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Chef's Corner

Grandma Nora's Garlic Roast Chicken

March 2014

Paul Marks

Chef's Corner

Grandma Nora’s Garlic Roast Chicken (Serves 4)

Grandma Nora's Garlic Roast Chicken photoINGREDIENTS

  • 1 whole chicken, cut into eight pieces
  • 2 tablespoons olive oil, plus more for seasoning
  • Salt and pepper to taste
  • 30 garlic cloves
  • 12 bay leaves
  • ½ cup organic low-sodium chicken stock
  • 2 ounces sherry vinegar
  • 2 tablespoons butter. melted



Preheat your oven to 375 degrees. Rub the chicken pieces with olive oil, and season them with salt and pepper. Heat two tablespoons of olive oil over medium-high heat in a cast-iron or heavy bottomed skillet. Add the chicken pieces skin side down and cook for about seven minutes, or until the skin is brown. Then flip the chicken, and add the garlic, bay leaves and chicken stock. Place the pan in the oven, uncovered, for about 20 minutes, or until the meat reaches 160 degrees.

When the chicken is cooked, take the pan out of the oven. Remove the chicken pieces from the pan, and put them on a plate and cover it with foil. Take the bay leaves out, and crush the garlic with the back of a spoon or fork. Return the pan to low heat. Add the sherry vinegar, and whisk in the butter. If the sauce is too concentrated, add more chicken stock in small increments.

Serve the chicken with any cooked grain and roasted vegetables, spooning the garlic sauce over the chicken. 

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