Roasted Garlic and Parmesan Chicken

Ingredients

• 1.5 lb boneless, skinless chicken breasts (Use chicken tenders if preferred; juice from the cooked chicken is reserved for the sauce.)
• 2 tbsp olive oil (For the chicken marinade.)
• 0.25 cup Parmesan cheese (Finely grated; for the marinade.)
• 2 tbsp lemon juice (For the marinade.)
• 1 tbsp lemon zest (Finely grated.)
• salt (To taste, for the marinade and garlic.)
• black pepper (To taste, for the marinade and garlic.)
• 1 tsp paprika (For the marinade.)
• 1 tsp garlic powder (For the marinade.)
• 1 tsp lemon pepper seasoning (For the marinade.)
• 1 tsp Italian seasoning (For the marinade and roasted garlic.)
• 1 tbsp harissa (Amount estimated; adjust to taste.)
• 0.25 cup fresh parsley (Chopped; some is used in the marinade and some in the sauce.)
• 1 garlic head (Slice off the top to expose the cloves.)
• 1 tbsp olive oil (Drizzled over the garlic before roasting.)
• 0.25 tsp red chili flakes (For the roasted garlic; optional or adjust to taste.)
• 0.5 cup light mayonnaise (For the finishing sauce.)
• 0.25 cup Parmesan cheese (For the finishing sauce.)
• 2 tbsp cooked chicken juices (Collected from the roasting pan.)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Pat the chicken dry and place it in a baking dish or on a sheet pan.

2. 2

   Marinate the chicken with olive oil, grated Parmesan, lemon juice, lemon zest, salt, black pepper, paprika, garlic powder, lemon pepper seasoning, Italian seasoning, harissa, and chopped fresh parsley. Turn the chicken until evenly coated.

3. 3

   Prepare the garlic by slicing off the top of the garlic head so the cloves are exposed. Place it on a sheet of foil.

4. 4

   Drizzle the exposed garlic with olive oil, then season it with salt, black pepper, chili flakes, and Italian seasoning.

5. 5

   Wrap the garlic tightly in the foil and place it in the oven alongside the chicken. Roast both for about 30 minutes, until the chicken is cooked through and reaches 165°F (74°C) internally and the garlic is soft and fragrant.

6. 6

   Remove the chicken from the oven and reserve the juices from the pan. Let the chicken rest briefly while making the sauce.

7. 7

   Squeeze the softened roasted garlic cloves from their skins into a bowl. Add olive oil, chopped parsley, grated Parmesan, light mayonnaise, and the reserved chicken juices.

8. 8

   Stir and mash the roasted garlic into the other ingredients until a smooth, creamy sauce forms. Taste and adjust seasoning if needed.

9. 9

   Brush the roasted-garlic Parmesan sauce generously over the cooked chicken. Serve warm, with any remaining sauce alongside.

Notes

The transcript does not provide exact ingredient quantities, so amounts are practical estimates. Chicken breasts may be replaced with chicken tenders. Adjust harissa and chili flakes to your preferred heat level. Ensure the chicken reaches 165°F (74°C) before serving.

Nutrition per serving

• main
• dinner
• chicken
• roasted
• oven-baked
• garlic
• Parmesan
• meal prep