One Pan Garlic Chicken

One Pan Garlic Chicken

Joanne Ozug



“One Pan Garlic Chicken is a simple dish that’s full of flavor, but only requires 5 ingredients (plus salt and pepper). Bone-in, skin-on chicken thighs are braised in an aromatic sauce with lots of garlic, brandy, chicken stock, and fresh thyme, and it’s a flexible dish that works with other herbs and flavors. Traditionally about 40 cloves are used for a recipe like this, but often times I’ll use even more. The extra garlic is wonderful to spread on pieces of crusty bread, eaten alongside the chicken. Since pre-peeled garlic is available abundantly in grocery stores, it’s very simple to cook on a weeknight, and can be paired with a simple side of rice, crusty bread, and a green salad.”

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6


3.5 lbs chicken thighs (bone-in and skin on)
40 peeled cloves of garlic
1/4 cup Brandy
1/2 cup chicken stock
10 sprigs fresh thyme


Pat the chicken skin dry with paper towels, then season the chicken on both sides with salt and pepper.
Heat a braiser pan or high-sided saute pan with a lid over medium heat, and add the chicken thighs skin-side down. Cook for about 5 minutes, until fat has rendered and the skin is golden.
Flip and cook the chicken for 3 minutes on the other side, then remove all the chicken to a plate.
Add the garlic to the pan, and saute for 5 minutes, until golden.
Add the thyme and cook for another 3 minutes, until the thyme has wilted.
Add the Brandy to deglaze the pan, then add the chicken stock. Bring to a simmer, then add the chicken back to the pan.
Cover with a lid, turn the heat to medium low to maintain a gentle simmer, and cook the chicken for about 20 minutes, until the interior temperature is 180F.
Remove the chicken to a sheet pan, and place the chicken skin side up under the broiler for a few minutes, until golden brown and crispy. Make sure to watch closely so the chicken doesn’t burn.

In the meantime, cook the sauce over medium high heat to reduce the braising liquid, until slightly thickened, about 5 minutes.
Serve the sauce and crispy chicken together. Enjoy.

“Nearly all grocery stores now sell pre-peeled garlic, which makes this dish really easy since all the work is done for you. If you want to use actual bulbs of garlic, you’ll need about 3 for 40 cloves. Separate the heads of garlic into individual cloves and blanch them in boiling water for 1 minute. Remove the garlic, let cool just enough to be handled, and peel. I season meat by eye, because I am familiar with the “saltiness” of the salt I’m using. As a guideline, I season with approximately 2.5 teaspoons of sea salt, and 1 tsp of black pepper. If using table salt, you may need less salt, and if using a “less salty” salt like Diamond Crystal kosher, you may need more.
I like to incorporate more of the chicken skin’s flavor and fat into the sauce, so I place the chicken skin side down. It takes a little extra time to crisp it again under the broiler, but it does work. If you want more crispy skin, cook the chicken skin-side up during braising. It will still need to be broiled to crisp the skin.”

About Author /

Start typing and press Enter to search