Baked Chicken With Roasted Garlic
Juicy roasted chicken infused with roasted garlic, fresh herbs, and lemon, perfect for family dinners or special occasions with vibrant flavors and comforting aromas.
Ingredients
- 1 (5 to 7 lb.) roasting chicken ⓘ
- 2 cups broad leaf parsley ⓘ
- 1 head roasted garlic ⓘ
- 1 teaspoon dried rosemary ⓘ
- 1 lemon, quartered (zest removed but not discarded) ⓘ
- 1 teaspoon fresh ground pepper ⓘ
- 2 cups white wine ⓘ
- 1 tablespoon dried oregano ⓘ
- 2 cups water
- 2 bunches green onions ⓘ
- 1 pound baby carrots ⓘ
Instructions
- Cut the top off the head of garlic, coat lightly with olive oil, and bake at 325°F for 30 minutes.
- Cover the garlic and bake an additional 20 minutes until soft.
- Prepare the chicken by cleaning and seasoning as desired.
- In a roasting pan, place the chicken and surround with green onions, baby carrots, and lemon quarters.
- Add roasted garlic, broad leaf parsley, dried rosemary, dried oregano, fresh ground pepper, white wine, and water to the pan.
- Roast the chicken in the oven until cooked through and golden brown, approximately 1 hour and 20 minutes.
Tips & Substitutions
For added depth of flavor, marinate the chicken overnight with olive oil, lemon zest, and herbs. If you don't have broad leaf parsley, flat-leaf parsley works well as a substitute. Feel free to adjust the vegetables based on what's in season; root vegetables like parsnips can be a great addition. This dish pairs beautifully with Cindy'S Chicken And Rice for a complete meal.
Serving Suggestions
Serve the roasted chicken with the vegetables from the pan for a hearty meal. A simple side salad or crusty bread complements the dish nicely. Consider pairing it with a glass of the same white wine used in the recipe for a cohesive dining experience. This dish is perfect for family gatherings and can be found in many American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and vegetables in a baking dish, cover with foil, and warm in a 350°F oven until heated through, about 20 minutes. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chicken With Roasted Garlic contains roughly 676 calories, with 22g protein, 147g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (272% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). It also contributes 76g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of wine for this recipe?
Yes, you can substitute with any dry white wine, such as Sauvignon Blanc or Pinot Grigio. If you prefer not to use wine, increase the water to 3 cups and add a splash of vinegar for acidity.
What should I do if the chicken isn't browning?
If the chicken isn't browning, you can increase the oven temperature to 375°F for the last 20 minutes of cooking. Make sure the chicken is positioned in the center of the oven for even heat distribution.
Can I prepare this dish in advance?
Yes, you can prep the chicken and vegetables a day ahead. Season and place everything in the roasting pan, cover, and refrigerate. Bring to room temperature before roasting to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).