Roasted Garlic Chicken and Herb Spaetzle

• 4 boneless, skinless chicken thighs
• 1 head garlic
• 1 1/2 cups all-purpose flour
• 2 large eggs
• 1/2 cup whole milk
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh chives
• 2 tablespoons olive oil
• 1 onion, finely chopped

Steps

1. 1 Preheat oven to 400°F. Cut off the top of the garlic head, drizzle with olive oil, wrap in foil, and roast for 30 minutes.
2. 2 While garlic roasts, season chicken thighs with salt, pepper, and thyme. Heat 1 tablespoon olive oil in a skillet over medium-high heat and cook chicken until golden brown, about 5 minutes per side. Transfer to a plate.
3. 3 In a bowl, whisk together flour, eggs, milk, roasted garlic (squeezed from cloves), salt, pepper, and half the parsley and chives.
4. 4 Bring a pot of salted water to a boil. Using a spaetzle maker or colander, push the batter into the boiling water in batches. Cook until spaetzle float to the top, then drain.
5. 5 In the same skillet used for the chicken, melt butter over medium heat. Add onions and cook until softened. Add cooked spaetzle, remaining herbs, and season with salt and pepper. Toss to combine.
6. 6 Return chicken to skillet, gently toss with spaetzle, and cook for 2-3 minutes to heat through.

Equipment

• Skillet
• Spaetzle maker or colander
• Oven-safe dish for garlic

Variations

• Add sautéed spinach for a veggie boost.
• Swap chicken thighs for chicken breasts for a leaner option.

Substitutions

• Use whole wheat flour for a healthier twist.
• Substitute almond milk for whole milk to make it dairy-free.

Pairings

• Crisp green salad
• Steamed asparagus

Nutrition

Tips

• For extra flavor, sauté chopped mushrooms with the onions.
• Make spaetzle ahead and reheat gently in butter before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a bit of butter.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a splash of broth or water to maintain moisture.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with a glass of dry Riesling.

FAQ