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1
Preheat the oven to 400F.
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2
Lightly spray a rimmed baking sheet with cooking spray.
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3
Cut about 1/4 inch off the top of the garlic bulbs to create a flat top and expose the middle cloves.
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4
Put on a microwaveable plate.
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5
Microwave on 100 percent power (high) for 1 minute.
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6
Separate the cloves of garlic and peel off the skins (they should slip off very easily).
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7
Heap the garlic on the baking sheet.
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8
Drizzle the garlic with the oil.
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9
Spread the garlic toward the edges, leaving the middle of the baking sheet empty.
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10
Sprinkle both sides of the chicken with the thyme, pepper, and 1/4 teaspoon salt.
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11
Put the chicken in the middle of the baking sheet.
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12
Bake for 20 minutes, or until the chicken is no longer pink in the center.
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13
If the smaller garlic cloves go beyond the golden stage before the chicken is done, put them in a large skillet.
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14
Transfer the cooked chicken to plates.
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15
Add the rest of the garlic to the skillet.
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16
Using the back of a spoon or fork, crush the garlic.
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17
Stir in the remaining 1/4 teaspoon salt.
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18
Put the flour in a small bowl.
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19
Pour in the broth, whisking to dissolve.
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20
Stir into the garlic mixture.
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21
Bring to a boil over medium heat, stirring constantly and continuing to break up the garlic.
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22
When the sauce thickens and boils, about 2 minutes, pour over the chicken.
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23
Roasted garlic has a creamy, mild flavor.
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24
Its versatile and tastes so good you may want to roast one or two heads when youre using the oven.
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25
Keep roasted garlic on hand as a low-calorie substitute for margarine to spread on bread or use to thicken sauces.
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26
(Per Serving)
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27
Calories: 187
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28
Total Fat: 6.0g
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29
Saturated: 1.0g
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30
Trans: 0.0g
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31
Polyunsaturated: 1.0g
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32
Monounsaturated: 3.5g
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33
Cholesterol: 63mg
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34
Sodium: 378mg
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35
Carbohydrates: 7g
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36
Fiber: 1g
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37
Sugars: 0g
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38
Protein: 25g
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39
Dietary Exchanges
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40
1/2 Carbohydrate
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41
3 Lean Meat
