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Roasted Chicken with Garlic-Sherry Sauce

 Roasted Chicken with Garlic-Sherry Sauce
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 Sidwell, Alton, Illinois
4 ServingsPrep: 30 min. + marinating Bake: 20 min.


  • 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


  • 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.
  • 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 1-2 hours, turning several times.
  • Preheat oven to 400°. Drain and discard brine. Rinse chicken with

2 of 2

Roasted Chicken with Garlic-Sherry Sauce (continued)

Directions (continued)

  • cold water; pat dry. Sprinkle with 1/2 teaspoon pepper. In a large
  • ovenproof skillet, brown chicken in oil over medium heat.
  • Bake, uncovered, 20-25 minutes or until a thermometer reads 170°.
  • Remove chicken and keep warm. Drain drippings, reserving 1
  • tablespoon.
  • In the drippings, saute garlic for 1 minute. Add 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. Yield: 4 servings.
Nutritional Facts: 1 chicken breast half with 1/4 cup sauce equals 534 calories, 29 g fat (12 g saturated fat), 197 mg cholesterol, 508 mg sodium, 3 g carbohydrate, trace fiber, 60 g protein.
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