Oven Roasted Garlic Chicken Recipe
Cowichan Bay Farmhouse Chicken Breast, wild mushroom risotto, roasted garlic cream, seasonal vegetables
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Marinade
In a mixing bowl, combine the olive oil, minced garlic cloves, chopped fresh rosemary, salt, and black pepper. Whisk until well combined.
- 2
Marinate the Chicken
Place the Cowichan Bay Farmhouse chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, or overnight for the best flavor.
- 3
Preheat the Oven
Preheat the oven to 425°F (220°C).
- 4
Prepare the Vegetables
While the oven is heating, wash and chop the seasonal vegetables into bite-sized pieces. Toss them in a little olive oil, salt, and pepper, and set aside.
- 5
Roast the Chicken
Remove the chicken from the marinade and place it on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (75°C).
- 6
Roast the Vegetables
During the last 15 minutes of roasting the chicken, add the seasonal vegetables to the baking sheet. Roast them alongside the chicken until tender and slightly caramelized.
- 7
Prepare the Roasted Garlic Cream (optional)
For an extra touch, roast 5-6 whole garlic bulbs wrapped in foil for 30 minutes in the oven, then squeeze the soft roasted garlic into a saucepan with cream. Simmer on low until thickened, then blend until smooth. Season with salt and pepper to taste.
- 8
Serve
Once the chicken and vegetables are done, remove them from the oven and let the chicken rest for 5 minutes. Serve the chicken with the roasted vegetables and drizzle the roasted garlic cream on top.
