The smell of Garlic roasting in the oven is so delicious to me.
After you get the garlic all ready, it just squeezes right out of the bulb and is ready to incorporate into a sauce.
Plus, there will be more sauce leftover to drizzle on your mashed potatoes!
- 1 head garlic
- Extra-virgin olive oil (EVOO), for drizzling
- chicken breasts
- 4 to 5 tablespoons grill seasoning, divided
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 2 1/2 cups chicken stock
Preheat the oven to 425ºF.
Cut the tip off the head of garlic, exposing the very top of the cloves.
Drizzle the top of the garlic head with EVOO, wrap it tightly in tin foil.
Place the garlic head in the oven and let it roast for approximately 45 minutes.
When the garlic is finished and cool enough to handle, squeeze the cloves out of their skins and into a small bowl.
Mash it with a fork.
Arrange the chicken pieces on a pan and drizzle them with EVOO and season them with grill seasoning. Place them on a grill and cook until they reach an internal temperature of 165ºF.
While the chicken is on the grill, melt the butter in a medium skillet over medium heat on the stove.
Sprinkle the flour into the butter and stir the mixture, allowing the flour to cook slightly, about 1 minute.
Whisk in the chicken stock, allowing it to simmer and thicken, about 3-5 minutes.
Add the roasted garlic mash to the gravy, stirring to incorporate and season with salt and pepper to taste.
Serve chicken with a good helping of the roasted garlic gravy over everything!