Garlic-Roasted Chicken Recipe

Every home cook needs a go-to for elegant comfort, and this Garlic-Roasted Chicken Recipe fits the bill beautifully. Infused with the bright zing of lemons, the deep richness of garlic, and fragrant rosemary and thyme, it transforms the ordinary roast into something extraordinary. A touch of chicken stock and white wine keeps the meat tender and flavorful, and it’s even better with olive oil mashed potatoes.

This recipe elevates weeknight dinners or festive gatherings without adding complexity—just simple ingredients, easy steps, and plenty of wow. It’s elegant enough for entertaining, yet straightforward enough for the everyday table.

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How to Make Garlic-Roasted Chicken

Recipe Details

Yield: 4 to 6 servings
Active Time: 8 minutes
Total Time: 2 hours and 40 minutes

Recipe Ingredients

• 1 (3 1/2 pound) whole chicken, rinsed and patted dry
• Sea salt
• 2 large lemons, quartered
• 3 heads garlic, halved horizontally
• 4 sprigs rosemary
• 4 sprigs thyme
• Olive oil
• 1/2 cup chicken stock
• 1/2 cup white wine

Special equipment: Kitchen twine

Recipe Instructions

• Preheat oven to 325°F. Season the chicken cavity with sea salt and fill with one quartered lemon. Tie the legs together with kitchen twine.
• In a baking dish, arrange the remaining lemons, garlic, rosemary, and thyme. Place the chicken on top, brush skin generously with olive oil, and season with more salt.
• Pour chicken stock and white wine into the dish, then cover with aluminum foil.
• Roast the chicken for 2 hours. Remove foil, increase oven to 400°F, and continue roasting for an additional 20 minutes until the skin is golden and crisp.
• Rest the chicken for 10 minutes before slicing and serving.

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Garlic & Lemon Roasted Chicken Nutrition Facts

*Estimated per serving (assuming 6 servings from the whole bird).

Serving Size	1 portion (of 6)
Calories	≈ 315 kcal
Protein	≈ 35 g
Carbs	≈ 1 g
Sugar	≈ 0 g
Fiber	≈ 0 g
Fat	≈ 19 g

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Roast Chicken Variations & Tips

• Herb variations: Swap in fresh sage or tarragon along with rosemary and thyme.
• Wine substitute: Use extra chicken stock instead of white wine for a non-alcoholic version.
• Stronger lemon flavor: Add extra lemon juice or zest inside the cavity before roasting.
• Crispier skin trick: After roasting with foil, remove foil and blast at high temp for last 10 minutes to crisp the skin.
• Rest before carving: Let the chicken rest 10 minutes under foil to retain juices before slicing.
• Make-ahead base: Roast chicken up to a day ahead, then reheat and finish in oven for crisp skin before serving.

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Best Pairings for Roast Chicken

• Olive oil mashed potatoes — creamy, savory side to absorb juices.
• Roasted Brussels sprouts or green beans — bring brightness and crunch.
• Honey glazed carrots — sweet contrast to savory garlic-lemon notes.
• Citrus & herb salad (arugula, fennel, parsley) — light and refreshing alongside roast.
• Cranberry-orange relish or sauce — tart complement to a rich roasted bird.

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When to Make Roast Chicken

• Holiday dinners (Thanksgiving, Easter) — elegant centerpiece without being over the top.
• Sunday family meals — comforting and special for weekly traditions.
• Intimate dinner parties — looks impressive yet is easy to prepare.
• Farmhouse or garden-style dinners — rustic flavors suit seasonal themes.
• Small group celebrations or special occasions — birthdays, anniversaries, or milestone dinners.

Photo credit: Paul Delmont