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Garlic Roast Chicken Recipe

Garlic Roast Chicken

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (153)

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Average Rating:

Total Reviews: 153

Showing 101-110 of 153

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  • on May 13, 2009

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    the chicken was very moist and delicious, as i added a sprig of rosemary in the cavity and added some smoked paprika...but as others have the stated, the veggies around the chicken all burn...either a step is missing or the setting on your oven shouldn't be set to roast.

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  • on May 08, 2009

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    I had never roasted an entire chicken before and used this recipe for my first try. It came out really well and will definitely make it again. A couple of modifications to suggest - include a bunch of thyme inside the chicken as well as outside on the veggies for additional flavor. Cut back the butter. Instead, toss the veggies with a little olive oil before roasting and use only a small amount of butter (1 tbsp or so to baste the chicken. And, as always with Ina, cut back on the salt a little bit.

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  • on May 08, 2009

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    This was so moist and flavorful. I doubled the veggies and had to cook it 2 hours but it was worth the wait. My family loved it. Thanks, Ina!

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  • on May 05, 2009

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    Great Chicken! I enjoyed watching it on TV and even more eating it last night! went great with a good buttery Chardonnay from Sonoma! :

    I think I messed up the veggies because at the hour and a half mark, they were burned on one side. luckily I was able to save it by putting water in the pan, but they were still pretty black. was I supposed to put on the middle rack? there are some steps missing from the directions - how do you pin the wings under the bird? they don't bend that way! where do you put the rack? low, middle, high?

    anyway, it was a great meal, I will make it again, but put it on the middle rack this time!

    thanks Ina!

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  • on May 02, 2009

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    I made this on a hectic Thursday night. I didn't salt the chicken 2 days before and it still was delicious. My kids enjoyed the veggies. The perfect ending to a difficult day.

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  • on May 01, 2009

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    I haven't try this recipe yet but just reading at the reviews I know I will have a perfect comeout.
    I only have one question before starting: Do I really need to salt this chicken for 2 days before roasting?

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  • on April 29, 2009

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    As a college student, i always have weird odds and ends in my fridge. I used three boneless, skinless chicken breasts, carrots, potatoes, onions and asparagus, with a few garlic cloves.
    I used olive oil instead of butter, but essentially it's the same thing, cooked for just as long.
    I flipped the chicken breasts over halfway through cooking, but it should be fine f you don't.
    The carrots will be a bit crunchy, but all the veggies were done at the same time as the chicken.
    This was a simple yet fun recipe to experiment off of!!

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  • on April 28, 2009

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    Excellent Dish. The chicken was delicious, but the vegetables were also awesome. I had a hard time deciding which one I liked more. This will definitely be a repeat recipe.

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  • on March 24, 2009

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    I have made this chicken dinner several times and it just gets better and better! Try it with Sweet potatoes instead of Yukons and add Cherry tomatoes the last 30 mins. of cooking...really good!

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  • on March 21, 2009

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    This chicken was very moist and juicy. The vegetables were also so tasty.
    I have done this recipe about 3 times and surely will do it again. Everyone just loves it....thank you

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