Garlic-Roasted Chicken And Vegetables Recipe

Name: Garlic-Roasted Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 350u00b0 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 thermometer reads 180u00b0, basting several times. Thicken pan juices if desired. Cover and let stand for 10 minutes before serving.

1319

kcal

Calories

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Garlic-Roasted Chicken And Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garlic-Roasted Chicken And Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions