Crispy Roasted Garlic Chicken

One of my new endeavors of the year is learning how to coupon.  Yes, the verb – coupon. As much as I love to cook, and as tiny as my food budget is, this has probably been a no-brainer for years.  But somehow I’d never really given it a try…

So, I’ve spent the last 9 or so months learning the art of store coupons, manufacturer coupons, “matching”, doubling, pairing….you name it!  And, of course, learning how to smile and thank your cashier and the patient people behind you as you figure it all out.  :D  Thankfully, it has been beyond worth it.  Thanks to internet coupons, and especially to coupon blogs (I’ve now included a few of my favorite in our links section!), I’ve saved a fabulously significant chunk in my grocery budget.  Hoorah!

Anyway, all that to say that I’m totally proud to say that on a recent grocery trip, I was able to swing three whole frozen chickens for $1.50 each.  Holla!  Thus, one of the lucky birds turned into this delicious, simple roast.  I know there are about five zillion different methods for roasting.  But for this recipe, decided to go with a crispy-roasting method I learned about awhile back from Cooks Illustrated.  Look out — it calls for heating up that oven to 450 and 500 degrees.  But hey — when it’s snowing and dropping into the ‘teens here in KC — a toasty kitchen sounds just about perfect.  :)

I ended up just going with a super-simple garlic, garlic, and more garlic recipe.  But feel free to sub in your favorite fresh herbs, honey, or whatever may float your boat.  This is definitely more of a “method” sort of post…  Enjoy!!

Crispy Roasted Chicken

You'll love this Crispy Roasted Garlic Chicken Recipe for dinner! So good!


  • 1 (3-4 pound) whole chicken (giblets removed and discarded, if included)
  • 6 cloves garlic, minced (about 2 Tbsp.)
  • 2 Tbsp. butter, melted
  • salt and freshly ground black pepper


Thoroughly rinse the outside and inside of the chicken. Gently pat try with paper towels.

Using your fingers, carefully lift up the skin on top of the chicken (near the neck) and pull up gently. With your other hand, gently separate the skin from the breast and thigh meat. Then take half of the garlic and stuff it in between the skin and meat, so that it is fairly evenly spread out. Take the remainder of the garlic and spread it all over the cavity inside the chicken.

Then take the butter and baste the entire outside of the chicken. Sprinkle generously with freshly ground pepper and salt.

(Optional: Cover and refrigerate for 12-24 hours.)

Adjust oven rack to lowest position and preheat to 450 degrees. Place foil loosely in large roasting pan. Flip chicken so breast side faces down, tucking the wings under (as pictured below), and set V-rack in roasting pan on top of foil. Roast chicken 25 minutes.

Remove roasting pan from oven. Using 2 large wads of paper towels, rotate chicken breast-side up. Baste briefly with pan juices or additional melted butter. Return to oven and continue to roast until instant-read thermometer inserted in thickest part of breast registers 135 degrees, 15 to 25 minutes.

Increase oven temperature to 500 degrees. Continue to roast until skin is golden brown, crisp, and instant-read thermometer inserted in thickest part of breast registers 160 degrees and 175 degrees in thickest part of thigh, 10 to 20 minutes.

Transfer chicken to cutting board and let rest, uncovered, for 20 minutes. Carve and serve immediately.

Ali's Tip:

This method is for the crispy version!  For slightly less crisp, and less maintenance, another method is to simply cook the chicken breast-side down for about an hour (or until internal temperatures are met) at 375 degrees.  Basting every 20 minutes or so is also a plus!

Original recipe with method adapted from Cooks Illustrated

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Leave a Comment:


  1. Aggie — December 9, 2009 @ 7:04 am (#)

    I love this post for two reasons…I too have been trying to master “couponing”…well at least start. The thought of saving that much money sucks me in…I’ll have to check out those links!

    The other reason this post caught my eye is that beautiful chicken! I have yet to make a roast chicken, but it’s on my list of things to try very soon. Your looks absolutely delicious and the garlic is calling my name!!

