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 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

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

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

Directions:

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 http://www.cooksillustrated.com/recipes/4125-crisp-roast-chicken#.

All images and text ©

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

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127 comments on “Crispy Roasted Garlic Chicken”

  1. Awesome!

    Rating: 4
  2. I made this tonight for Sunday dinner with roasted vegetables. OMG! This was garlic heaven good for me! So simple yet so flavorful and delicious. I will make again.

  3. Was easy fast and wonderfully tender

    Rating: 4
  4. This Chicken was absolutely delicious. My Husband Loved it. I will be making this again. It’s so simple to make.

    Rating: 5
  5. Do yourself a favor and make this easy dish!!

    Rating: 5
  6. So good. I made this today with a 5 pound bird. The garlic and butter are amazing. Paired with rice, peas, and homemade chicken gravy. It was the bomb!

  7. Absolutely delicious and so moist. The skin was soooo crispy! My husband wants this instead of turkey for thanksgiving. My daughter said it was really, really good for someone who never roasted a chicken before.

    Rating: 5
  8. Omg!!! I’ve never done chicken this way by opening the skin and seasoning the INSIDE the chicken!! I’ll never go back to my old cooking style… The chicken came out Juicy, So Full of Flavor!! TWO THUMBS UP!!!

    Rating: 5
  9. Simply A-MAZING!!! Words can’t describe the love my heart feels for knowing how to properly get a crispy roasted chicken. My teen was at the oven waiting on it to finish. This is def. hit in my house now and will be making it for many years to come!!

    PS..true confession, I don’t cut whole chickens so when I have to go cheap and get the whole bird rather than a pack of breast then whole is how it’s getting cooked. Thank you for making me not feel guilty for that anymore:-)

    Rating: 5
  10. 💮 Delicious. Thanks for the recipe.

    Rating: 5
  11. Wonderful! Will use this method from now on! Loved the garlic! I must admit that I skipped the butter (nothing against butter….just didn’t feel like sealing with it). Will try it next time for sure. Thank you!

    Rating: 5
  12. This receipt turned our thanksgiving chicken into a hit. Delicious and the receipt ensures the entire chicken will be filled with flavor.

    Rating: 5
  13. I’m making this tonight for my wife for dinner I can’t wait to eat it with her..

    Rating: 5
  14. Great dish! I normally am not a fan of chicken skin, but this is delicious. New go to roast chicken recipe.

    Rating: 5
  15. For crispier skin don’t cover the chicken when you put it in the fridge. The cold air dries out the skin making it brown and crisp beautifully

  16. This was a big hit with my family! The whole chicken that I used was slightly bigger. But it was extremely crispy and had great flavor!!! I love garlic so this was perfect. I wasn’t sure how it would work- trying to flip it over but I did use paper towels and tongs and it was perfectly fine!

    Rating: 5
  17. Delicious. Thanks for the recipe.

  18. Made this tonight and it was delicious. Chicken was so juicy and flavorful. While the chicken was resting, I started cooking rice. Cut up some carrots and half an onion. Added the drippings from the chicken and it’s the best rice I’ve ever made.

    Rating: 5
  19. This was easy and so delicious wish I could post my pictures. I’m 69 and I’ve never roasted a chicken before.

  20. Going to try this for dinner tonight! Wish me luck :)

  21. I have made roasted chicken before but this recipe made it fabulous so good tasted great and was jiucy loved it!

  22. The chicken came out excellent juicy flavourful my guests loved it I was the only one who did not eat it I am a vegetarian 🥕🥦🌶

    Rating: 5
  23. My chicken is not restaurant style as it is always tough though I cook on high heat and short time

    • Have you checked your oven with an oven thermometer? I had problems with my food being undercooked. I tested it and discovered my (old) oven was 30° too cool. I wonder if yours is cooking too hot?

    • The slower you cook the meat the more moist and tender it is but with steak you’re right faster is better

  24. Awww wanted to leavea pic…best recipe for whole chicken…thank u so much…never knew i could roast a chicken ths way!!😀🐔

  25. Great recipe!!!
    Delicious, flavorful and juicy. Only issue I had was the smoke…..maybe not enough foil on the bottom of my roasting pan?

    Rating: 4
  26. My first thought was – this better be worth all the work/steps. So worth it! This has to be the best roasted chicken recipe I’ve made. So delicious!.

    Rating: 5
  27. If u don’t use the aluminum foil is that ok just don’t have any on hand must have used it all an forgot to buy more hopefully still works since already started everything ugh hate when I don’t precheck for all tools needed!!

    Rating: 5
  28. I was looking fir a good whole chicken recipe with a crispy skin last week. This was simple and the flavor was great! I’m making it again tonight!

    Rating: 5
  29. Amazing! I also stuffed it with parsley for some additional flavor.

    Rating: 4
  30. I tried this tonight and we really liked it! Not hard very moist. Will def make again. Thank you.

    Rating: 5
  31. I have made this twice and it was great both times …
    Second time around I decided that i would blend crushed rosemary into the garlic before placing under the skin..and I also took a stick of butter and sliced it up and spread it evenly under the skin as well, along with my garlic rosemary mixture.
    The end product was absolutely delicious!!

    Rating: 5
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  33. I made this the other evening for dinner, turned out delicious. I didn’t have garlic so I Incorporated garlic powder and butter in place of the garlic cloves. Will definitely be making this again!!

    Rating: 5
  34. I make thi recipe and it’s delicious 😋 rostered chicken 🍗 thank you 🙏 for shearing. It is my first time doing roasted chicken and all my family love it.

    Rating: 5
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  38. This is amazing, but discarding giblets is a shame. Too many uses for people to see that food waste 😟

    Rating: 5
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  40. I use this method on the bbq all season long especially in summer
    works every time

    Rating: 5
  41. Trying for the first time tonight. Excited to see how it turns out. Thanks for the helpful tips 😊
    JB

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  43. I made this recipe with a 6# whole chicken and increased garlic cloves (you can never have too much garlic) and butter. My cooking times were the max of 25-30 minutes each side. IT. WAS. DELICIOUS! My daughter said it was “the bomb” to her friends and my 2 yr. old grandson couldn’t get it in his mouth fast enough. The breast meat was absolutely tender & juicy (we are a dark meat fans) but didn’t hesitate eating it all. I made 4 additional meals from it. Oh that flavor. YUM! Thank you for sharing.

  44. This was a great, great crispy roasted chicken recipe. Perfect!
    Followed recipe exactly.
    Thanx so much.

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  46. I love it when a plan comes together. I carefully followed the easy directions and it came out beautifully.

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  50. This is the best chicken I have ever made. I loved your suggestion of using wadded foil to flip it–so easy. Thank [email protected]

    Rating: 5