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1 of

Garlic-Roasted Chicken and Vegetables

By: Jessica Pardalos

"The first time my Greek father-in-law made this chicken, he proudly shared the recipe with me. It's my favorite way to roast chicken."

Rate/Review | Read Reviews (26)

1,562 Saves

Prep Time:
20 Min

Cook Time:
2 Hrs

Ready In:
2 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 (6 pound) roasting chicken
4 tablespoons butter, softened and divided
15 cloves garlic, halved
1 (14.5 ounce) can chicken broth, divided
1/4 cup olive oil
1/4 cup lemon juice
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 1/2 pounds red potatoes, cut into large chunks
2 cups baby carrots
1 medium red onion, thinly sliced

Directions

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.
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 350 degrees F for 45 minutes.
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 meat thermometer reads 180 degrees F, basting several times. Thicken pan juices if desired. Cover and let stand for 10 minutes before serving.