  2. Jenn — December 9, 2009 @ 11:27 am (#)

    I just discovered your blog…you have wonderful recipes and really beautiful photography. I’m inspired to start couponing, and to make the chicken :)

  3. Ashley — December 9, 2009 @ 7:30 pm (#)

    This makes me hungry again. And I just ate! What a great bargain. Thanks for sharing.

  4. Katie — December 10, 2009 @ 6:54 pm (#)

    I’ve always been intrigued by coupons – we don’t really have them in Australia, as far as I know. But that chicken looks amazing – so crispy and I LOVE garlic, delicious!

  5. Jen @ My Kitchen Addiction — December 10, 2009 @ 8:44 pm (#)

    Great post! I have been working on keeping coupons and doing my best to save some extra money. I will have to check out your links to coupon blogs! The chicken looks fabulous, too!

  6. Patti — December 11, 2009 @ 7:30 pm (#)

    This chicken was outstanding. I used a big roaster and minced an entire head of garlic. I used some of the leftovers for a potpie (yum!) Thanks so much for this new way of making roast chicken!

  7. Peggy — December 12, 2009 @ 8:50 am (#)

    that bird looks amazing! I want some chicken now! =)

  8. Gwyn — January 6, 2010 @ 11:39 am (#)

    Love the way this chicken looks – I’m starring this in google reader to make later! as for couponing – i have two blogs that i follow that are local (KC) that you might be interested in: &

  9. allison — January 14, 2010 @ 11:19 am (#)

    how would you do this with honey?

    want to make now!

  10. Cooking chicken in the oven — January 18, 2010 @ 7:35 pm (#)

    Use a low grill setting and give plenty of room from the heat source to the chicken legs and cook for 25-30 minutes turning in 10 minute intervals to ensure thoroughly cooked.

  11. Kizzy West — November 25, 2010 @ 2:40 pm (#)

    Thank you for sharing this recipe! Your pictures are very helpful and the chicken looks beautiful. I am attempting this recipe for Thanksgiving for my family. It’s just the Husband and I with our 1 year old and 3 year old. Chicken is something we can use later in salad and for sandwiches. Thank you so much. :)

  12. ber — March 11, 2013 @ 12:48 am (#)

    great recipe! i chanced upon your blog while searching for garlic roast chicken. followed it exactly (except i don’t have a v rack so i placed the chicken on a bed of garlic and sprigs of thyme. my husband was full of praise and said we should do this more often. thanks!

  13. Darlene — October 21, 2013 @ 9:54 am (#)

    Hi all! I tried this last nite. It was a very tastey chicken. We enjoyed it a lot.

    What I had a problem with was that being that it was such a hot oven it created a lot of smoke and my fire alarm kept going off, like over five times lol. Plus it made a mess inside the oven. Is there anyway around this?

    Suggestions appreciated.

  14. Anita — May 17, 2014 @ 6:17 pm (#)

    I agree, Darlene! I did two of these for Easter and my house reeked for weeks after.

  15. Leigh — August 28, 2014 @ 6:21 pm (#)

    I need to buy a roasting pan! Thanks for the tip! I spend $7 for a SMALL rotisserie chicken!! Also excited about someone else’s pin I found about adding baking powder to marinade that makes chicken crispy in the oven!Have you tried it? It’s great! Really works!

  16. Alison M — May 30, 2015 @ 7:56 am (#)

    I am in love with this chicken! I roast a chicken almost every week and won’t use any recipe other than this one! It is crispy and moist and so delicious. Thank you for sharing! 

    • Ali — June 1st, 2015 @ 9:58 am

      Thank you, Alison, that is so great to hear! I’m happy you enjoy it so much!

  17. valerie — October 26, 2015 @ 11:37 am (#)

    This is a fantastic recipe. I did it exactly as the recipe called for. I love the crispyness (is that a word). 

    • Hayley @ Gimme Some Oven — October 29th, 2015 @ 2:11 pm

      Yay, we’re so happy to hear that Valerie, thanks for letting us know! And it is a word, but we think it’s crispiness. :)

  18. Bridget — December 6, 2015 @ 6:10 pm (#)

    Forgot to snap a pic of the PERFECT roasted chicken. It’s fantastic.  Thanks for the superb direction.  :)  Big hit.

