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Garlic-Herb Roasted Chicken Recipe
Garlic-Herb Roasted Chicken Recipe photo by Taste of Home
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Garlic-Herb Roasted Chicken Recipe

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"Garlic and herbs roasting in and on the bird make this roasted chicken so flavorful you can even eliminate the salt from the recipe if you like," notes Cindy Steffen from Cedarburg, Wisconsin. "The aroma from the oven while it's baking is tantalizing."
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours
MAKES: 8 servings

Ingredients

  • 1 roasting chicken (4 to 5 pounds)
  • 2 teaspoons each minced fresh parsley, rosemary, sage and thyme
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 20 garlic cloves, peeled and sliced
  • 1 medium lemon, halved
  • 1 large whole garlic bulb
  • 1 sprig each fresh parsley, rosemary, sage and thyme

Nutritional Facts

3 ounce-weight: 163 calories, 6g fat (2g saturated fat), 67mg cholesterol, 289mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat.

Directions

  1. With fingers, carefully loosen skin around the chicken breast, leg and thigh. Combine minced parsley, rosemary, sage, thyme, salt and pepper; rub half under skin. Place sliced garlic cloves under skin. Squeeze half of the lemon into the cavity and place the squeezed half in the cavity.
  2. Remove papery outer skin from whole garlic bulb (do not peel or separate cloves). Cut top off garlic bulb. Place garlic bulb and herb sprigs in the cavity. Skewer chicken openings; tie drumsticks together with kitchen string.
  3. Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon half over chicken; rub remaining herb mixture over chicken.
  4. Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until chicken juices run clear and a meat thermometer reads 180° (cover loosely with foil if browning too quickly). Baste with pan drippings if desired.
  5. Cover and let stand for 15 minutes. Remove and discard skin, garlic, lemon and herbs from cavity before carving. Yield: 8 servings.
Originally published as Garlic-Herb Roasted Chicken in Light & Tasty October/November 2003, p44

Full-Bodied White Wine

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


Reviews for Garlic-Herb Roasted Chicken

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (0)
2 Star
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MY REVIEW
LPHJKitchen User ID: 7521213 249350
Reviewed Jun. 12, 2016

"This was very simple and delicious. I initially thought that 20 cloves of garlic sounded like a lot but it added just the right amount of flavor. The herb combination was very good as well. We served with some mashed sweet potatoes and okra! Also makes great chicken salad the next day with leftovers!"

MY REVIEW
kmberly817 User ID: 5864977 134034
Reviewed Jan. 25, 2014

"Awesome flavor."

MY REVIEW
lopezwr1ter User ID: 6747772 137294
Reviewed Jan. 23, 2013

"Very easy and very flavorful! It made the whole house smell wonderful. My husband and kids just loved it!"

MY REVIEW
roamerat98 User ID: 5798409 205775
Reviewed Nov. 17, 2012

"Absolutely delicious! I used dried herbs because I didn't have fresh herbs. I also stuffed the cavity with chopped onions, garlic, and celery. Again, delicious!"

MY REVIEW
bandymandy User ID: 6416494 50391
Reviewed Jun. 15, 2012

"Super easy, juicy and delicious."

MY REVIEW
kruggca User ID: 4808517 134033
Reviewed Jan. 24, 2010

"Very good. Our picky kids even ate it, though one said it was weird. That may be because I had a lime vs. a lemon, and used that. Also used a lot of dry herbs, as only had fresh parsley."

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