Drizzle with the 1 Tsp. olive oil and wrap it up in foil.

Place it in the oven to bake for about an hour to roast.

While the garlic is roasting, whisk together the ingredients for the seasoning; 2 Tsp. salt, 2 Tsp. red pepper, 1 Tsp. marjoram, 1 Tsp. basil, 1 Tsp. oregano, 1 Tsp. thyme, and 1 Tsp. pepper.

Cut the chicken tenders in half (or don’t!) and and place in a large ziplock back to season with about 2 Tbsp. of the seasoning; place in the fridge to marinate for at least 30 minutes and up to overnight.

Once the garlic is done roasting, allow it to cool slightly before removing the roasted garlic cloves from the bulb (It should squeeze right out.)

Place the roasted garlic, 1/4 C. greek yogurt, 1/4 C. mayo, 2 Tbsp, parmesan cheese, 1 Tbsp. corn syrup, 1 Tbsp. apple cider vinegar, the remaining 1 Tbsp. of seasoning, and 1 Tsp. lemon juice together in the cup for an immersion blender or regular blender. Puree down until smooth and creamy; cover and place in the fridge to keep cool.

Once the chicken has marinated, preheat the oven to 400 degrees F. and line a baking sheet with foil or a silicone baking mat for easy clean up. Place a wire rack or two over the baking sheet and set aside.

Remove the chicken from the fridge and toss to coat lightly with cornstarch. Dust off any loose remaining cornstarch and place on the prepared wire rack on the baking sheet.

Give a light spritz of non-stick baking spray and place in the oven to bake for 20 minutes.

Remove from the oven, flip the pieces of chicken over, give them another spritz of non-stick spray, and bake for another 20 minutes.

Once done and cooked through to temperature, remove from the oven and toss to coat with the parmesan garlic sauce.

Serve right away to enjoy!

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