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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    159 Reviews
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    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.
    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.
    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!
    This is THE BEST chicken in the universe.
    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.
    Why mess with a good thing and change it around....Ina made it best!!!!!
    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.
    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
    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.
    Made this recipe tonight and it was AWESOME!!!!! It was the most moist roasted chicken I have ever made. The meat just fell off the bone..... I will definitely be making this again
    This recipe was easy to follow, the chicken came out delicious, it is one of my favorite recipes.
    AMAZING!!!!!!! I only had a 2.5 lb chicken so I cut back on the cooking time (about an hour and 5 min and cut up enough veggies for 2 people. I had red onion, red potatoes, and carrots. Threw it all in my dutch oven and it came out so MOIST and FLAVORFUL! My husband ate it all up and said not to use another recipe again, just to keep making this one! Thanks Ina, you are an inspiration for fabulous cooking.
    Cannot get any easier than this!!!. I use Wegman's chicken roasters for this recipe. Very easy to prep. I also used a stick of butter and just poured over chicken and vegetables. Chicken was picture perfect!
    I have roasted many a chicken and served them with potatoes and vegetables: roasted separately, grilled, steamed, boiled, mashed, baked you name it. But I never roasted the potatoes and vegetables in the same pan as the chicken. I used a whole stick of melted butter, brushed the chicken then drizzled the rest over the potatoes, carrots and onion around the bird. A liberal grind of peppercorn mélange and sea salt over the entire pan. As a retired U.S. Army Paratrooper I can only think of one word to describe the taste of this dish. 
    This is very juicy, and the vegetables absorbed all the flavor, tastes great, especially the potato. I also added some mushroom. 
    The butter on the skin is amazing! It made the chicken skin so crispy!  
    The only problem is the carrots are still not soft at the end. 
    Made this recipe over Easter weekend. Would def add more potatoes and carrots next time, maybe even some sprouts. However, my onion did burn and I put an aluminum tent over my chicken for first 30 mins to make sure chicken didnt come out dry, and my chicken skin did not brown as nice as Ina's. I also used a red onion because I couldn't find a Spanish onion. Planning to try it again. Note that the Yukon gold potatoes came out deelish!
    It is easy, fast and yummy. I love the simplicity and the taste! Thanks 
    This is my new go to recipe. It's as easy as peeling a few veggies. The lemon and garlic favor combination is perfect. Moist flavorful chicken with perfectly roasted potatoes and carrots every time. Thanks, Ina.
    I know I've reviewed this before....but I cannot find it. Anyway I would give 100 stars if I could, I've made this so many times I can't even tell you all. The BEST chicken recipe EVER, so easy and soooooo moist and tasty...I just love you Ina for sharing this recipe!!!!!!!
    I love this recipe!!! I also add yams and other vegetables like brussel sprouts. I add 1 Cup of chicken broth at the beginning of the roasting period, and 1/2 way through I add 1 Cup of water with a Chicken bouillon cube. It is so delicious and easy in one pan. Left overs are even better.
    Amazing - chicken was moist and veggies were the best I've ever had!! I cooked mine for 1 1/2 hours and it was perfect!
    Excellent chicken. So easy, it's going to become my winter chicken standard recipe (summer is beer-can on the grill. As I love veggies, I doubled the amounts of carrots, onions and potatoes. Just a perfect recipe!
    I used a smaller chicken so cooked it a little less but turned out awesome. Wonderful flavor and very juicy.
    I did not like this recipe. The chicken came out drier than I anticipated. I think the temp is too high or something. I did like the potatoes and carrots but wil next time add some hot pepper flakes to the potatoes and carrots before I serve next time to give it a little bit of a kick.
    It was fantastic! Family really loved the flavor! Thanks Ina..
    We make this chicken maybe once a week if not more, very rarely have leftovers. Its a definite fool proof recipe for delicious browned and juicy chicken and the roast vegetables make it amazing. This recipe has worked with all types of guests or even when its just me and my husband eating in. Try it. I make mine with a little bunch of thyme tied and added to the cavity with the garlic and lemon. Not only is the chicken great but I love the smell of this herb roasting in the chicken wafting throughout the house.
    It was easy to follow, requires few ingredients. Simple to follow recipe. However, its a little bland for my taste, but I've been accused of using too many herbs and spices in the past so hopefully it passes the taste test of my friends and loved ones. Pretty, golden roast though. Oh... My roast was 7+ lbs so 1-1/2hours was not nearly enough time... even at 425 I kept it in the oven over 2 hours ... the juices were still a little pink at 1-1/2... turned the oven down to 250 and just let it finish ... nice and tender too.
    I've been making this chicken for over two years, and it never disappoints. I have turned so many friends onto it that they call it Rebecca's chicken. I like to buy the chickens with the pop-out thermometers and leave the bird in for another 30 minutes after it pops. This insures that the skin will be golden brown. This dish is never ever dry. Always juicy and great for days after.
    This is a fabulous recipe...delicious and simple...real comfort food. I wish people would stop rating a recipe when they haven't made it!! And it is ridiculous to say I made this with table salt and thighs and it didn't turn out well!!! That's not the recipe, folks! That's YOUR recipe! Don't rate it here!
    This is just fabulous! Amounts of everything were perfect for me. Used some baby carrots, russet potatoes and yellow onion. My chicken was on the smaller side- 3.5 lbs. or so. It only took an hour and 5 minutes. The veggies were perfect after another 20 minutes in the oven. Used a smaller baking dish, so just the edges of the veggies burned which we LOVE! Chicken was wonderfully moist with a salty, crunchy skin. I squeezed the lemons into the pan juices and poured over everything like a sauce. My garlic cloves weren't completely roasted as my chicken wasn't in as long, but I popped them back in the oven wrapped in foil to finish. Thanks Ina, this is a recipe that feeds the soul!
    So delicious and quite simple. My family loves this dish. I do add more veggies because they are devoured quickly. Just a fabulous dish.
    more garlic needed
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