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Garlic-Roasted Chicken and Vegetables Recipe

Garlic-Roasted Chicken and Vegetables Recipe photo by Taste of Home

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The first time my Greek father-in-law made this chicken, he proudly shared the recipe with me. It's my favorite way to roast chicken.

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Garlic-Roasted Chicken and Vegetables Recipe

Prep: 20 min. Bake: 2 hours + standing

Yield: 6 Servings

20 120 140

Ingredients

1 roasting chicken (5 to 6 pounds)
4 tablespoons butter, softened, divided
15 garlic cloves, halved
1 can (14-1/2 ounces) chicken broth, divided
1/4 cup olive oil
1/4 cup lemon juice
1 to 2 tablespoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
10 red potatoes (about 1-1/2 pounds), cut into large chunks
2 cups baby carrots
1 medium red onion, thinly sliced

Directions

Rub inside of chicken with 2 tablespoons butter. With a sharp knife, cut 16 small slits in chicken breast, drumsticks and thighs. Place a halved garlic clove in each slit. Place chicken on a rack in a shallow roasting pan; tie drumsticks together.
Place remaining garlic in pan. Pour half of the broth over chicken. Combine oil and lemon juice; pour half over chicken. Rub remaining butter over chicken. Combine the oregano, salt, pepper and garlic powder; sprinkle half over chicken. Cover and bake at 350° for 45 minutes.
Place the potatoes, carrots and onion in pan. Drizzle remaining oil mixture and broth over chicken and vegetables. Sprinkle remaining oregano mixture over chicken. Cover and bake 30 minutes longer; baste. Bake, uncovered, for 45-50 minutes or until a meat thermometer reads 180°, basting several times. Thicken pan juices if desired. Cover and let stand for 10 minutes before serving. Yield: 10 servings.

Originally published as Garlic-Roasted Chicken and Vegetables in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p218

Full-Bodied White Wine

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

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Garlic-Roasted Chicken and Vegetables

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(1-7) of 7 reviews

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Reviewed on Feb. 22, 2013 by firstsoprano50

So tasty! Easy to make and only one pan to wash!

Reviewed on Feb. 14, 2013 by VictoriaElaine

My chicken turned out moist & full of flavor! I was worried that cutting slits in the chicken would release the juices & dry the meat out, so I just inserted them under the skin in the breast, thighs & drumsticks. I placed the remaining garlic in the cavity. I left out the onion, but followed the rest of the recipe as is. The vegetables & the garlic were perfectly roasted & tasted so yummy! No butter or additional seasonings were required. Perfect! Will be making this recipe often.

Reviewed on Nov. 04, 2011 by richtercory

This was an easy recipe to make and it smelled delicious while baking. I added about 1 Tbsp. olive oil and spread it on the skin to crisp it up a little. The meat was very tender and moist. The vegetables were perfectly done too.

Reviewed on Sep. 17, 2009 by suzanne_mills

This was wonderful! Everyone loved it and it turned out just perfect :)

Reviewed on Jul. 13, 2009 by LadyNaava

My family really liked this. I thought it was pretty good. I was disappointed the chicken which was just under 5 lbs was not thoroughly cooked, despite being in the oven for 2 hrs. The vegies were great.

Reviewed on Dec. 16, 2008 by DennieZim

Reviewed on Oct. 30, 2008 by daduk

This chicken was absolutely fantastic! It had such a wonderful smell while cooking and the taste exceeded my expectations. Will definitely make again. Followed the directions to a "T".