Garlic Roasted Chicken
It was a cold and rainy day today so I made this garlic roasted chicken recipe for dinner. There is something so comforting about roasting a chicken on rainy days. It was simple to prepare and the entire house smelled amazing while the chicken was roasting. The meat turned out flavorful, tender, and juicy, and paired nicely with creamy mashed potatoes and garlicky green beans.
Garlic Roasted Chicken
Ingredients:
- 1 (5 lb) chicken
- ½ tbsp butter, softened
- 2 cloves of garlic, minced
- 2 tbsp olive oil
- 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
How to Make a Garlic Roasted Chicken
Preheat the oven to 425 degrees.
Remove chicken giblets from the cavity and rinse the chicken. Pat dry with paper towels.
Mix the butter and 2 cloves of minced garlic until well combined.
Carefully, loosen the skin covering the breasts and coat the breasts with the butter mixture.
Coat the chicken with olive oil 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 1½ hours or until the temperature reaches 180 degrees.
Remove the chicken from the oven and let the bird rest with a foil tent for at least 10 minutes before carving. Enjoy.
Equipment
- Roasting Pan with Roasting Rack
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 yellow onion cut into wedges
- Fresh parsley
Instructions
- Preheat the oven to 425 degrees.
- Remove chicken giblets from the cavity and rinse the chicken. Pat dry with paper towels
- Mix the butter and 2 cloves of minced garlic until well combined.
- Carefully, loosen the skin covering the breasts and coat the breasts with the butter mixture.
- Coat the chicken with olive oil 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 1½ hours or until the temperature reaches 180 degrees.
- Remove the chicken from the oven and let the bird rest with a foil tent for at least 10 minutes before carving. Enjoy.
love garlic so a garlic chicken is delicious!
I am almost to the point where I can turn my oven on and this is one of the first things I am making, I love roast chicken.
Günaydın, ellerinize sağlık. Ne kadar güzel, leziz ve iştah açıcı görünüyor.
Saygılar.
Günaydın, ellerinize sağlık. Ne kadar güzel, leziz ve iştah açıcı görünüyor.
Saygılar.
So when can I come over for dinner, Pam?! 🙂
Whenever you want!
Isn’t roasted chicken is the ultimate comfort food? Your recipe sounds simple, yet scrumptious, Pam!
That looks delicious Pam! I love roast chicken. I also like the fact that you don’t use much butter. I will definitely be making that.
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
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. 🙂
Chicken is such a comforting meal. I love roasting a big one and having leftovers for the week.
I’m all about roasted chickens!
Mmm garlic butter does sound like the ideal seasoning!
I love roasting a whole chicken. This one looks and sounds delicious. I love that you put the onion, parsley, and garlic in the cavity, I am sure it gave the chicken a wonderful flavor.
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!
Krista,
I don’t have any pictures of the meat thermometer. You need to put it in to the thigh making sure not to touch bone.
Here is a link to a video that I just found online that may help you. http://www.youtube.com/watch?v=ykAhA1brf6g
Cheers,
Pam
This video says to place it in the breast of the bird??
Same over here…rainy and cold ;-(
The roasted chicken looks comforting and awesome!
Hi Pam,
So simple and so divine!!!!
Cheers,
Lia.
Pretty bird!
Looks simple enough, will have to try on a sunday to give more time ;D gotta start somewhere in trying something new! 😀