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Garlic-Roasted Chicken Recipe

Garlic-Roasted Chicken Recipe photo by Taste of Home

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This roasted chicken is one I usually serve as a "treat" supper on weekends. I'll also make it sometimes for company. Everyone says they love it—there rarely are any leftovers. —Michelle Bouchard, St. Jean-Baptiste, Manitoba

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Garlic-Roasted Chicken Recipe

Prep: 10 min. Bake: 40 min.

Yield: 6 Servings

10 40 50

Ingredients

6 medium chicken drumsticks
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 medium potatoes, peeled and quartered
12 extra-large unpeeled garlic cloves
1/4 cup butter, melted
1 teaspoon salt
1/4 cup honey

Directions

Place the chicken, potatoes and garlic in a large roasting pan. Pour butter over all and sprinkle with salt.
Bake at 400° for 40-45 minutes or until a thermometer reaches 180°, basting frequently with the pan juices. Heat honey; drizzle over chicken. Remove the chicken, potatoes and garlic to a serving platter; keep warm. Pour drippings and loosened brown bits into a small bowl; skim fat. Serve with chicken, potatoes and garlic. Yield: 6 servings.

Originally published as Garlic-Roasted Chicken in Country Woman September/October 1991, p31

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Garlic-Roasted Chicken

Garlic-Roasted Chicken

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Reviewed on Mar. 20, 2013 by SimpleFoods

I've not made this yet, but know we will love it since we love garlic; however, I gave the recipe a Poor rating as I can't figure out why you wouldn't peel the garlic?? Surely you don't eat the papery membrane of the garlic clove? I will definitely peel the garlic!

Reviewed on Jul. 12, 2011 by jmkasprak

I just didn't get the honey in this recipe. I peeled my garlic since I couldn't understand why you wouldn't.

Reviewed on Nov. 30, 2009 by akhobbs

This was a really easy recipe. It was very flavorful too! My kids loved it!

Reviewed on Aug. 29, 2009 by kmw1609

Reviewed on Mar. 11, 2009 by linsvin

Would make again...important to baste frequently so it gets nice and brown. Had to leave my chicken in close to an hour. Next time will make a gravy with the brown bits.