Garlic Chicken

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  • Each serving
  • 370 cal
  • 20g fat (4.5g sat)
  • 120mg chol
  • 450mg sodium
  • 8g carb
  • 1g fiber
  • 30g protein


  • 2 heads garlic, cloves separated
  • 2 tablespoons olive oil
  • 8 chicken drumsticks
  • Salt and pepper, to taste
  • 1 cup dry white wine
  • 2 tablespoons brandy (optional)
  • 1 cup chicken stock
  • 1 lemon, zested and juiced
  • 5 sprigs fresh thyme
  • 5 sprigs fresh oregano


Carefully smash garlic cloves lightly with the flat side of large knife to loosen skins. Remove skins from cloves.

Heat oil in a Dutch oven or large, heavy skillet over medium-high heat. Generously season chicken with salt and pepper. Add chicken to pan and cook until golden, about 3 minutes per side. Remove chicken with a slotted spoon and reduce to medium heat.

Add garlic cloves and cook until garlic begins to soften and turn golden, 3 to 5 minutes. Pour in wine and brandy and cook for 1 minute, scraping up the browned bits from the bottom of the pan. Return chicken and any juices to the pan. Add chicken stock, lemon juice, zest, thyme and oregano. Bring to a boil. Reduce heat to medium-low, cover and simmer until chicken is cooked through, about 20 minutes.

Season to taste with salt and pepper. Transfer chicken to a platter and spoon garlic over the top.

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