Creamy Garlic Roasted Chicken
Let’s Talk About Creamy Garlic Roasted Chicken
So, here’s the thing about roasted chicken: it sounds way more dramatic than it really is. The first time I made this creamy garlic roasted chicken, I was trying to impress my (then-new) in-laws. They thought I was a genius. The reality? I used whatever was left in the fridge, prayed my smoke alarm wouldn’t go off, and now, honestly, this is the dish everyone asks me to make at every get-together (well, except my veggie cousin, but she’s lovely about pretending to eat extra potatoes instead). Oh, and the smell? Let’s just say, it’s the sort of aroma that makes the mailman linger suspiciously long by the front door.
Why You’ll Love This
I whip this up whenever I need to remind my kids that, yes, Mum can cook something other than pasta. My partner says it tastes like Sunday at his Gran’s (which is a win, because, well, we know how Gran did not play around with flavour). And, maybe it’s just the garlic talking, but something about the combo of roasted chicken and creamy, garlicky sauce makes everyone a little happier round here. (Except that one time when I burnt the sauce—learned my lesson there.) Bonus: the leftovers, if you ever see them, taste even better the next day. Actually, I stand by that harder the next time you reheat it.
Here’s What You’ll Need (Or What I Use, Anyway)
- 1 whole chicken (around 1.5kg or 3-ish lbs) – or just chicken thighs if you hate carving; nobody’s judging
- 1 big bulb of garlic, peeled and smashed – yes, the whole bulb; trust me, it mellows out
- 2 tablespoons olive oil – or butter if you want extra richness (sometimes I do half and half just for laughs)
- 1 cup heavy cream – my grandmother swore by double cream, but regular does fine
- 1 teaspoon dried thyme – though I’ve swapped in Italian seasoning in a pinch
- Big handful fresh parsley, chopped – or skip it if you’re out (I mean, what’s a handful anyway?)
- Salt and pepper, to taste – just don’t skimp on the salt
- Optional: a splash of white wine – I use whatever’s open in the fridge. Sometimes that means cooking with chardonnay, sometimes it means lemon water. No one died either way.
Cooking Steps (Or How I Stumble Through It)
- Get Things Going: Preheat your oven to 200°C (about 400°F). Grab a big-ish roasting pan or, on those days when everything’s in the dishwasher, two smaller trays squished together. Works just as well—ish.
- Prep That Chicken: Pat the chicken dry with paper towels. Be firm, it likes to hold onto moisture for dear life. Rub it all over with olive oil (or butter), salt, pepper, and thyme. I sometimes sneak a little under the skin, but when I can’t be bothered, I just slap it on top. Scatter those smashed garlic cloves all around the chicken and a few inside if you’re feeling extra.
- Roasting Time: Pop it in the oven for about 45 minutes. I usually go feed the cat (who appears whenever chicken is involved) or chop veggies while that’s happening. If your chicken’s looking pale and uninspired at this point, don’t panic.
- The Creamy Bit: After 45 minutes, take the chicken out—careful not to drop it, it’s awkwardly slippery. Pour the heavy cream (and wine, if you’re using it) all over the chicken and garlic. The cream bubbles up and soaks right in. I baste a bit here but, honestly, no one complains if I forget.
- Back in the oven for another 25–30 minutes until golden and those garlic cloves are basically candy.
- Finishing Up: Let it rest for 10ish minutes before carving (hardest part for impatient eaters). Sprinkle with parsley at the end, if you want to be fancy.
Real Notes from the Trenches
- Don’t worry if your cream looks a bit split after roasting. That’s just the sauce getting its personality.
- I once forgot the garlic. Never again. Chicken tasted like a bland Monday.
- Parchment paper makes cleanup easier, but foil’s fine. Or nothing if you’re brave (or out of everything).
Variations I’ve Actually Tried (and One I Regret)
- Swapping cream for coconut milk works in a pinch, but changes the vibe completely. Still, not bad, just… island-y.
- Vegetarian? I made this once with big roasted portobello mushrooms instead of chicken. Worth a go; the sauce totally makes it.
- Once tried adding a heap of smoked paprika. Uh, it kinda overwhelmed the chicken, so maybe don’t go too wild on that front.
What Kit Do You Need?
- Roasting pan – or literally any oven-safe dish that’ll fit a chicken (I once used a cake tin; it was slightly dodgy but nothing leaked!)
- Sharp knife for carving – but tongs and a fork work if you’re less chef-y
- Basting brush? Nice, but your trusty spoon or even a ladle does the trick
Keeping Leftovers (If You Somehow Have Any)
Store leftovers in the fridge for up to three days. To be honest, they’re rare round here—usually gobbled up by lunch next day. If you must, the microwave works for reheating, though the sauce gets a little funky in texture. Or pop it in the oven at low heat until warmed through.
How I Love to Serve This
We usually pile this over mashed potatoes or crusty bread and go wild with extra sauce. Sometimes I’ll add green beans or peas—nothing too distracting. On rainy Sundays, I’ve even served it with rice, old-school style; my Nan was Scottish, after all, and rice meant “fancy dinner.”
What I’ve Learned (Usually the Hard Way)
- Rushing the resting step? Regret it every time. The juices run everywhere and you lose all that flavor.
- If your cream’s right out the fridge, let it sit for a sec or it’ll cool down the whole dish before it gets a chance to finish nicely.
- Oh, and DO check that your chicken’s actually done; pink juices are not a vibe. Stick a skewer in the thickest bit and make sure the juices run clear, not pink (learnt that from a friend’s awkward dinner party, ouch).
FAQs: You Ask (My Friends Did!)
- Can I make this with chicken breasts instead of a whole chicken? Absolutely, though it might dry out a smidge faster, so keep an eye. I sometimes do a 50/50 split when I’m low on time.
- Is it super garlicky? It is, but not in that hit-you-over-the-head way. Once roasted and mellow, it’s more like garlic’s giving you a gentle bear hug.
- Do I need cream? Can I use milk? Actually, I tried with milk—it came out thinner, but still good. Cream certainly makes it buttery thick, though.
- What wine do you use in the sauce? Ha! Whatever’s open. (Red does NOT work so well, in my experience.)
- Can you freeze it? I’ve tried—thawed sauce separates a little, but the flavor’s all there. For best results, eat fresh. Or just eat it faster, like we do.
Last thing I’ll say: if you find a rogue garlic clove leftover in the pan, grab it before anyone else does. Those are fighting words in my kitchen.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
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1Preheat oven to 400°F (200°C). Season the chicken breasts with salt and black pepper.
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2Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove chicken and set aside.
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3Add minced garlic to the skillet and sauté for 1 minute until fragrant.
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4Stir in heavy cream, chicken broth, and Parmesan cheese. Bring to a simmer, stirring until the sauce is smooth.
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5Return the chicken breasts to the skillet, spoon some sauce over the top, and transfer the skillet to the oven.
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6Roast for 20-25 minutes or until the chicken is cooked through. Garnish with chopped parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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