Garlic Roasted Chicken

Prep Time: 5 mins | Cook Time: 25 mins | Course: Dinner | Serves: 4 

Garlic chicken roasts quickly in the oven with 2 heads of garlic and fragrant rosemary; a splash of red wine vinegar creates a delicious pan sauce. Serve over toasted sourdough slices and drizzle sauce over all. Guests can squeeze roasted garlic over the toast at the table.  Inspired by the Food Network https://www.foodnetwork.com/recipes/food-network-kitchen/garlic-roasted-chicken-recipe-2104193 

4 chicken breasts (bone in and skin on)

Salt and pepper, to taste

2 heads garlic

4 sprigs of rosemary

Sourdough batard, 4 slices toasted

2 Tbsp red wine vinegar

Preheat oven to 425*. Preheat a large skillet over medium-high heat. Cut the top and bottom ends of the garlic heads, but leave the skin on. Season chicken and add to the skillet skin-side down. Let brown for 5 minutes, turn chicken over and add in the garlic and rosemary. Transfer to the oven and let roast for 15-20 minutes, until chicken is cooked through and no longer pink when sliced or a minimum of 165* with an insta-thermometer. Toast bread slices and place on a platter, top with the chicken pieces. Add the red wine vinegar to the pan juices, stir, scraping any bits up and pour sauce, garlic cloves and rosemary over chicken and bread. Guests can squeeze garlic out of its skin over chicken and bread at the table.