Preheat the oven to 425 degrees. Heat the olive oil in a large ovenproof skillet over medium-high eat. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.
Separate the heads of garlic into cloves but do not peal. Flip the chicken, add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked though but still moist, 15 to 20 more minutes.
Place the bread on the platter and top each slice of chicken breast. Add the viegar to the skillet and scrape up any browned bits with a wooden spoon. Add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the oven and bread.
Originally Submitted
8/21/2010
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