Crispy garlicky chicken

Crispy garlicky chicken

Based on 20 ratings

Difficulty

Easy 👌
25
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
chicken legs
6 cloves garlic
scallions
1 tbsp olive oil
3 tbsp butter
4 tbsp rice wine vinegar
salt
pepper
white rice for serving
Metric
Imperial

Utensils

  • pastry brush
  • oven
  • cutting board
  • knife
  • small bowl
  • ovenproof pot
  • tongs
  • mortar and pestle
  • rubber spatula

Nutrition per serving

Cal
435
Protein
32g
Fat
33g
Carb
3g

Step 1/5

Preheat the oven to 220°C/425°F. Peel and crush the garlic cloves and place in a bowl. Thinly slice the scallions, adding the white parts to the bowl with the garlic, and setting the green parts aside for garnish. Separate chicken legs into thighs and drumsticks, trimming excess fat and skin as needed. Brush both sides of the drumsticks and the skin side of the thighs with olive oil. Season both sides of the chicken with salt and pepper.
  • 6 cloves garlic
  • 3 scallions
  • 4 chicken legs
  • 1 tbsp olive oil
  • salt
  • pepper
  • pastry brush
  • oven
  • cutting board
  • knife
  • small bowl

Preheat the oven to 220°C/425°F. Peel and crush the garlic cloves and place in a bowl. Thinly slice the scallions, adding the white parts to the bowl with the garlic, and setting the green parts aside for garnish. Separate chicken legs into thighs and drumsticks, trimming excess fat and skin as needed. Brush both sides of the drumsticks and the skin side of the thighs with olive oil. Season both sides of the chicken with salt and pepper.

Step 2/5

Place an ovenproof pot over medium-low heat. Let it heat up, then add the chicken thighs skin side down and drumsticks and let cook, undisturbed, for approx. 5 min. Turn up the heat to medium-high and cook for approx. 10 min. more. Flip the chicken with a pair of tongs and let cook for approx. 5 min. further. Turn off the heat and scatter the white ends of the scallion and crushed garlic cloves into the pot.
  • ovenproof pot
  • tongs

Place an ovenproof pot over medium-low heat. Let it heat up, then add the chicken thighs skin side down and drumsticks and let cook, undisturbed, for approx. 5 min. Turn up the heat to medium-high and cook for approx. 10 min. more. Flip the chicken with a pair of tongs and let cook for approx. 5 min. further. Turn off the heat and scatter the white ends of the scallion and crushed garlic cloves into the pot.

Step 3/5

Transfer the pot to the preheated oven and roast the chicken at 220°C/425°F for approx. 15 min. or until chicken is cooked through.
  • oven

Transfer the pot to the preheated oven and roast the chicken at 220°C/425°F for approx. 15 min. or until chicken is cooked through.

Step 4/5

Remove chicken from the pot and set aside to rest, uncovered. Scoop out the garlic cloves and transfer to the mortar and pestle, season with salt, and mash into a paste. Stir into the pan sauce. Place the pot over medium heat and add butter, stirring to melt. Deglaze the pot with rice wine vinegar, scraping the bottom of the pan. Let cook for approx. 2 min.
  • 3 tbsp butter
  • 4 tbsp rice wine vinegar
  • salt
  • mortar and pestle
  • rubber spatula

Remove chicken from the pot and set aside to rest, uncovered. Scoop out the garlic cloves and transfer to the mortar and pestle, season with salt, and mash into a paste. Stir into the pan sauce. Place the pot over medium heat and add butter, stirring to melt. Deglaze the pot with rice wine vinegar, scraping the bottom of the pan. Let cook for approx. 2 min.

Step 5/5

Serve chicken with white rice and drizzle with the pan sauce. Garnish with the chopped green scallions tops and enjoy!
  • white rice for serving

Serve chicken with white rice and drizzle with the pan sauce. Garnish with the chopped green scallions tops and enjoy!