This Garlic Roast Chicken is the perfect one pan dinner. A whole chicken is roasted with a savory garlic butter along with roasted vegetables and garlic. This is a whole dinner all in one pan!
This Garlic Roast Chicken makes a great Sunday supper. For other favorites, try this Slow Cooker Pot Roast or this Baked Spaghetti.
Sometimes I forget how good – and how easy – the classics are.
Like a good roast chicken.
And this Garlic Roast Chicken takes it up a step because you get tons of garlic flavor. It’s not overpowering, but adds just the right amount of flavor.
This is a classic everyone needs in their recipe rotation!
Ingredients
- Vegetables: You want to choose vegetables that hold up well to roasting. I like potatoes and carrots, plus some celery for flavor. You will also need an onion to stuff in the chicken.
- Garlic: You will need both a full head of garlic, plus 6 more cloves of garlic. You will roast most of the garlic, but the 6 cloves will be minced and mixed into the butter for the chicken.
- Seasoning: You will need Italian seasoning and salt and pepper. You will also be using fresh thyme in the chicken as well as in the garlic butter.
- Broth: You will need just a bit of chicken broth.
- Chicken: I like to look for a chicken that is around 5 pounds.
- Butter and Olive Oil: I use butter to put under the chicken skin. Then you will rub olive oil over the chicken. This will help the skin to crisp up nicely.
How to Make Garlic Roast Chicken
STEP 1: Place the vegetables in a baking dish. Remove the garlic cloves from the 1 head of garlic and add them to the vegetables. Season with the Italian seasoning and salt and pepper. Pour the broth in with the vegetables.
STEP 2: Remove the giblets from the chicken. Stuff the inside of the chicken with the onion and the thyme sprigs. If desired, truss the legs of the chicken and place it in the baking dish, breast side up.
STEP 3: Combine the butter with the minced garlic and the thyme leaves. Carefully lift the skin from the breast and press the butter mixture under the skin. Spread it as evenly as possible.
STEP 4: Rub the outside of the bird with the olive oil. Season generously with salt and pepper, then place the chicken in the oven. Bake until the internal reaches 165ºF.
Tips and Tricks
You want to cut the vegetables all about the same size so that they roast evenly. I try to cut them into about 2-inch pieces. That way, they are small enough to roast completely, but if you cut them too much smaller, they will get too mushy.
The roasted garlic in the vegetables not only flavors the vegetables, but you can totally eat the garlic, as well! It mellows out as it roasts and we always fight over the roasted garlic.
You want to make sure to let the chicken rest for about 10 minutes after it is done. That gives it time for the juices to redistribute.
I usually just serve the chicken and vegetables, but you can also drain off any juices in the pan and make a gravy to serve alongside, as well.
More Chicken Dinners
Chicken and Rice
Chicken Pot Pie
Crispy Baked Chicken Drumsticks
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Garlic Roast Chicken
Ingredients
- 2 1/2 pounds chopped vegetables cut into 2 inch pieces
- 1 full head of garlic
- 1 teaspoon Italian seasoning
- 1/2 cup chicken broth
- 1 whole chicken (about 5 pounds)
- 1 onion quartered
- 3 sprigs thyme
- 4 tablespoons butter softened
- 6 cloves garlic minced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons extra virgin olive oil
- Salt and pepper
Instructions
- Preheat the oven to 425ºF.
- Place the vegetables in the bottom of the baking dish. Remove the garlic cloves from 1 head of garlic and add to the vegetables. Season with Italian seasoning and salt and pepper to taste. Pour the chicken broth in with the vegetables.2 1/2 pounds chopped vegetables, 1 full head of garlic, 1 teaspoon Italian seasoning, 1/2 cup chicken broth
- Remove the giblets from the chicken. Rinse and dry with paper towels.1 whole chicken
- Stuff with 1 onion, along with the 3 sprigs of thyme.1 onion, 3 sprigs thyme
- Place the chicken breast side up on the vegetables. Truss the legs.
- Combine the butter, minced garlic, and thyme leaves.4 tablespoons butter, 6 cloves garlic, 1 tablespoon fresh thyme leaves
- Add the butter mixture under the skin of the breast. Drizzle the olive oil over the outside of the chicken and use your hands to rub it in. Salt and pepper the outside of the bird generously.2 tablespoons extra virgin olive oil, Salt and pepper
- Roast for 15 minutes, then reduce the heat to 350ºF. Continue to cook until the internal temperature reaches 165ºF, about 18 minutes per pound.
- Let the chicken sit for 10 minutes before carving.
Jana says
Could I double this recipe. I have a big party and would like to do two chickens. Would the cooking time be the same?
Deborah says
It should be about the same amount of cook time, as long as the chickens are not crowded.
Valerie says
Your photos are always so pefect and professional! Looks delicious.
Krissy says
Great presentation of the finished product!
teresa says
delicious and rather beautiful! great dish!
SLCFoodie says
It was wonderful meeting you last night. I look forward to seeing you at other foodie events and getting to know you better. I do LOVE your blog.
Barbara says
I'd probably eat the toast first- it must have had all that delicious juice from the chicken soaked into it!
Yummy recipe!
grace says
'you can't really go wrong with chicken, garlic and bread!'
true that, deborah. true that. 🙂