Garlic Marinated Roasted Chicken
Infuse your dinner table with bold, irresistible flavors with this Garlic Marinated Roasted Chicken recipe. Perfectly seasoned with a vibrant blend of garlic, olive oil, fresh lemon juice, paprika, and thyme, this dish features a whole chicken marinated to juicy perfection and roasted until golden-brown. The secret to its savory richness is massaging the marinade under the skin and basting with buttery pan juices for maximum juiciness and crisp skin. This easy yet elegant recipe is ideal for family meals or special occasions, and a garnish of fresh parsley and lemon slices adds the perfect finishing touch. With minimal prep time and simple ingredients, this oven-roasted chicken delivers restaurant-quality flavor in the comfort of your kitchen.
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Recipe Information
Ingredients
- 4 lbs Whole chicken
- 8 pieces Garlic cloves
- 0.25 cup Olive oil
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 1 piece Lemon (sliced, for garnish)
Instructions
Pat the chicken dry with paper towels and place it in a large bowl or resealable plastic bag.
In a food processor or blender, combine garlic cloves, olive oil, lemon juice, paprika, dried thyme, salt, and black pepper. Blend until smooth to create the marinade.
Pour the marinade over the chicken, ensuring it is evenly coated. Massage the marinade into the chicken, including under the skin for maximum flavor. Cover the bowl or seal the bag and refrigerate for at least 2 hours, preferably overnight.
Preheat your oven to 375°F (190°C).
Remove the chicken from the marinade and place it onto a roasting pan. Discard any excess marinade.
Melt the butter and brush it all over the chicken’s skin to promote even browning and crispiness.
Roast the chicken in the oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the meat (without touching the bone). Baste the chicken with its own juices every 30 minutes to keep it moist.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes to allow the juices to redistribute.
Transfer the roasted chicken to a serving platter and garnish with fresh chopped parsley and lemon slices.
Carve the chicken and serve warm with your favorite side dishes.
Nutrition Facts
Calories |
1027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 3702 mg | 161% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 1.1 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 658 mg | 14% | |
*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.
