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Garlic-Roasted Chicken and Vegetables

 Garlic-Roasted Chicken and Vegetables
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.
6 ServingsPrep: 20 min. Bake: 2 hours + standing


  • 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


  • 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

2 of 2

Garlic-Roasted Chicken and Vegetables (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.