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Garlic-Roasted Chicken and Vegetables Recipe

Garlic-Roasted Chicken and Vegetables Recipe

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 YIELD: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.

Reviews for Garlic-Roasted Chicken and Vegetables

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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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Wine Pairings

Full-Bodied White Wine

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