Garlic-Roasted Chicken and Vegetables Recipe

Garlic-Roasted Chicken and Vegetables RecipePhoto by: Taste of Home Garlic-Roasted Chicken and Vegetables Recipe Rating 4

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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Reviews for Garlic-Roasted Chicken and Vegetables (5)

Garlic-Roasted Chicken and Vegetables Recipe

Garlic-Roasted Chicken and Vegetables

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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".

 
 
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