Roasted Garlic Chicken Recipe
Have you ever had oven-roasted garlic chicken at a restaurant and wondered how they perfected the garlic, herb, and butter flavor in every tender bite? Well, you’re in for a treat! This simple recipe reveals the secret to making any bone-in chicken taste amazing. Whether you have a whole chicken, just the thighs, breasts, drumsticks, or any combination of pieces, get ready to make them taste amazing.
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Servings: 8 servings
Calories: 411kcal
Equipment
- 1 9x13 Casserole Dish or two 8"x8" pans
- small bowl
- Pastry Brush
- Meat Thermometer
Ingredients
- 1 whole chicken cut into pieces
- 1 small onion thinly sliced
- 40 cloves garlic 2-3 heads, peeled and crushed
- ½ cup chicken broth
- ½ cup white wine
- 4 Tablespoons butter melted
- salt & pepper to taste
- 4 sprigs fresh rosemary or 1 ½ teaspoons dried rosemary
Instructions
- Preheat oven to 350°F.
- Spread the sliced onions and half of the garlic cloves in the bottom of a 9×13 casserole dish.
- Pour the bone broth and wine over the onions and garlic. Place chicken pieces skin-side up on top of the onions.
- In a small bowl, combine the butter, salt, pepper, and rosemary. Use a pastry brush to paint the butter mixture on the chicken pieces. Pour any remaining into the casserole pan.
- Scatter the remaining garlic around the chicken in the pan.
- Bake chicken for 40-45 minutes, until the thickest part of the thickest piece registers at 165°F on a meat thermometer.
- If the skin isn’t browned enough for your taste, set the pan under the broiler for 3-4 minutes.
- Serve roasted garlic chicken warm with mashed potatoes and your favorite green vegetable for a complete and filling meal!
Notes
Substitutions and Variations
Roasted garlic chicken is a classic, but you can modify this standard recipe by substituting ingredients you have on hand:- Substitute for Wine – If you don’t have cooking wine on hand, substitute more chicken stock with a squeeze of lemon or a splash of white wine vinegar.
- Roast the Garlic – The garlic in this recipe can also be roasted unpeeled (as shown in the video above). It roasts beautifully inside its peel, then the perfectly roasted cloves can be squeezed out and spread directly on the chicken or on crusty bread for an extra garlic punch.
- Spice It Up – For heat, add a pinch of cayenne pepper or red pepper flakes to the garlic butter. For a smoky flavor, replace black pepper with smoked paprika or cumin. Or, put a tablespoon of Dijon mustard in the butter for a tangy taste.
- Chicken Cuts – For a leaner option, you can use chicken breasts instead of thighs. Just remember that white meat cooks faster, so cooking times might need to be reduced to keep the meat juicy and flavorful.
Nutrition
Calories: 411kcal | Carbohydrates: 6g | Protein: 30g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 131mg | Sodium: 212mg | Potassium: 375mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 394IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 2mg
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