this recipe is in 1st place.

The silky sauce made of wine, butter and olive oil – I mean seriously. With the 10 garlic cloves to bring in so much flavor and the easiest roasted chicken, that ANYONE can cook. It’s just mouth watering. 

20 Garlic Clove Chicken or Marry Me Chicken with wine butter sauce

Marry Me Chicken

Have you heard of Marry Me Chicken?

Well, it’s a completely different recipe to this one but I’m telling you make this 10 Garlic Clove Chicken and he/she/they/them will say YES!

The sauce is unforgettable (just like you), the chicken is moist and the skin you will crave. So good, you can marry it!

20 Garlic Clove Chicken or Marry Me Chicken with parsley and vintage fork and knife

Changing things up.

Don’t have a whole chicken?

Use bone in chicken thighs, drumsticks or bone in chicken breast. They would all work great. 

Bone in chicken keeps all the moisture and flavor – plus it has the skin on so you can crisp it up nicely. 

20 Garlic Clove Chicken with green napkin in Lodge cast iron skillet

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20 Garlic Clove Chicken or Marry Me Chicken with parsley and vintage fork and knife

10 Garlic Clove Chicken


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  • Author: Kat with White Sparrow
  • Total Time: 1 hour 10 minutes
  • Yield: 2-4 1x
  • Diet: Gluten Free

Description

Should be called Marry Me Chicken – it’s that good!


Ingredients

Scale
  • 1 whole chicken, backbone removed and patted dry
  • 2 tablespoons olive oil
  • 4 tablespoons butter, divided in half
  • salt and pepper
  • 2 cups white wine
  • 10 garlic cloves, peeled
  • small bunch fresh parsley, chopped finely

Instructions

  1. Preheat your oven to 425F with a cast iron skillet or dutch oven heated up inside.
  2. Once the oven is preheated, remove the skillet. Place the chicken in the middle of the pan, breast and skin side up. Drizzle with olive oil and spread the butter over the skin, as best you can. Generously sprinkle with salt and pepper.
  3. Pour the wine in the skillet around the chicken and place the garlic cloves in the wine (on the sides of the chicken).
  4. Roast for 55-65 minutes or until the skin is crispy brown and the chicken is cooked through.
  5. Remove from the oven and place the remaining 2 tablespoons of butter in the sauce and let melt. Let the chicken rest for 10 minutes before slicing into. Enjoy with the pan sauce and garlic cloves.
  • Prep Time: 5
  • Cook Time: 65
  • Category: chicken
  • Method: oven
  • Cuisine: dinner

Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe! 

Enjoy the Recipe, Personal Chef Kat

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