Garlic Roast Chicken

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!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1 35

Total Time 1 50

Servings servings

Calories 461kcal

Author Deborah Harroun

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.

Video

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information is figured using 1 pound Yukon gold potatoes, 1 pound carrots, and 1/2 pound celery.

Nutrition