Elephant Garlic Chicken

Elevate your weeknight dinner game with this flavorful and aromatic Elephant Garlic Chicken recipe! Featuring tender, bone-in chicken thighs seared to golden perfection and baked in a luxurious sauce infused with the mild, buttery sweetness of elephant garlic, this dish is a comforting indulgence. Fresh herbs like thyme and rosemary, paired with zesty lemon and a touch of paprika, create layers of flavor that will delight your taste buds. The one-pan preparation makes cleanup a breeze, while the oven roasting locks in all the juices for melt-in-your-mouth results. Serve it alongside roasted vegetables or creamy mashed potatoes for a hearty, crowd-pleasing meal. Perfect for garlic lovers, this recipe highlights how elephant garlic can transform a simple dish into something extraordinary!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (bone-in, skin-on)
• 1 elephant garlic (whole bulb)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 lemon (zested and juiced)
• 1 cup chicken broth
• 4 sprigs fresh thyme
• 1 teaspoon rosemary (finely chopped)
• 1 teaspoon salt
• 1 teaspoon black pepper (freshly ground)
• 0.5 teaspoon paprika
• 1 tablespoon all-purpose flour
• 2 tablespoons parsley (for garnish, finely chopped)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel and separate the cloves of the elephant garlic, leaving them whole.

Step 3

In a small mixing bowl, combine salt, black pepper, paprika, and rosemary. Season the chicken thighs generously on both sides with the spice mixture.

Step 4

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium-high heat.

Step 5

Sear the chicken thighs skin-side down for 3-4 minutes until golden brown, then flip and sear the other side for 2 minutes. Remove the chicken and set aside.

Step 6

In the same skillet, add the remaining 1 tablespoon of olive oil and elephant garlic cloves. Sauté for 2-3 minutes, stirring often, until they are golden and fragrant.

Step 7

Sprinkle the flour into the skillet and stir well to combine. Cook for 1 minute to remove the raw taste of the flour.

Step 8

Gradually whisk in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.

Step 9

Return the chicken thighs to the skillet, skin-side up. Add the thyme sprigs and lemon zest on top.

Step 10

Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

Step 11

Carefully remove the skillet from the oven. Discard the thyme sprigs and let the chicken rest for 5 minutes.

Step 12

Garnish with fresh parsley before serving. Pair with roasted vegetables or mashed potatoes for a complete meal.

Nutrition Facts

Serving size	1078.7 grams (1078.7g)

Amount per serving	% Daily Value*
Calories	1942

Total Fat 145.30g	186%
Saturated Fat 43.60g	218%
Polyunsaturated Fat 3.40g
Cholesterol 552mg	184%
Sodium 3578mg	156%
Total Carbohydrate 48.60g	18%
Dietary Fiber 5.70g	20%
Total Sugars 3.50g
Protein 119.90g	240%

Vitamin D 5IU	23%
Calcium 327mg	25%
Iron 10mg	55%
Potassium 1886mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.0%

Protein: 24.2%

Carbs: 9.8%