Garlic Whole Roasted Chicken

May 9, 2010 / By Foodland

Garlic Whole Roasted Chicken

Oh so flavorful and good
Course Dinner, Main Course
Cuisine Chicken
Servings 3 Servings


  • 0.25 cup garlic, chopped
  • 3 tablespoons parsley
  • 2 tablespoons crushed red pepper
  • 1 teaspoon dry oregano or thyme
  • 1 teaspoon salt
  • 1 small onion, chopped
  • 0.25 cup olive oil
  • 3 pounds chicken
  • 1 lemon, cut into wedges
  • salt and freshly ground black pepper


  1. Preheat the oven to 450°.
  2. Combine the garlic, parsley, red pepper, oregano, salt and onion un a food processor and puree.
  3. With the machine running, add the olive oil through the feed tube and process until smooth.
  4. Set aside.
  5. Remove the chicken from the packaging, discard the innards, and rinse.
  6. Wipe completely dry.
  7. Stuff the chicken cavity with the lemon, and season the cavity generously with salt and pepper.
  8. Rub the garlic paste all over the chicken and slide any extra between the skin and into the cavity.
  9. Place the chicken in a roasting pan, breast side up, into the oven.
  10. Roast for 20 minutes.
  11. Turn the heat down to 350° and roast for 25 more minutes.
  12. Roast until the juices run clear.
  13. Remove from the oven and cover with foil.
  14. Let rest for 5 minutes before serving.
  15. If the chicken starts to darken too quickly, cover the entire bird with foil.
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