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SideChef
Recipes
American
Roasted Garlic Chicken with Creamy Southern Grits

10 INGREDIENTS • 13 STEPS • 1HR

Roasted Garlic Chicken with Creamy Southern Grits

Recipe
5.0
1 rating
The south is known for many things – including sweet tea and porch swings – and food. Most of my fondest memories involve either a kitchen or gathering around the supper table. There is something to be said for recipes that are handed down through the generations.
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Roasted Garlic Chicken with Creamy Southern Grits
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
The south is known for many things – including sweet tea and porch swings – and food. Most of my fondest memories involve either a kitchen or gathering around the supper table. There is something to be said for recipes that are handed down through the generations.
1HR
Total Time
$14.48
Cost Per Serving
Ingredients
Servings
2
us / metric
Garlic
20 cloves
Garlic
Cheddar Cheese
2/3 cup
Cheddar Cheese
or Jack Cheese
Butter
4 Tbsp
Butter
Polenta Grits
2/3 cup
Polenta Grits
Fresh Rosemary
1/3 cup
Fresh Rosemary
Chicken
1
Chicken, quartered
Milk
10 fl oz
Milk
Lemon
1
Lemon
Salt
as needed
Salt
Ground Black Pepper
as needed
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
2703
Fat
172.5 g
Protein
119.2 g
Carbs
170.3 g
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Roasted Garlic Chicken with Creamy Southern Grits
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author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Zest the Lemon (1) into a small bowl, then cut lemon into quarter-inch sliced rounds, and set aside.
step 3
Pressing down with the flat side of the knife, smash the Garlic (20 cloves) and set aside.
step 3 Pressing down with the flat side of the knife, smash the Garlic (20 cloves) and set aside.
step 4
Remove the stems from the Fresh Rosemary (1/3 cup) and discard. Finely chop the rosemary, and set aside.
step 5
Pat dry Chicken (1) with paper towels and evenly rub half of the Butter (2 Tbsp) over the chicken. Season each piece with Salt (as needed) and Ground Black Pepper (as needed).
step 6
Lift up the skin of the chicken pieces and evenly spread the chopped garlic, and half of the rosemary underneath the skin of the chicken. Place the lemon slices under the skin.
step 7
Evenly rub the lemon zest and remaining rosemary over the chicken pieces.
step 8
Place the chicken on a sheet pan lined with parchment paper and place in the oven. Roast for 35 minutes until the chicken is cooked through and the skin is golden brown.
step 8 Place the chicken on a sheet pan lined with parchment paper and place in the oven. Roast for 35 minutes until the chicken is cooked through and the skin is golden brown.
step 9
Meanwhile, in a medium saucepan over medium high heat, bring the Milk (10 fl oz), one and a half cups of water, and Salt (as needed) to a simmer.
step 10
Add the Polenta Grits (2/3 cup) and reduce the heat to low and cover, stirring occasionally. Cook for 20 minutes, stirring occasionally.
step 10 Add the Polenta Grits (2/3 cup) and reduce the heat to low and cover, stirring occasionally. Cook for 20 minutes, stirring occasionally.
step 11
When the grits are finished cooking, add the Cheddar Cheese (2/3 cup) and the remaining Butter (2 Tbsp) and stir to combine. Remove from heat and hold for plating.
step 11 When the grits are finished cooking, add the Cheddar Cheese (2/3 cup) and the remaining Butter (2 Tbsp) and stir to combine. Remove from heat and hold for plating.
step 12
In the center of two plates, place the cheese grits. Top with the roasted garlic chicken.
step 12 In the center of two plates, place the cheese grits. Top with the roasted garlic chicken.
step 13
Serve and enjoy!
step 13 Serve and enjoy!
Tags
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American
Gluten-Free
Comfort Food
Chicken
Shellfish-Free
Dinner
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