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

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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.
TOTAL TIME: Prep: 20 min. Bake: 2 hours + standing
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 2 hours + standing
MAKES: 6 servings


  • 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


  1. 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.
  2. 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.
  3. 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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firstsoprano50 User ID: 6311840 154468
Reviewed Feb. 22, 2013

"So tasty! easy to make and only one pan to wash!"

VictoriaElaine User ID: 3422096 71178
Reviewed Feb. 14, 2013

"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."

richtercory User ID: 3843046 82469
Reviewed Nov. 4, 2011

"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."

suzanne_mills User ID: 2246062 70620
Reviewed Sep. 17, 2009

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

LadyNaava User ID: 1971856 154467
Reviewed Jul. 13, 2009

"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."

daduk User ID: 1648289 70399
Reviewed Oct. 30, 2008

"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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