50 Shades of Garlic Roasted Chicken
Get ready to elevate your dinner game with "50 Shades of Garlic Roasted Chicken," a mouthwatering recipe that takes bold, aromatic flavors to the next level. Centered around a juicy, golden-brown whole chicken, this dish highlights the star ingredient—50 cloves of garlic—bringing unmatched depth and sweetness as they caramelize while roasting. Infused with fresh rosemary, thyme, and zesty lemon, the chicken is basted in its own juices and a splash of white wine or chicken stock, creating a luxurious, savory pan sauce. Whether you’re serving it for a cozy family meal or an impressive dinner party centerpiece, don’t forget to enjoy the tender roasted garlic cloves slathered on crusty bread for an unforgettable finishing touch. With minimal prep and maximum flavor, this garlic-lover's dream dish is versatile, comforting, and utterly irresistible.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 4 to 5 pounds Whole chicken
- 50 units Garlic cloves, peeled
- 4 tablespoons Unsalted butter, softened
- 3 units Fresh rosemary sprigs
- 3 units Fresh thyme sprigs
- 1 unit Lemon, halved
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 1 cup Dry white wine or chicken stock
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken dry with paper towels and ensure the cavity is empty.
Rub the outside of the chicken with softened butter, ensuring it's evenly coated.
Season the chicken generously with salt and black pepper, including inside the cavity.
Stuff the cavity with half of the garlic cloves, half of the rosemary, half of the thyme, and both lemon halves.
Place the remaining garlic cloves in the roasting pan. Arrange the rest of the rosemary and thyme on top of the garlic.
Drizzle the olive oil over the garlic in the pan to coat evenly.
Position the chicken on top of the garlic and herbs in the roasting pan, breast side up.
Roast the chicken in the oven for 60 minutes uncovered.
After 60 minutes, pour the white wine or chicken stock into the roasting pan around the base of the chicken. Baste the chicken with the pan juices.
Continue roasting for another 25-30 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the chicken with roasted garlic cloves and the pan juices drizzled on top for extra flavor. Optional: Pair with crusty bread to spread the roasted garlic on.
Nutrition Facts
Calories |
990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.4 g | ||
| Protein | 93.6 g | 187% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 103 mg | 8% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 908 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
