Oven Roasted Chicken with Roasted Garlic and French Bread
Indulge in the comforting flavors of Oven Roasted Chicken with Roasted Garlic and French Bread, a dish that brings rustic elegance to your dining table. Featuring a whole chicken seasoned with fresh rosemary, thyme, and zesty lemon, this recipe locks in moisture and golden-crisp perfection with a butter and olive oil rub under the skin. Complementing the tender, juicy meat are heads of caramelized roasted garlic, their sweet and mellow cloves perfect for spreading over slices of toasted French bread brushed with olive oil. With just 20 minutes of prep time, this crowd-pleasing meal combines hearty flavors with minimal effort, making it ideal for both weeknight dinners and special occasions. Serve it warm, garnished with fresh parsley, for a truly irresistible feast that will have guests coming back for seconds.
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Recipe Information
Ingredients
- 1 3-4 lbs Whole chicken
- 2 Garlic heads
- 4 tablespoons Olive oil
- 3 sprigs Fresh rosemary
- 5 sprigs Fresh thyme
- 1 Lemon
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Unsalted butter
- 1 French bread loaf
- 2 tablespoons Parsley, chopped
Instructions
Preheat your oven to 425°F (220°C).
Rinse the whole chicken under cold water and pat it dry with paper towels. Ensure the cavity is clean.
Season the chicken generously with salt, black pepper, and paprika, both inside the cavity and over the skin.
Cut the lemon in half. Place the lemon halves, 2 sprigs of rosemary, and 3 sprigs of thyme inside the chicken cavity.
Gently separate the chicken skin from the breast meat using your fingers and rub 2 tablespoons of olive oil and the butter under the skin for extra moisture and flavor.
Trim off the top of the garlic heads to expose the cloves. Drizzle each with 1 teaspoon of olive oil and wrap them in foil.
Tie the chicken legs together with kitchen twine and tuck the wings under the body.
Place the chicken breast-side up on a roasting rack inside a large baking dish or roasting pan. Arrange the foil-wrapped garlic heads around the chicken.
Roast the chicken in the oven for 75-90 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the meat (like the thigh). Baste the chicken with its juices halfway through cooking to keep the skin crispy and golden.
While the chicken is roasting, slice the French bread loaf into thick slices. Brush both sides with the remaining olive oil and sprinkle lightly with salt.
After removing the chicken from the oven to rest (for about 10-15 minutes), reduce the oven temperature to 375°F (190°C).
Place the bread slices on a baking sheet and toast them in the oven for about 8-10 minutes, flipping halfway through, until golden and crisp.
Carefully unwrap the roasted garlic heads and squeeze the soft, caramelized cloves out into a small bowl or directly onto the toasted bread slices.
Carve the chicken into portions and plate it alongside the toasted bread slices. Garnish with chopped parsley and serve with some of the roasted garlic for an extra flavorful spread.
Nutrition Facts
Calories |
1500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 5202 mg | 226% | |
| Total Carbohydrate | 128.4 g | 47% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 4.8 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 597 mg | 46% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1725 mg | 37% | |
*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.
