Robust Garlic Baked Chicken Recipe - Allrecipes.com
Robust Garlic Baked Chicken Recipe
  • READY IN ABOUT hrs

Robust Garlic Baked Chicken

Recipe by  

"A juicy, baked chicken recipe that INFUSES the chicken with the deep and complementary flavors of rosemary, garlic and lemon."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    20 mins
  • COOK

    50 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Rinse the chicken and pat dry. Zest the lemon. Slice remaining lemon into quarters and place to the side. With hand mixer combine butter, lemon zest, minced garlic and 1/4 cup chopped rosemary.
  3. Take your hand and slide it between the skin and the meat on the breast, as well as loosening the 'pockets' between the leg and wing joints. Scoop some of the rosemary butter mixture onto your fingers and begin to stuff into the 'pockets' on the breast, leg, wings, etc. (Save approximately 1/4 of the rosemary butter mixture and rub on the inside of the chicken.)
  4. Season the cavity of the chicken with the salt, pepper and paprika. Add the quartered lemon, rosemary sprigs and sliced garlic to the chicken cavity. Bind the legs with culinary twine and tuck the wings into the leg joints to secure.
  5. Place the chicken breast up onto the roasting rack and into the oven. Roast for approximately 50 minutes, or until the juices run clear. Remove the 'stuffing', carve and serve.
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Reviews More Reviews

Most Helpful Positive Review
Dec 15, 2003

This recipe is wonderful, and as easy as baking a chicken normally is. It is nice, due to the nice medley of fresh herbs and lemon. One note, I didn't add all the butter mixture to the chicken, as it was quite a lot. Half of the mixture (with the full amount of herbs, just half the butter) works wonderfully as well. Or make the full batch, and use the rest of the herb butter for bread, etc. Additionally, I did not have kitchen twine, and so used dental floss (clean, of course!) and it worked perfectly! Not the quickest of recipes, it is a crowd pleaser.

 
Most Helpful Critical Review
Sep 26, 2003

I tried this with boneless chicken breasts and stuffed the garlic and rosemary inbetween the skin. I would cut down on the rosemary and omit the garlic cloves next time. I baked it for 40 minutes on 350 and then put in in the broiler for a few minutes to brown the tops giving it more color and a bit "crunchier" crust.

 
Sep 30, 2006

Fabulous! I followed the recipe, only I used 1/2 cup butter instead of 1 cup; even though I had a 4.5 pound chicken, it was still enough. The chicken was very moist and flavorful. I changed the way I roasted it, though----I roasted it at 500 degrees for 20 minutes, breast side down, and then I flipped the chicken and turned the temp down to 375 and baked until done. Nice crispy chicken. My husband and I just LOVED it. Thanks for sharing!!!

 
Feb 20, 2006

This chicken had great flavor. However, the cooking time is way off. I made the butter as directed and indeed there was a lot of it. But I was able to still use it as accents for the rest of the meal...some in the mashed potatoes, a little on the steamed green beans, and finally some on the table to spread on the bread. I still had a lot left over, so I can use this later in the week for other things. I will make this recipe again and next time I will take into account that the time needs to be pretty much doubled. The flavor was what made the recipe. I am going to look for more by this person! :)

 
Mar 26, 2010

great chicken recipe, and a good base to use!! I made this figure friendly by using olive oil instead of butter (spreads just as well). Also, in addition to the lemon and garlic in the cavity, I added a quarter of an onion, and cut 4 thick slices of a sweet onion to use under the chicken as a natural "roasting rack". I baked this chicken uncovered at 375 degrees for exactly 1 hour 15 min, then removed and tented with foil for an additional 15 minutes before carving (my bird was approx 2.5 lbs).

 
Dec 15, 2003

I liked it but my wife didn't. I really like garlic and so does she but I guess she doesn't like it as much as I do. As much as I enjoyed this recipe I still felt gulity using all that butter. If you're planning on making this you might want to waite until the guys come over for a football game. It would be a great half time treat.

 
Jul 15, 2003

A tasty dish but not low-cal in any way with 1 cup of butter being used

 
Dec 15, 2003

so-o-o-o very good - - don't miss this recipe !

 

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Nutrition

  • Calories
  • 688 kcal
  • 34%
  • Carbohydrates
  • 5.8 g
  • 2%
  • Cholesterol
  • 214 mg
  • 71%
  • Fat
  • 57.6 g
  • 89%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 38 g
  • 76%
  • Sodium
  • 197 mg
  • 8%

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

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