1. Preheat Your Oven To 375

Preheat your oven to 375°F (190°C.)

2. Season Generously With Salt And Black Pepper

Pat the chicken pieces dry with paper towels. Season generously with salt and black pepper on all sides.

3. Heat The Olive Oil Over Medium-High Heat

In a large, oven-safe Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat on the stovetop. Brown the chicken pieces in batches, skin-side down first, until golden brown and crispy, about 5-7 minutes per side. Remove chicken from the pot and set aside.

4. Heat To Medium

Reduce heat to medium. Add the unpeeled garlic cloves, rosemary, and thyme to the pot. Sauté for 2-3 minutes until fragrant, stirring occasionally. Be careful not to burn the garlic.

5. Pour In The White Wine And Chicken Broth

Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer.

6. Return The Browned Chicken Pieces To The Pot

Return the browned chicken pieces to the pot, nestling them among the garlic cloves. Cover the Dutch oven tightly with its lid.

7. Transfer The Covered Pot To The Preheated Oven

Transfer the covered pot to the preheated oven and roast for 1 hour.

8. Remove The Lid And Continue To Roast For Another

After 1 hour, remove the lid and continue to roast for another 20-30 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C at the thickest part of the thigh) and the sauce has thickened slightly. The garlic cloves should be very soft and easily squeezed from their skins.

9. Remove The Chicken And Garlic From The Pot

Carefully remove the chicken and garlic from the pot. If desired, skim any excess fat from the sauce. You can also mash some of the roasted garlic into the sauce for extra creaminess.

10. Garnished With Fresh Chopped Parsley

Serve the chicken hot, garnished with fresh chopped parsley, alongside the roasted garlic cloves. Encourage guests to squeeze the softened garlic onto their chicken or bread.

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