Moist Garlic Roasted Chicken Recipe -
Moist Garlic Roasted Chicken Recipe
  • READY IN hrs

Moist Garlic Roasted Chicken

Recipe by  

"Chicken wrapped in greaseproof paper to trap all the wonderful juices - keeps moist!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 whole chicken Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 30 mins

    1 hr 45 mins


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place a large sheet of parchment paper into the middle of a roasting tray. The parchment must be large enough to completely envelop the chicken. Season the chicken with salt and pepper, stuff with half of the lemon slices, and place breast side up in the middle of the parchment paper. Sprinkle garlic slices, and thyme sprigs evenly over the chicken. Lay the remaining lemon slices over the breast. Fold the parchment over the chicken forming a loose parcel.
  3. Bake in the preheated oven until the chicken has cooked, about 1 1/2 to 2 hours. A meat thermometer inserted into thickest part of the thigh should reach 180 degrees F.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Nov 19, 2007

WOW! Great recipe! Definitely roasting it in a parchment bag works! Enough steam escapes from the fibers so that you aren't "steaming" it (like in an oven bag), but roasting it. I chunked up some potatoes, carrots, and onions and roasted them in the bag w/ the chicken. I also put a little crunched up aluminum foil under the bottom of the bird as a make-shift rack so the juices would settle on the pan. I added fresh rosemary to the thyme, and stuffed the bird with lemon wedges onion, and the fresh herbs. Topping it with the lemon slices is a great way for it to self baste. It is incredibly moist and flavorful. I used the juices to make a quick gravy. Drain the bird and pour off the pan juices. I added 1/2 cup water b/c I see it was very lemony. I added fresh rosemary, no salt was needed. Heated it up on med-low, added cornstarch (cornstarch mixed with a little water), and stirred til thick. It was a skoosh over-lemony, so I added a small pat of butter to cut the flavor. That did the trick! And yes - the skin looks gross b/c it's not browned...but I don't eat the skin it was fine by me. Be sure to let the chicken sit at least 15 minutes before slicing into else the juices won't run back into the meat. Great recipe!

Most Helpful Critical Review
Jul 04, 2011

I have fresh thyme in my herb garden and was looking for a roast chicken recipe to use it in. Loved the flavor, and the chicken came out very moist and juicy. We like a crispier crust though, so next time I'll stuff everything in the chicken and roast it under a foil tent (my normal method). Thanks for sharing!

Sep 30, 2006

This was very good. However, next time I would open the parchment paper for the last 20 to 30 minutes of cooking time to brown the chicken. Although the chicken tasted great it looked almost uncooked as it was not brown.

Sep 17, 2006

I used a combination of 2 recipies from this site. This one, and "Juicy Roast Chicken" It turned out great! I generously seasoned the outside, and cavity with salt, pepper, and garlic powder. I didn't have the thyme, so I just left that out. Next time, I will probably use rosemary though. I loved the addition of lemon. The flavour was really mild, yet there just enough. All in all, wonderful dinner. Thank you for sharing this recipe :)

Jul 19, 2006

Excellent recipe. I baked it in a roasting bag and also chopped the garlic and thyme, added it to butter, and rubbed down the chicken with it. The juices in the bottom of the bag make an excellent gravy.

Sep 21, 2006

I made this recipe almost exactly as called for with a couple small exceptions. I substituted freash basil for thyme because it is what I had, and I added a bit of olive oil to the stuff I rubbed all over it to disperse the basil and garlic and make it all stick well. I also added some salt to the outside skin. It turned out beautifuly moist and I think many variations on stuffing and spices would be possible. The parchment paper makes it stay moist but you will also notice that it doesn't brown attractively. This didn't bother us since we don't eat the skin anyway, but browing/braising it for 20-30 mins opened at the end would help.

Oct 07, 2006

This was a good, simple recipe. Instead of slicing the garlic I used a paring knife to poke holes in the breast and inserted the whole garlic cloves right in. There was a nice garlic flavor throughout the chicken. I took another reviewer's suggestion and opened up the parchment paper during the last 30 minutes so the chicken could brown.

Feb 05, 2008

This chicken was absolutely delicious! I followed the recipe "to a T", and it was perfect. And my husband even said that it made the best gravy he had ever tasted. So what are you waiting for? Go buy some parchment paper! ;-)


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 388 kcal
  • 19%
  • Carbohydrates
  • 3.1 g
  • < 1%
  • Cholesterol
  • 129 mg
  • 43%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 41.2 g
  • 82%
  • Sodium
  • 319 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Easy Garlic Broiled Chicken

This delicious dish is ready in less than 30 minutes.

Slow Cooker Lemon Garlic Chicken

Meet the perfect weeknight one-pot chicken dinner.

Chicken with 20 Cloves of Garlic

See how to make baked chicken in a pungent garlic sauce.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States