Garlic Roasted Chicken

It was a very cold and rainy day today so I decided to roast a chicken for dinner. There is just something so comforting to me about roasting a chicken on cold days. I rubbed garlic butter under the skin onto the chicken breasts.  I simply seasoned the bird with sea salt, freshly cracked pepper, and garlic powder. It was simple to prepare and the entire house smelled amazing while the chicken was roasting. The meat turned out flavorful, tender, and so juicy.

How to Make a Garlic Roasted Chicken

Preheat the oven to 425 degrees.

Remove chicken giblets out of the cavity and rinse the chicken. Pat dry with paper towels. Mix together the butter and 2 cloves of minced garlic together until well combined. Carefully, loosen the skin covering the breasts and coat the breasts with the butter mixture.  Coat the chicken with olive oil cooking spray and season the entire bird with sea salt, freshly cracked pepper, and garlic powder, to taste.

Season the inside of the cavity with sea salt, freshly cracked pepper, and garlic powder, to taste then place the onion, garlic cloves, and fresh parsley into the cavity. Place the bird on a roasting rack in a roasting pan.

Place a meat thermometer into the thickest part of the thigh without touching the bone. Place the chicken into the oven and roast for 1 1/2 hours or until the temperature reaches 180 degrees. Remove the chicken from the oven and let the bird rest with a tin foil tent for at least 10 minutes before carving. Enjoy.

 

Garlic Roasted Chicken

Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Course: Main
Cuisine: American
Servings: 8
Author: Pam / For the Love of Cooking

Equipment

  • Roasting Pan

Ingredients

  • 1 5 lb chicken
  • ½ tbsp butter softened
  • 2 cloves of garlic minced
  • Olive oil cooking spray
  • Garlic powder to taste
  • Sea salt and freshly cracked pepper to taste
  • 5 large cloves of garlic
  • ½ sweet yellow onion cut into wedges
  • Fresh parsley

Instructions

  • Preheat the oven to 425 degrees.
  • Remove chicken giblets out of the cavity and rinse the chicken. Pat dry with paper towels. Mix together the butter and 2 cloves of minced garlic together until well combined. Carefully, loosen the skin covering the breasts and coat the breasts with the butter mixture.
  • Coat the chicken with olive oil cooking spray and season the entire bird with sea salt, freshly cracked pepper, and garlic powder, to taste.
  • Season the inside of the cavity with sea salt, freshly cracked pepper, and garlic powder, to taste then place the onion, garlic cloves, and fresh parsley into the cavity. Place the bird on a roasting rack in a roasting pan.
  • Place a meat thermometer into the thickest part of the thigh without touching the bone.
  • Place the chicken into the oven and roast for 1 1/2 hours or until the temperature reaches 180 degrees. Remove the chicken from the oven and let the bird rest with a tin foil tent for at least 10 minutes before carving. Enjoy.
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23 Comments

  1. That looks so delicious! Nothing like that smell in the house!!
    Hey, I have a question for you…….do you plan out your meals for the week, and know what you are cooking? Going to the market and getting all of your things beforehand? Or, do you fly by the seat of your pants, and cook what suits you on a whim? Doing the shopping for that as needed?
    Just wondered.
    xo Kris

    1. I never meal plan. I usually go with what I am craving or with what I have on hand. It’s not very organized but it works for me. 🙂

  2. this looks fantastic! you don’t happen to have any pictures with the meat thermometer in there, do you? I always feel like I’m putting it in the wrong place, or too deep…also, do you have any meat thermometer suggestions? thanks!