Garlic Roast Chicken

Total Time:
2 hr 15 min
30 min
1 hr 45 min

3 to 4 servings

  • 1 (5 to 6-pound) roasting chicken
  • Kosher salt and freshly ground black pepper
  • 2 heads garlic, cut in 1/2 crosswise
  • 1 lemon, halved
  • 1/2 large Spanish onion, thickly sliced
  • 4 carrots cut diagonally into 2-inch chunks
  • 2 large Yukon gold potatoes, cut into 6 pieces
  • 4 tablespoons butter, melted

As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.

When you are ready to cook the chicken, first preheat the oven to 425 degrees F.

Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.

When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

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Pairs Well With

Rich, buttery white wine

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4.7 162
I've made this recipe 4 times now and it's delicious! It feeds my family of 5 and they all love it. My veggies are done the same time as the chicken so I just cover them with foil. item not reviewed by moderator and published
Fantastic, I used leeks instead since some people in the home I take care of can't have regular onions. I also did two birds at the same time, and added a little home made soy sauce substitute to the melted butter before drizzling over the chicken and vegetables... item not reviewed by moderator and published
if you want a burnt chicken with hard veggies try this one terrible item not reviewed by moderator and published
This recipe is amazing!!! So simple, anyone can do it. A little something I will do differently next time - double the vegetables!! They were incredible. I used a 5 pound roaster so I was only able to use one half of the lemon, but it was still delicious. We ate the roasted garlic cloves instead of just getting rid of them. Oh my! What a treat. I'm looking forward to making soup with the carcass and some of the white meat left over. It will be divine, I'm sure. item not reviewed by moderator and published
This is so ridiculously easy and tasty. I follow the directions except I use 1/2 bag of baby carrots instead to make the prep quicker. I also add a handful of fresh thyme to the cavity of the chicken with the lemon and garlic. So good. Everyone loves it! item not reviewed by moderator and published
This is THE BEST chicken in the universe. item not reviewed by moderator and published
Super simple and tastes fantastic! Great as-is. This recipe is now a staple in my kitchen, and the chicken always comes out flavorful, moist, and beautiful. Tasty modifications: I stuff fresh sage and several springs of fresh thyme in with the lemon and garlic. Also can make a little mix of fresh and dried herbs, salt, pepper, etc. to sprinkle in the cavity and rub under the breast skin. item not reviewed by moderator and published
moist & delish! Simple flavors- which usually aren't my first choice, but it's a great classic. Couldn't believe how moist it was without any basting. I had a 5lb chicken in a dutch oven with no lid and it took 1 hr and 5 min at 420 convection. My carrots were more than done and didn't need to go back in for 15 while chicken rested. I'll add more carrots next time and really pack the sides to hopefully help with the overcooking. item not reviewed by moderator and published
This is the BEST roast chicken!! What I love most is the potatoes and veggies absorb the chicken juice and butter. And how can you beat a complete dinner in one pan? Ina's recipes never disappoint. Elegant dish item not reviewed by moderator and published
I have never been able to roast a bird without it becoming jerky... but this recipe was AMAZING!!! My husband even complimented me on it! I did make one small change I injected herb butter into the meat prior to cooking. I served with homemade ratatouille. Yummy! Will be making this again and again. item not reviewed by moderator and published
I also didn't need to put the veggies back in the oven once they all came out. We like ours on the crisp side and they were just perfect. That being said, next time I'm doubling all the veggies so it may require some extra time in the oven while the chicken rests. If I could, I would give it 6 stars!! I will also add fresh thyme in the cavity next time, just because I love the flavor. It DOESN'T need it. It's just our taste. item not reviewed by moderator and published
Why mess with a good thing and change it around....Ina made it best!!!!! item not reviewed by moderator and published

Not what you're looking for? Try:

Garlic-Roasted Chicken

Recipe courtesy of Food Network Kitchen