Garlic-Roasted Chicken

1. 1

   Preheat the oven to 425 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat.

2. 2

   Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.

3. 3

   Separate the heads of garlic into cloves but do not peel.

4. 4

   Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven.

5. 5

   Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.

6. 6

   Place the bread on a platter and top each slice with a chicken breast.

7. 7

   Add the vinegar to the skillet and scrape up any browned bits with a wooden spoon.

8. 8

   Add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes.

9. 9

   Pour the sauce and garlic over the chicken and bread.

10. 10

    Tip: You can squeeze the garlic out of its skin and spread on the chicken or bread.

11. 11

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.

No additional tips available.