Roasted Garlic Chicken
Take your Sunday dinner to the next level with this indulgent Roasted Garlic Chicken recipe. Featuring a whole chicken roasted to golden perfection atop a bed of tender carrots, potatoes, and onions, this dish is infused with the rich, savory flavors of roasted garlic, fresh rosemary, and thyme. A butter rub under the skin ensures the meat stays juicy and flavorful, while the addition of lemon and aromatic herbs in the cavity creates a delightful burst of fragrance as it bakes. The extra touch? A whole bulb of roasted garlic, perfect for spreading over the chicken or vegetables for a mellow, sweet finish. With a simple yet elevated preparation, this hearty one-pan dinner is perfect for family gatherings or special occasions.
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Recipe Information
Ingredients
- 1 piece (approximately 4-5 lbs) Whole chicken
- 2 bulbs Garlic
- 3 tablespoons Olive oil
- 2 tablespoons (softened) Butter
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 1 piece Lemon
- 2 teaspoons (or to taste) Salt
- 1 teaspoon (freshly ground) Black pepper
- 1 cup Chicken broth
- 2 pieces (large, peeled and cut into chunks) Carrots
- 3 pieces (medium, peeled and quartered) Potatoes
- 1 piece (large, quartered) Onion
Instructions
Preheat your oven to 400°F (200°C).
Rinse the whole chicken under cold water and pat it dry with paper towels. Remove any giblets or excess fat.
Slice the top off both garlic bulbs to expose the cloves. Drizzle the exposed cloves with 1 tablespoon of olive oil and wrap the bulbs in aluminum foil. Set aside.
In a small bowl, combine the softened butter with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Gently loosen the skin of the chicken over the breasts and thighs, and rub the butter mixture underneath the skin.
Season the entire chicken, inside and out, with the remaining salt and pepper.
Slice the lemon in half and place it inside the chicken cavity along with 1 sprig of rosemary, 1 sprig of thyme, and 1 bulb of garlic.
In a large roasting pan, arrange the carrots, potatoes, and onion to create a bed for the chicken. Drizzle the vegetables with 2 tablespoons of olive oil and season with a pinch of salt and pepper.
Place the chicken on top of the vegetables in the roasting pan.
Add the wrapped garlic bulb (from Step 3) to the pan next to the vegetables.
Pour 1 cup of chicken broth into the pan around the vegetables to keep them moist while roasting.
Roast the chicken in the preheated oven for 60-90 minutes, or until the internal temperature of the thickest part of the chicken (between the thigh and the breast) reaches 165°F (74°C). Baste the chicken with pan juices every 20 minutes to keep it moist and add flavor.
Remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the roasted chicken with the vegetables, and squeeze the roasted garlic cloves onto the chicken or vegetables for an extra burst of flavor.
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1071 mg | 47% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.0 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1326 mg | 28% | |
*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.
