Thursday, October 14, 2010

Garlic Roasted Chicken with Vegetables

A basic garlic and lemon roasted chicken with root vegetables cooked alongside.

Garlic Roasted Chicken with Vegetables

There is just something so heart-warming about a roasted chicken, isn't there? The fragrance drifts throughout the house and just smells so wonderful, that sometimes I wonder if it's mostly because it invokes memories associated more with holidays past, than the present.  Thank goodness a nice roast chicken is easy enough to have much more often than the full blown holiday spread!

This one, though a pretty basic roasted chicken, is based on Ina Garten's garlic chicken that uses two full heads of garlic cut in half and stuffed into the cavity. Don't worry, the garlic flavor is very subtle and not at all overpowering like you would think.  Roasting vegetables right alongside the chicken is a great way to have an already made side dish too. All you need to do is add a salad!

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Recipe: Garlic Roasted Chicken with Vegetables

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour 45 min | Yield: About 4 to 6 servings

  • 1 (5-6 pound) whole roasting chicken
  • Olive oil
  • Kosher Salt and fresh cracked black pepper
  • 1 large full head of garlic, cut in half crosswise
  • 1 lemon, cut in half
  • 1/2 of a large sweet or yellow onion, sliced very thick
  • 3-4 large carrots, peeled and cut into chunks
  • 2 large russet potatoes, peeled and cut into chunks
  • 4 tablespoons of butter, melted
  • 2 sprigs of fresh rosemary

Preheat the oven to 425 degrees F. Drizzle a little bit of olive oil in the bottom of a roasting pan just large enough to hold the chicken and the veggies. Sprinkle the inside of the chicken with salt and pepper. Stuff the lemon halves and garlic halves into the cavity, cover with the flap, and tie the legs together with kitchen twine. Tuck the wings underneath.

In a bowl, drizzle half of the butter over the vegetables and toss them a bit. Toss the onion, carrots and potatoes all around the chicken and brush the rest of the butter all over the chicken. Sprinkle the veggies and the chicken with salt and pepper. Toss the rosemary sprigs on top of the veggies.

Roast for about 1-1/2 hours, or until the juices run clear when pierced between the leg and thigh. Transfer the chicken to a platter, cover loosely with aluminum foil. Give the vegetables a toss and return them to the oven to roast another 15 minutes, or until tender. Carve the chicken, place the slices back onto the serving platter and surround the chicken with the roasted vegetables. Serve immediately.

Cook's Notes: You'll want a larger sized roasting hen for this recipe, rather than a smaller 3 pound fryer. If you have the time, brine your chicken before roasting. It really does make a difference!

Tip: Use a large roasting pan and roast two birds at once, pretty much in the same amount of time. Set the second chicken aside to cool and then pull the meat off. Bag in 2 cup measures for use in recipes needing cooked chicken - you'll usually get at least 4 cups depending on the size chicken you use.


Adapted from Ina Garten

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Posted by on October 14, 2010

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  1. You are right about that aroma Mary..there is something about it, comforting and homey like apple pie. I just made a roast chicken is one of our favorites..and the entire house smelled wonderful and it lingered through the night....A simple pleasure for the senses....

  2. That was a great couple of photos of that chicken. I want some. Gotta' have roasted chicken soon!

  3. I have Ina's recipe, but now will try your adaptation, just love the aromas on a cold, windy day!!


  4. I love chicken in any form and would think that roasted garlic from the cavity would taste wonderful spread onto pieces of French bread.

  5. What a beautiful dish, I love me some chicken! I've always been too afraid to cook a whole chicken and now I must try it!!

    Thanks for sharing!


  6. YES! Heart warming, welcoming, comforting! And it looks fabulous. I LOVE the last shot!

  7. You are right about roasted chicken; it's a total comfort food. This recipe sounds so good! Reminds me of the French recipe, Poulet en Cocotte. Must try this!

  8. Now that is a REAL roasted chicken. You rock! Do your readers know where you are today??? :) Have double the fun for me.

  9. Why have I never thought of stuffing the chicken with garlic? I'm sure it's amazing and it looks just beautiful.

  10. Mary! I made this yesterday and my husband LOVED it!! Thank you!! It's a keeper from now on!!

  11. This looks so delicious! and easy! The perfect Sunday night dinner for this weekend. Thanks for posting it!

  12. I LOVE roasted chicken. I like to use Ina's "Perfect Roasted Chicken" recipe. They're all good..

  13. Oh I can smell that chicken down here! Beautiful chicken dinner Mary.

  14. I would really appreciate it if you could get a subscribe by e-mail plug in uploaded so that i could get your new posts in my mail. I am never timely with my readers or feeds.
    Let me know. I know I am not alone in this, and it will most likely help others like me keep up dated.
    Just checking back to see if your pom posts are up yet!

  15. that just sounds wonderful. I've never made a roast chicken, but I can imagine the smell. . .one of the reasons people would get kicked out of mom's kitchen on the holidays, just following their nose!

    -Krystal @

  16. YUM! There is nothing better than veggies roasted under a whole chicken.

  17. "There is just something so heart-warming about a roasted chicken, isn't there? "

    A chicken would disagree with you but I back your sentiment 100%


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