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Delicious Vampire Slayer Garlic Chicken dish

Classic Vampire Slayer Garlic Chicken

This recipe features bone-in, skin-on chicken pieces roasted with an abundance of garlic, fresh herbs, and lemon for a flavorful and aromatic meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Paper towels
  • Large oven-safe skillet
  • Oven
  • Foil

Ingredients
  

Main Ingredients

  • 2-3 pounds chicken thighs, drumsticks, or a whole spatchcocked chicken (bone-in, skin-on)
  • 2 heads garlic cloves, separated and peeled
  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons fresh parsley, chopped for garnish
  • 1 whole lemon
  • 1 teaspoon salt or to taste
  • 0.5 teaspoon black pepper or to taste
  • 0.25 cup chicken broth Optional

Instructions
 

Preparation

  • Pat the chicken pieces dry with paper towels, then season liberally with salt and black pepper on all sides.
  • Peel and smash the 20-24 garlic cloves and mince the extra 2 tablespoons of garlic.

Cooking

  • Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat, then sear the chicken skin-side down for 5-7 minutes until golden brown.
  • Flip the chicken and sear for another 2-3 minutes, then remove it from the skillet and set aside.
  • Reduce heat to medium, add the remaining 1 tablespoon of olive oil, and sauté the crushed garlic cloves and minced garlic for 1-2 minutes until fragrant.
  • Stir in the chopped rosemary and thyme, then return the seared chicken to the skillet, arranging it among the garlic and herbs.
  • Cut half of the lemon into thick slices and place them around the chicken; if using, pour in the chicken broth.
  • Transfer the skillet to a preheated 400°F (200°C) oven.
  • Roast for 25-35 minutes, or until the chicken's internal temperature reaches 165°F (74°C), basting once or twice with pan drippings for moisture.
  • Remove the skillet from the oven, tent the chicken with foil, and let it rest for 5-10 minutes.

Serving

  • Garnish with fresh chopped parsley and squeeze the juice from the remaining half lemon over the chicken before serving.

Notes

For extra crispy skin, ensure the chicken is very dry before searing. Don't overcrowd the skillet during searing to allow for good browning. If you don't have fresh herbs, you can use 1/2 teaspoon each of dried rosemary and thyme, adding them with the garlic.