Thyme Seared Chicken with Roasted Garlic Jus

The title of this sounds pretty darn fancy, doesn’t it? Well don’t worry this is one of the simplest dinners you will ever make! This thyme seared chicken with roasted garlic jus can be made in a flash and will satisfy the whole family! Now, as you know I don’t have any little ones (yet) so I can’t say first hand that they would enjoy this, but serisouly I have no idea why they wouldn’t! Let me introduce you to this little masterpiece…(ahem)…

Drooling yet?

This is so easy you basically don’t need an ingredient list but, here is what you’ll need:

1/2                 Chicken, cut into parts

5 ea               Cloves roasted garlic

2 Cups           Chicken Stock

1-2 ea            Bay leafs

2 Tsp             Dried (or fresh) Thyme

1 Tbls            Veggie Oil

Salt and Pepper to taste

Take dutch oven or any pan that is oven safe and heat over medium high on stove top. While pan is heating season chicken on all sides with salt, pepper and thyme. I suggest kosher salt for this and also to let the chicken sit out on the counter for about 30 minutes prior to seasoning and cooking.

Carefully, put the oil in the pan and place chicken skin side down in oil with tongs. Do this in batches if needed, you don’t want the pieces touching. Let it sear for about 3-4 minutes and form a crust. Don’t touch the pieces at all during this process or you won’t get a proper sear. You will know when the chicken is ready to turn because it will release from the pan and allow you to flip without tearing the skin.

When all the chicken is seared place in pre-heated 350 degree oven with no top. Let cook until chicken is cooked through to 165 degree. I, of course, used my oven thermometer for this set to 165 degrees. Then, take pan out of oven and set on stove top burner. Place chicken on plate while finishing jus. Place roasted garlic into pan on stove over medium heat.

Use a whisk or any utensil to break up the roasted garlic.

Place chicken stock into the pan with the bay leaf and bring to a simmer. Let simmer and reduce by 1/4. This is just a jus no need to make sure it is thickened. Taste and adjust seasoning if needed.

Take out bay leaf and serve over the chicken. I served with oven roasted brussel sprouts and creamy mashed potatoes.

See how easy that was?! This is sooo flavorful, give it a try!! Thanks for reading!

–Dana

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Dana DeVolk

Dana is a professional Chef turned blogger, recipe developer, food photographer, cookbook author, brand ambassador, local tv personality, and more! Her passion is writing about food and posting recipes while offering tips and tricks of the trade. She lives in Florida with her Hubby and fur babies. Interested in working with Dana? Email her at [email protected]

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