Roast Chicken with Roasted Whole Garlic Recipe


Preparation Time1 Hr 10 MinCooking Time1 Hr 20 Min
Ready In2 Hr 30 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodMain Ingredient
Interest Group


 Chicken3 3⁄4 Pound (1 Bird)
 Kosher salt1 1⁄2 Pinch (A Good Pinch)
 Black pepper1⁄4 Teaspoon (Use A Few Grinds)
 Parsley sprigs8
 Fresh thyme sprigs4
 Rosemary sprig1
 Garlic3 Clove (15 gm), unpeeled
 Roasted garlic1 Teaspoon (As Required)
 Garlic heads4 , unsprouted (Firm Variety)
 Extra-virgin olive oil2 Tablespoon

Nutrition Facts

Serving size

Calories 964 Calories from Fat 500

% Daily Value*

Total Fat 55 g84.5%

Saturated Fat 14.1 g70.3%

Trans Fat 0 g

Cholesterol 284.9 mg

Sodium 382.2 mg15.9%

Total Carbohydrates 22 g7.3%

Dietary Fiber 1.8 g7.1%

Sugars 0.6 g

Protein 90 g180.5%

Vitamin A 14.7% Vitamin C 42.3%

Calcium 17.1% Iron 27.8%

*Based on a 2000 Calorie diet


1. Start by preheating the oven to 375°F and also trim excess fat from the chicken, being sure to check the body cavity for fat

2. Lay the chicken on a surface, and season the cavity with salt and pepper and then chill it in the refrigerate 1 hour only,
3. Meanwhile, start preparing the roasted garlic , to do so first rub away the loose outer skins of the whole heads of garlic to expose individual cloves, make sure not to separate them from the head but leave each one intact
4. In a ceramic baking dish, arrange the heads, closely pack them together and then drizzle with olive oil, season to taste with salt and pepper, also spoon 1 teaspoon of water into the dish
5. Take a foil and cover the dish tightly, now place it in the oven to bake for 45 minutes, take out the bowl and remove the foil and bake for another 15 to 20 minutes, till skins start turning brown and the garlic is soft with a pungent taste, set aside in a warm place
6. In the same oven, place the chicken for roasting with the garlic, meanwhile chop the parsley, thyme, rosemary, and unpeeled garlic cloves and place them together
7. Lay the chicken, and spoon the herbs into the body cavity and close it by wrapping and piling the loose folds of skin over the opening, then fold the wing tips behind under the wings, now season the chicken with a little more salt and pepper
9. In a shallow roasting pan, place the chicken and set in the middle of the oven,
roast for 60 minutes, or till the juices from the chicken run clear when piercing it with a fork, make sure that the thigh bone moves easily
10. Baste the chicken several times during roasting with the accumulated pan juices, finally remove the chicken from the oven and let it stand for 10 minutes in a warm spot, then go on to carve the chicken.

11. Serve the whole roasted garlic and the pan juices with the chicken

Note: If the bird is larger than 3 3/4 pounds, it may take another 15 minutes to cook thoroughly.

Serve the meat only and discard the chicken skin