Tag Archives: garlic

Roasted Garlic Chicken

Dinner Ideas January 26, 2026 Leave a comment 





There are many reasons to love garlic chicken thighs, especially for their flavor. The crispy skin, juicy meat, and garlic sauce combine to create a rich, satisfying experience. Each bite offers a mix of textures, from the golden, seared exterior to the tender, flavorful interior. This recipe is reliable and versatile, suitable for a cozy home meal or a special gathering. It’s a dish that feels rustic yet impressive enough for a picnic or dinner party. For the best results, marinate the chicken for 24 to 36 hours before roasting. Dark meat cuts like chicken thighs and legs work best because they stay moist and tender during cooking. Overall, this garlic chicken recipe is a delicious, easy-to-make option that appeals to many tastes and occasions.





Marinade Ingredients





    

  • 1 cup of olive oil
    • 




  • 8 garlic cloves, flattened
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  • ½ cup minced fresh parsley
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  • 2 – 3 pounds of chicken thighs and legs, skin on and bone in
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Process





    

  1. Prep chicken by cutting off any extra fat or extra skin, pat it completely dry before adding it to the marinade.
    2. 




  2. Peel garlic cloves and flatten them with a knife.
    3. 




  3. Chop fresh parsley finely.
    4. 




  4. Mix olive oil, garlic, and parsley and pour into a gallon plastic bag.
    5. 




  5. Add the chicken and marinate the meat for at least 4 hours, up to 36 hours.
    6. 




  6. Place in the refrigerator, flipping every few hours to ensure even coverage of the marinade.
    7. 






Sauce Ingredients





    

  • 6 garlic cloves, pressed or grated
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  • 3 tablespoons chopped fresh rosemary or 1 tablespoon of dried, crumbled
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  • 2-1/2 tablespoons chopped fresh thyme or 2 teaspoons of dried
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  • 1 teaspoon of coarse Kosher salt
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  • Ground Pepper
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Process





    

  1. Preheat oven to 425°F. Line a raised edge sheet pan with aluminum foil for easy clean up.
    2. 




  2. Take the chicken out of the marinade, keeping any garlic or parsley stuck to it. Place the chicken skin side up on a shallow roasting pan or sheet pan with raised edges. Save one-third of the marinade in a large bowl for later use.
    3. 




  3. Stir the pressed garlic cloves, rosemary, and thyme into the reserved marinade.
    4. 




  4. Pour this mixture over the chicken in the roasting pan.
    5. 




  5. Season with salt and pepper and cook skin side up until cooked through for about 50 minutes.
    6. 
















			



	
Roasted Garlic Chicken Thighs

	


					Chicken, Dinner Ideas
		
					December 8, 2025
		
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Here is a terrific recipe for chicken thighs, great for a party or a special dinner.  Or use legs/thighs. Yes, you do have to love garlic, so be sure only to invite those who have an acquired taste for this tasty allium.





This recipe should be prepared the day before and as a note, the longer you marinate it – the taster it becomes.  It is best to marinade for at the very least, 6 hours up to 24 hours in advance.  Please use only fresh herbs and fresh garlic cloves with this recipe, or you will rob yourself of the intoxicating aroma and flavor of this dish.





INGREDIENTS





    

  • 3 – 4 pounds of skin on and bone in chicken thighs
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  • 1 cup of olive oil 
    • 




  • 16 fresh garlic cloves
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  • 2-tablespoons fresh rosemary, chopped
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  • 2-tablespoons fresh thyme, chopped
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  • 1/2 cup (or more) fresh parsley, chopped
    • 











MARINADE





    

  • About 1 cup of olive oil – more or less to cover the chicken pieces
    • 




  • 6 peeled and smashed garlic cloves – cut in half after you smash them
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  • ½ cup of fresh minced flat leaf Italian parsley
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PROCESS





    

  •  Wash, and trim extra skin and fat from chicken thighs, pat them dry.
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  • Spread them flat in a baking dish large enough to hold all thighs
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  • Combine olive oil, garlic cloves and parsley and pour over thighs
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  • Cover baking dish with plastic wrap or lid and refrigerate for up to 24 hours, turning only once during that time.
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After 6 – 24 hours





    

  • Remove chicken from marinade and scrape off excess olive oil and place chicken in a shallow, foil lined, rimmed  cookie  sheet. 
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  • With a slotted spoon, scoop up garlic and parsley from marinade and spread on top of chicken.
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  • Reserve 1/3 cup of olive oil from marinade.
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  • Preheat oven to 400F. 
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In a bowl combine





    

  • 8 more garlic cloves, minced or grated
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  •  1/3 cup reserved olive oil
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  •   2 tablespoons fresh rosemary chopped
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  •   2 tablespoons fresh thyme leaves
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  1. Pour this mixture on top of chicken in pan.
    2. 




  2. Bake at 400F.  for 45 minutes – do not turn chicken during baking.
    3. 




  3. *Note: do not crowd chicken pieces in roasting pan – this will steam the chicken rather than roasting it.
    4. 






Enjoy










			



	
Chicken Pot Pie Bundles – WW friendly (6 pts per serving)

	


					Dinner Ideas, Weight Watcher Friendly
		
					January 25, 2013
		
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Chicken Pot Pie – WW friendly (6 points per serving)


Chicken Pot Pie Bundles
Chicken Pot Pie Bundles


 Ingredients


1 tsp butter


    

  • ½ bag of pearl onions or one small onion chopped
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  • 2 cups fresh Portobello or white button mushrooms, quartered
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  • 2 cloves fresh garlic grated or chopped
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  • ¼ tsp tarragon
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  • ½ tsp kosher salt
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  • ¼ tsp black pepper
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  • ¼ tsp cayenne pepper
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  • 2 cups frozen mixed vegetables
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  • 1 cup of low fat canned chicken broth
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  • 3 cups cooked skinless, boneless chicken breasts – chopped
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  • 2 tbsp. all-purpose flour
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  • ½ cup fat free evaporated milk, divided
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  • 6 Egg roll wraps (Not the smaller wonton wrappers)
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Directions


Preheat oven to 375 F


6 Servings


Preparation: Do not spray muffin cups with cooking spray.  Gently place 1 egg roll wrap into each cup letting the edges extend over the sides.


    

  1. Spray a skillet with cooking spray, add butter and melt over medium heat.
    2. 

  2. Add onion and mushrooms and cook until tender, stirring frequently
    3. 

  3. Add garlic and stir cooking until fragrant, about 2 minutes
    4. 

  4. Add frozen vegetables, broth and chicken. Cover and simmer for 15 minutes
    5. 

  5. In a small cup, combine flour and ¼ cup of evaporated milk; stir into chicken mixture.
    6. 

  6. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining ¼ cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes.
    7. 

  7. Place a generous 1/4 cup of the chicken mixture into each wrap, and sprinkle the Parmesan cheese on top. Fold the corners up and over the top of the filling and press to seal the edges. Spray tops with cooking spray.
    8. 

  8. Bake until golden and crisp, 12 to 15 minutes. Cool slightly before eating.
    9. 



Note: You can substitute low-fat crescent rolls for the egg-roll wraps; and you can line a shallow baking dish with the egg-roll wraps or crescent rolls to bake pot-pie as one dish. (May affect point values)