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Moist Garlic Roasted Chicken

Helen H

"Chicken wrapped in greaseproof paper to trap all the wonderful juices - keeps moist!"
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1 h 45 m servings 388 cals
Original recipe yields 6 servings (1 whole chicken)


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 57
  1. 73 Ratings

Most helpful positive review

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 so...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 so...

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 u...

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 ...

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 excelle...

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 rubb...

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 th...

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? G...

This was the most moist chicken I have ever cooked! The family loved it. I added celery, and green onion to the sliced garlic and lemon in the inside of the chicken, and placed some garlic and ...

very moist , nice flavor , opening the parchment near the end to crisp it up is recommended