Garlicky chicken

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Prep time:

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Serves: 4

By ouryve



  • 1 splash olive oil

  • 1 tbsp chicken stock concentrate

  • 2 bay leaves

  • 6 cloves garlic

  • 1 handful thyme (a few sprigs, or rosemary would also be good)

  • 1 splash Worcestershire sauce

  • 1 splash Worcestershire sauce

  • 8 chicken thigh (on the bone)


  1. Pack the chicken thighs tightly in an ovenproof dish.
  2. Separate and lightly crush the cloves of garlic and jam these and the herbs in between the thighs.
  3. Pour over the wine and brush the skin of the chicken with the oil.
  4. Season with salt and pepper, cover tightly with foil and put aside (in the fridge) for at least an hour or until ready to cook.
  5. Preheat the oven to about 180C/150-160C fan and bake, with the foil on, for about an hour.
  6. At the end of the hour, remove the foil, baste the thighs and turn up the oven by about 30 degrees.
  7. Leave to brown for 20-30 minutes.
  8. To make a tasty gravy, pour off the cooking juices into a pan, skim the excess fat off the surface and whisk in a heaped teaspoon of flour.
  9. Add a little water, a good dash of the Worcestershire sauce and a good spoonful of the stock concentrate (check instructions for the exact amount) and heat until thickened.
  10. Squeeze in 2 or 3 of the cooked garlic cloves and stir through, and then sieve to remove any lumpy bits.

Handy Hint

The cooked garlic is rather delicious for flavouring mash or smearing on bread.

Easy enough to make gluten-free if you use a different thickener such as cornflour in the gravy and check your stock ingredients.

Additional Information

  • Make Ahead

  • Kids can help

  • Chicken

  • Main Course

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • ouryve 11/04/11 16:47

    This is an easy recipe to scale up. Even my ultra fussy DS2 tucked into the chicken without any prompting!