    • Hayley @ Gimme Some Oven — December 7th, 2015 @ 11:02 am

      Thanks Bridget, we’re glad you enjoyed this! :)

    • Hayley @ Gimme Some Oven — December 7th, 2015 @ 11:16 am

      Aww you’re so sweet Bridget, we’re happy you enjoyed this!

  19. Lori Triba — February 5, 2016 @ 5:09 pm (#)

    JUST made this. Super yum. I was impressed how it came out true to your recipe, as it came out perfectly. A lot of fanning the smoke alarm with oven mitts, yelling “I’M COOKING!” at it, but worth it. Now, to hire someone to clean my oven…lol. Thanks. Wish I could show you my photo of it!

    • Hayley @ Gimme Some Oven — February 8th, 2016 @ 10:53 am

      Thanks Lori — we’re so happy you enjoyed it! Lol we’re sorry about the dirty oven, but we’re glad it was worth it! ;D

  20. Janet — March 30, 2016 @ 12:44 am (#)

    Save yourself from buying something, using it once and throwing it away, the wads of paper towel, and use a wooden spoon inserted into the cavity and a clean wash cloth to turn the chicken over.

  21. Sh'Ree Gossen — April 4, 2016 @ 6:56 pm (#)

    It is amazing!  Very delicious!  I can’t figure out how to post a picture but it looked as good as it tasted

    • Hayley @ Gimme Some Oven — April 5th, 2016 @ 10:02 am

      We’re so glad you enjoyed it Sh’Ree!

  22. Bre — August 1, 2016 @ 7:41 pm (#)

    I’ve tried several roasting methods I’ve been satisfied with, but never wowed by. This recipe however was the crispy, moist one I’d be looking for! I did with mine garlic, lemon, rosemary, and butter basted on top. It was perfect!

    • Ali — October 12th, 2016 @ 5:00 pm

      Awesome, I’m so glad to hear it! :)

  23. Guyan — December 7, 2016 @ 5:30 pm (#)

    I don’t have a rack can I isn’t oven rack and put a pan undergo catch the juices?

    • Hayley @ Gimme Some Oven — December 15th, 2016 @ 8:44 am

      Yes, that should work fine!

  24. Stephanie — December 21, 2016 @ 5:01 pm (#)

    I am wanting to make 2 chickens using this recipe for an upcoming party…but will times and tempuratures be different for 2 chickens in one roasting pan?? Thanks for your help!!

    • Hayley @ Gimme Some Oven — December 28th, 2016 @ 6:05 pm

      Hi Stephanie! The temperature would be the same, but they might need longer to cook. We would just be sure to check them with the thermometer. We hope you enjoy!

  25. Jeannie — February 27, 2017 @ 8:30 am (#)

    I made this last night and it was delicious. The skin was so crispy and the flavor of the chicken was awesome!

    • Hayley @ Gimme Some Oven — February 27th, 2017 @ 8:33 am

      We’re so happy to hear you enjoyed it, Jeannie!

  26. Eva Joice — March 19, 2017 @ 2:25 pm (#)

    If you haven’t already done so, invest in one of those rotisserie ovens. I have one and it has been one of the most used
    items in my kitchen. Nothing beats the taste and tenderness of roasted chicken from a rotisserie. It takes about 1 and 15 minutes to cook. Delicious.

  27. Janis D. — March 19, 2017 @ 6:59 pm (#)

    I made this tonight for something different from my usual beer butt chicken. It is fantastic! Followed the recipe as it was written. Totally worth flipping the chicken to keep the chicken moist. Thank you 

    • Hayley @ Gimme Some Oven — March 20th, 2017 @ 10:08 am

      We’re so glad you enjoyed it, Janis!

  28. Karen — March 26, 2017 @ 5:38 pm (#)

    Love this recipe! Followed the recipe for first time roasting & it came out perfect! Very crispy on the outside & moist on the inside :)

    • Ali — March 27th, 2017 @ 5:35 pm

      Awesome, so glad to hear it!


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