Tasty and delicious….and if you want a bit more garlic flavor, mash the roasted garlic into the sauce at the end!
4 chicken thighs with skin and bones
2 t. minced fresh rosemary
4 rosemary sprigs
10 peeled garlic cloves, whole
1/2 c. chicken broth
1/3 c. white wine
1 T. olive oil
Preheat the oven to 475. Place some rosemary sprigs underneath the skin of each thigh. Season the thighs with salt and pepper and place them in an ovenproof skillet.
Toss together the garlic, olive oil and rosemary in a bowl until the garlic is covered.
Arrange these garlic cloves around the chicken in the skillet. Drizzle any remaining oil over the chicken.
Roast the chicken for about 15 minutes. Add broth to the skillet and cook until the chicken is cooked through.
Transfer the chicken and garlic to a plate. Add the wine to the skillet and reduce the pan juices. At this point, you can mash some of the roasted garlic into the sauce.
Serve this over the chicken.