Barbecued Sticky Ribs
Slow-Cooked Southwest Chicken

Roasted Chicken with
Garlic-Sherry Sauce

  • 4 Servings
  • Prep: 30 min.
  • Bake: 20 min.

“This garlic-kissed chicken is delicious, plain or fancy. It's an elegant entree for guests-and my husband and I love its leftovers in rice casseroles and hot, open-face sandwiches.”
—Sheri S., Alton, Illinois


  • 2 quarts water
  • 1/2 cup salt
  • 4 bone-in chicken breast halves (12 ounces each)
  • 3/4 teaspoon pepper, divided
  • 2 teaspoons canola oil
  • 8 garlic cloves, peeled and thinly sliced
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup sherry or additional reduced-sodium chicken broth
  • 3 fresh thyme sprigs
  • 1/4 cup butter, cubed
  • 1 teaspoon lemon juice


  1. For brine, in a large saucepan, bring water and salt to a boil. Cook and stir until salt is dissolved. Remove from the heat; cool to room temperature.
  2. Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add chicken. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate for 1-2 hours, turning several times.
  3. Drain and discard brine. Rinse chicken with cold water; pat dry. Sprinkle with 1/2 teaspoon pepper. In a large ovenproof skillet, brown chicken in oil over medium heat.
  4. Bake, uncovered, at 400° for 20-25 minutes or until a meat thermometer reads 170°. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon.
  5. In the drippings, saute garlic for 1 minute. Add the broth, sherry or additional broth and thyme. Bring to a boil; cook until liquid is reduced to 1 cup. Discard thyme. Stir in the butter, lemon juice and remaining pepper. Serve with chicken.


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