Garlic has been used as both food and medicine for thousands of years. Today, it is used to help prevent heart disease, high cholesterol, high blood pressure and to boost the immune system. Research has shown that eating garlic regularly may also help protect against cancer.[i]
What makes garlic such a potent disease fighter?
Garlic contains a rich combination of about 20 phytochemicals with antioxidant and antibacterial properties and a wide range of vitamins and minerals including calcium, folate, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc and vitamins B1, B2, B3 and C.
Research suggests that eating garlic regularly may help accelerate the process of repairing damaged DNA and may reduce the risk of several cancer types, including stomach, colon, pancreatic and breast cancer.[ii]
Please note: Although the health benefits of garlic are frequently reported, excessive intake can have harmful effects.
Roasted Garlic Chicken
Adapted from the Food Network’s Melissa d’Arabian
- 8 chicken thighs
- Kosher salt and freshly ground black pepper
- 1 head of garlic, separated into whole cloves, paper skin removed (about 20 cloves)
- 3 Tbsp olive oil
- 1 Tbsp butter
- 2 tsp herbes de Provence
- 1 tsp flour (try using almond flour or coconut flour)
- ¼ cup chicken stock
- ½ lemon, juiced
- Preheat the oven to 350 degrees F.
- Salt and pepper chicken liberally. Separate garlic into whole cloves, papery skin removed.
- In a large ovenproof sauté pan, cook the whole garlic cloves in olive oil and butter over medium heat. Stir occasionally, until lightly golden, about 10 minutes.
- Remove garlic from the pan and set aside. Increase heat to medium-high and brown chicken skin-side down until the skin is golden and crispy, about 5 minutes.
- Turn the chicken over, sprinkle on herbes de Provence. Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes.
- Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the chicken stock and lemon juice. Pour the sauce over the chicken on the platter.
- Serve with yummy whole grain bread for sauce-mopping and garlic spreading.