Grant’s Five-Ingredient Crispy Garlic Chicken and Broccoli

by Rachael Ray Show Staff 9:00 AM, May 18, 2015

Aired May 18, 2015

Serves 4

1 head garlic
EVOO – Extra Virgin Olive Oil, for drizzling
4 chicken breasts
1/2 cup parmesan cheese
1 bunch broccolini


Preheat oven to 375°F.

Cut the top off the head of garlic to expose the ends of the garlic cloves. Place the head of garlic onto a piece of aluminum foil, drizzle with olive oil and season with salt and pepper. Wrap the garlic tightly and roast for 45 minutes or until golden brown and tender. Remove from oven and let cool.

Squeeze the garlic cloves out of the head of garlic onto a cutting board. Sprinkle with salt and smash the garlic into a paste using the flat side of a knife.

Season the chicken breasts with salt and pepper.

Smear 1/4 of the roasted garlic paste on each chicken breast. Top the roasted garlic with 2 tablespoons of parmesan cheese. Place chicken breasts onto a parchment-lined baking sheet.

Place the broccolini on another sheet tray, drizzle with olive oil and season with salt and pepper.

Place both pans into the oven and roast for 25 minutes. Cook chicken until cheese on top becomes crispy and brown. Cook the broccolini until just tender.