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.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Rinse the whole chicken under cold water and pat it dry with paper towels. Remove any giblets or excess fat.

Step 3

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.

Step 4

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.

Step 5

Season the entire chicken, inside and out, with the remaining salt and pepper.

Step 6

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.

Step 7

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.

Step 8

Place the chicken on top of the vegetables in the roasting pan.

Step 9

Add the wrapped garlic bulb (from Step 3) to the pan next to the vegetables.

Step 10

Pour 1 cup of chicken broth into the pan around the vegetables to keep them moist while roasting.

Step 11

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.

Step 12

Remove the chicken from the oven and let it rest for 10 minutes before carving.

Step 13

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

Serving size	3164.3 grams (3164.3g)

Amount per serving	% Daily Value*
Calories	1771

Total Fat 81.80g	105%
Saturated Fat 23.90g	119%
Polyunsaturated Fat 5.30g
Cholesterol 202mg	67%
Sodium 5764mg	251%
Total Carbohydrate 202.40g	74%
Dietary Fiber 25.10g	90%
Total Sugars 20.20g
Protein 67.20g	134%

Vitamin D 5IU	23%
Calcium 538mg	41%
Iron 14mg	77%
Potassium 5173mg	110%

*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.

Source of Calories

Fat: 40.6%

Protein: 14.8%

Carbs: 44.6%