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Garlic-Roasted Chicken and Vegetables

SUBMITTED 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."

RECIPE RATING:

Read Reviews (13)

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PREP TIME	20 Min
COOK TIME	2 Hrs
READY IN	2 Hrs 20 Min

SERVINGS

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Servings
USMETRIC

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.

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REVIEWS

Reviewed on Oct. 26, 2006 by What a Dish!

Full Review

The reviewer gave this recipe 3 stars. This recipe averages a 4.18 star rating.

What a Dish!
Oct. 26, 2006

This recipe produced flavorful chicken and veggies, but I had a few problems with it. I used my largest baking dish, a 9x13, and there was no way the chicken and ALL the veggies would fit, so I roasted my taters separtely in 9-inch dish. Way too much broth is called for. You couldn't really taste the lemon at all. Plus, the veggies and juices didn't get all yummy and carmelized because everything was drowning in broth. The recipe said to cover the chicken for the majority of the time. I uncovered it at the end and cranked up the heat because I like the skin to be browned, but it didn't get browned in time, and the chicken was done. I would suggest leaving it uncovered, and only cover it if it's starting to get too brown. I don't know the point of putting butter in the cavity, so I skipped that, and just rubbed one tablespoon on the skin. Another thing, the garlic stuffed into the meat remained hard. It didn't get soft at all, so we had to take it out. It was a hassle to stuff all of that in there and I'm not even sure it was worth it. The end results of this dish were tasty, but I'd choose a different recipe next time.

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14 users found this review helpful

This recipe produced flavorful chicken and veggies, but I had a few problems with it. I used... MORE

Reviewed on Oct. 27, 2006 by NARNIA9334

I followed the recipe to the T and it turned out perfect. My family LOVED it and my skin was... MORE

Reviewed on Oct. 16, 2007 by leakylanskeyla

We tried this for our first real chicken dinner. Our roaster was not big enough to fit the... MORE

Reviewed on Nov. 23, 2008 by Cora

This chicken was fabulous! If I could give it more stars, I would. I agree that it is tight... MORE

Reviewed on Aug. 10, 2008 by texcyn1

I followed this recipe as directed and it turned out better than my expectations. My chicken... MORE

Reviewed on Feb. 9, 2009 by LeahsMommy

If you don't own a good roasting pan, get one. This recipe is fabulous just the way it is,... MORE

Reviewed on Nov. 15, 2008 by Candace

I made this chicken for a dinner party and followed the directions almost exactly (except for... MORE

Reviewed on Apr. 21, 2008 by ladypittbull

This is a great recipe! I made it for a dinner party this past weekend and all I heard was it... MORE

Reviewed on Nov. 11, 2007 by CAZ4

Very good. Me and my husband loved this recipe. However, my husband became overwhelmed with... MORE

Reviewed on May 5, 2009 by zai

My husband and I loved this recipe. We did it just like it was outlined and it turned out... MORE

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