- 8 boneless, skinless chicken thighs
- 3 Tbsp. olive oil, divided
- 2 Tbsp. unsalted butter
- 40 cloves of garlic, peeled
- ¾ cup low sodium chicken stock
- ⅓ cup white wine
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Preheat oven to 350°F. Season the chicken generously with salt and pepper.
- In an oven-safe sauté pan over medium heat, heat 2 tablespoons of the olive oil and the butter together. Once the oil is hot, add the chicken and cook until brown underneath, about 4-5 minutes. Flip and brown on the other side. Transfer chicken to a plate and set aside.
- Add the remaining tablespoon of oil and the garlic cloves to the same pan and cook stirring occasionally until slightly softened, 3-4 minutes.
- Add the garlic cloves to the plate with the chicken.
- Add the wine and broth to the pan you browned the chicken in and let the liquid simmer for 2 minutes. While it simmers, use a wooden spoon to scrape up any bits stuck to the pan.
- Add the chicken and garlic back to the pan. Top chicken with fresh thyme and rosemary sprigs (break up sprigs if needed to get some on each piece of chicken).
- Bake until chicken is cooked through to 165F as read on an instant read thermometer, about 30 minutes.
- Transfer chicken and garlic to a serving plate. Stir the juices in the pan and taste them. Add salt and pepper if desired. If the juices taste good, pour them over the chicken and garlic before serving, or put them in a gravy boat to serve alongside.
- Serve chicken with roasted garlic cloves on the side.