Tag Archives: garlic

Roasted Garlic Chicken Thighs

Chicken, Dinner Ideas December 8, 2025 Leave a comment

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
  • 1 cup of olive oil
  • 16 fresh garlic cloves
  • 2-tablespoons fresh rosemary, chopped
  • 2-tablespoons fresh thyme, chopped
  • 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
  • ½ cup of fresh minced flat leaf Italian parsley

PROCESS

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

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. 
  • With a slotted spoon, scoop up garlic and parsley from marinade and spread on top of chicken.
  • Reserve 1/3 cup of olive oil from marinade.
  • Preheat oven to 400F. 

In a bowl combine

  • 8 more garlic cloves, minced or grated
  •  1/3 cup reserved olive oil
  •   2 tablespoons fresh rosemary chopped
  •   2 tablespoons fresh thyme leaves
  1. Pour this mixture on top of chicken in pan.
  2. Bake at 400F.  for 45 minutes – do not turn chicken during baking.
  3. *Note: do not crowd chicken pieces in roasting pan – this will steam the chicken rather than roasting it.

Enjoy

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

Dinner Ideas, Weight Watcher Friendly January 25, 2013 Leave a comment

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

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. Add onion and mushrooms and cook until tender, stirring frequently
  3. Add garlic and stir cooking until fragrant, about 2 minutes
  4. Add frozen vegetables, broth and chicken. Cover and simmer for 15 minutes
  5. In a small cup, combine flour and ¼ cup of evaporated milk; stir into chicken mixture.
  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. 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. Bake until golden and crisp, 12 to 15 minutes. Cool slightly before eating.

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)