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Slow-Roasted Garlic Chicken Recipe

Slow-Roasted Garlic Chicken

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Average Rating:

Total Reviews: 66

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  • on May 28, 2013

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    Excellent chicken! And I'm not a huge fan of chicken. Moist, flavorful and the roasted garlic to spread on crusty french bread is an added bonus.

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  • on October 11, 2012

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    This chicken came out sooooo delish !!!! i followed everything to a T !!!! i'm on a low sodium diet so i didnt use that much salt more garlic and herbs instead and also i used fat free low sodium chicken broth !!!! everyone should try this plenty left overs !!

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  • on March 06, 2012

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    Deeeeeelicious !!!!!! I don't know too much about this chef but I will tell you that this is the BEST baked chicken I have ever eaten. I didn't change a thing. Made it exactly as written.
    The chicken is so juicy it just about melts in your mouth and the skin on the chicken browns beautifully. I will make this often since it is easy to make and taste wonderful. The only thing I would do different next time is to line the pan/dish that you use very well with aluminum foil. It took me a while to scrub the cooking dish I used but it was well worth the extra elbow grease !!! Try it, believe me you will love it.

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  • on March 03, 2012

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    Yum, it was a great recipe and simple.

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  • on February 18, 2012

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    I am making this dish right now and I am certain that it will be delicious.
    More importantly is the fact that someone listened when I suggested that calories and sodium content protein, etc. be added to the recipes.
    Some of the chef have added this feature and thank you ever so much.

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  • on February 09, 2012

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    This was super easy and very flavorful - simple seasonings with garlic being the star. As some others have pointed out, if you don't use kosher salt, then the two tablespoons of salt may be too much, so I just used salt and pepper to taste. Covering the chicken with foil and cooking at a lower temp and then uncovering and turning the heat up yielded great browning and a juicy bird. I didn't make the suggested pan sauce, but I'm sure it would be good! I'm making this again tonight for the second time!

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  • on January 13, 2012

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    One of my favorite recipes!!!I've made it 3 times already and the third time I decided to incorporate rosemary in it. I chopped one stem of rosemary and mixed it in with the salt & pepper mixture and rubbed it all over and then added 2 or 3 more sprigs and placed it in the cavity along with the lemon and onion and garlic. Needless to say it was yummy. So much that my b/f's brother in-law asked for the recipe. Will be using this recipe for a good while!

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  • on January 06, 2012

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    Look no further for a roasted chicken recipe. I used chopped garlic in the olive oil to baste and had a lime instead of a lemon. Beautiful browning!

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  • on November 13, 2011

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    This was very easy and very good. However, due to the amount of garlic, which I love, it is very rich and something you may only want on special occasions. Also, the drippings were VERY salty and I had to add about 3/4 cup water to dilute, which worked fine. The roasted garlic was to die for....Thanks!

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  • on October 03, 2011

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    Not sure why this is called"slow-roasted". I may be wrong, but I always thought slow-roasting was many hours in a really low (250 or so oven. In any case, there was nothing special about this. Am sticking with my plain old roast chicken that we've savored for years.

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