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Garlic-Roasted Chicken Recipe

Garlic-Roasted Chicken

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Recipe courtesy Food Network Magazine

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (31)

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Average Rating:

Total Reviews: 31

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  • on February 16, 2012

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    This recipe is a good start but there is no way I was going to leave the peel on the garlic. Here is what I did and it was super yummy. Used a whole chicken cut-up and season with salt and pepper. Brown in 2 tablespoons olive oil then add 2 stalks of celery and 3 carrots (cut into 1 inch pieces to fill in the gaps. Added peeled galic cloves from 2 heads of garlic over the veggies (make sure none of the garlic touches the pan. Layed 4 sprigs of rosemary over top then covered with about 2 cups chicken stock. Cooked with the lid on in 425 oven for 30-35 mins., removed chicken, added 3/4cup white wine, cooked off the wine, and used a stick blender to blend all the carrots, celery, and garlic in the broth to form a yummy and healthy sauce.

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  • on October 01, 2011

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    My family and I enjoyed this dish but I expected a little more flavor since there was so much garlic and the fresh rosemary. I would have liked more "sauce" and will need to figure that out the next time I make it. Overall a very nice addition to my recipe box.

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  • on September 24, 2011

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    Do you really leave the peel on the garlic? I have never done this before, what happens to the peel, just cooks in? I know I'm showing my ignorance in the kitchen but someone tell me, please!

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  • on September 21, 2011

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    Super easy recipe - for those who have a dry pan - you really need to have skin on the chicken to aid with the sauce and add flavour while browning. Just take off the skin before you eat it. Followed everything to a 'T' with exception to the sauce - instead of vinegar, I used white wine and instead of bread, used jasmine rice. Super yummy - both my fiancé and my 10-month old loved it!

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  • on July 14, 2011

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    I made this for dinner and everyone absolutely LOVED it! I used skinless chicken breast and cooked it as directed. Would make this again in a heartbeat.

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  • on June 07, 2011

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    Love this recipe. It is easy and everyone in my family loved it. It's wonderful that it's low-calorie, too.

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  • on March 17, 2011

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    Being a person who barely knows their way around the kitchen, I was pleasantly surprised by how easy and delicious this was! I substituted chicken breast for chicken thighs and it turned out great. Next time I'll brown the chicken for 7 minutes and will add mushrooms. yum.

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  • on February 20, 2011

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    Very tasty and easy to prepare. I used red wine vinegar since I didn't have white, and I added a few tablespoons of butter, a little sugar, salt and pepper to the sauce. Will definitely make again.

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  • on January 23, 2011

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    I just made this dish and it has potential. I'm totally confused as to where the sauce everyone is talking about came from. Two tablesoons of white wine vinegar and 3 tablespoons of water doesn't exactly add up to a sauce. It was dry and I had to make a sauce. Did I miss something here? I read the recipe three times before I made it and I'm sure I didnt miss a beat. The rosemary and garlic are nice together.

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  • on January 03, 2011

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    This has become a staple in my house. I use bone-in, skin-on chicken as well...just need to increase the cook time a bit. I also prefer to use locally grown (Michigan garlic because the cloves are smaller and crisp up better than larger (California gloves.

    The ingredients are simple but that taste and aroma are amazing! I've served it over couscous, brown rice, or quinoa instead of bread.

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