Roast Chicken Garlic
Experience the ultimate comfort food with this irresistibly flavorful Roast Chicken Garlic recipe, where tender, juicy chicken is infused with the rich aroma of roasted garlic, fresh herbs, and zesty lemon. This dish combines a simple preparation with classic ingredients like rosemary, thyme, and olive oil, creating a perfectly golden, crisp skin and deeply savory meat. Nestled with whole garlic cloves that caramelize as the chicken roasts, the result is a meal that’s both elegant and satisfying. Serve it with the sumptuous pan juices for a gravy-like accompaniment that elevates every bite. Perfect for family dinners, festive gatherings, or meal prepping, this recipe is as versatile as it is delicious. With a cook time of just 90 minutes and easy-to-follow instructions, it’s an essential addition to your roasting repertoire.
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Recipe Information
Ingredients
- 1 medium (approximately 4-5 pounds) Whole chicken
- 2 whole Garlic bulbs
- 3 tablespoons Olive oil
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 1 whole Lemon
- 4 tablespoons Butter
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Remove the giblets from the chicken, rinse the chicken inside and out, and pat it dry using paper towels.
Season the cavity of the chicken with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Slice the lemon in half and place both halves inside the cavity along with the rosemary and thyme sprigs.
Peel one of the garlic bulbs and smash the cloves lightly with the side of a knife. Spread about half of the garlic cloves inside the cavity with the herbs.
Melt the butter and mix it with olive oil. Brush the outside of the chicken generously with this mixture and then sprinkle evenly with the remaining salt and pepper.
Break apart the second bulb of garlic into unpeeled cloves and scatter them around the chicken in the roasting pan.
Pour the chicken broth into the pan, ensuring the bottom is covered to help with moisture and flavor during roasting.
Tie the legs of the chicken together with kitchen twine and tuck the wing tips under the body to prevent burning.
Place the chicken breast-side up on a rack in a roasting pan and roast it in the oven for 75-90 minutes, or until the internal temperature in the thickest part of the chicken reaches 165°F (74°C).
Baste the chicken with the pan juices every 20-30 minutes to keep it moist and flavorful.
When the chicken is fully cooked, remove it from the oven and loosely cover it with aluminum foil. Let it rest for 10-15 minutes before carving.
Strain the pan juices and serve alongside the chicken as a flavorful gravy.
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 5754 mg | 250% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 2.4 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 254 mg | 20% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1144 mg | 24% | |
*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.
