Crispy Roasted Garlic Chicken

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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 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!!

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Crispy Roasted Chicken

  • Prep Time: 5 minutes
  • Cook Time: 90 minutes
  • Total Time: 95 minutes
  • Yield: 1 roasted chicken 1x

Description

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


Scale

Ingredients

  • 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

Instructions

  1. Thoroughly rinse the outside and inside of the chicken. Gently pat try with paper towels.
  2. 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.
  3. Then take the butter and baste the entire outside of the chicken. Sprinkle generously with freshly ground pepper and salt.
  4. (Optional: Cover and refrigerate for 12-24 hours.)
  5. 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.
  6. 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.
  7. 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.
  8. Transfer chicken to cutting board and let rest, uncovered, for 20 minutes. Carve and serve immediately.

Notes

Original recipe with method adapted from Cooks Illustrated .

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132 comments on “Crispy Roasted Garlic Chicken”

  1. Im trying this tonite wish me luck never roasted a chicken before

  2. 5 stars
    Turned out really juicy. Used ghee instead of butter.

  3. 5 stars
    #GIMMESOMEOVEN came out perfect!!!

    Wanted to post picture..

  4. This is the easiest and most flavorful chicken! Every time I make a whole chicken I use this recipe. The family loves it!

  5. Excellent 👍🏼

  6. I’m not a fan of chicken in any form but my husband sure is, so at age 56 I finally decided to try to roast my very first whole chicken. It turned out perfectly!!! Very crisp skin, tender moist meat throughout, husband was thrilled! Only problem that I had (other than not being able to eat any myself since I hate the taste of chicken, must be a DNA flaw within my family lineage or something) was the splattering fat that messed up my nice clean oven, plus the smoke that filled the kitchen after opening the oven door. Next time I’ll roast a whole chicken using the exact same recipe but use our outdoor trench fire pit with a dutch oven instead (not a common asset for most households, but it sure is great to have one for messy projects like this one over here). Husband continues to rant and rave over his delicious roast chicken lunch with sweet potatoes and sauteed mushrooms, then tonight he made a chicken salad with spinach and avocados for dinner, and tomorrow I’ll make a vat of chicken bone broth for use in various recipes in the coming weeks. THANK YOU SO MUCH for this amazing tutorial, I’m very pleased over baking my first whole chicken ever with such excellent results!

  7. My go-to chicken recipe. I always add fresh squeezed lemon juice and fresh oregano over the whole bird, and stuff the carcass with squeezed lemon halved to give it a Greek flair. I definitely recommend brining the entire chicken beforehand in salt water mixed with fresh lemon and garlic cloves for about 24 hours in the fridge prior to roasting- the chicken will be moist and bursting with flavor. I mix 1/2 cup of salt, 1 cube of chicken bouillon, 2-3 tbsp of lemon juice, and 4 cloves of garlic in 6 cups of water and bring to a boil on the stove, then let cool to room temperature. Place the chicken in a gallon-sized ziploc bag, then pour the brine over the chicken, close the bag, and place in a sturdy bowl in the fridge the day before roasting the chicken. Remove from brine immediately prior to drying off and roasting.