Garlic Roast Chicken Recipe

| June 28, 2020 | 4 Comments

Garlic Roast Chicken

Follow our easy, step-by-step, photo illustrated instructions to learn how to make our Garlic Roast Chicken Recipe. An easy, one pan chicken roasted in the oven. Printable recipe included.


Garlic Roast Chicken, enjoy!
Moist and delicious, this Garlic Roast Chicken is quick and easy to prepare. Roast some vegetables along with it and you’ve got a complete one pan meal on the table in no time.


Garlic Roast Chicken, slider.

Many years back, my family started attending a large church about an hours drive from our home. We loved the church and soon became members. About 40 people joined the church the same day we did.

Since we were out of town, we often ate out following the church service as opposed to waiting until we could drive back home. We always looked forward to trying new restaurants and this town had a lot of them.

We learned that a good number of the church members would go to this one restaurant in particular, so we decided to check it out. It wasn’t a Greek restaurant, but it was owned and operated by a Greek family that were also members of our church.

The first time we visited, the pastor saw us come in and told us that we were going to really love the food there.

I asked him what he would suggest, and without hesitation, he said, “The Garlic Roast Chicken.” He was right, it was awesome and we went back many a Sunday and enjoyed some great food at this little place.

This is my version of what we often had. It’s basically a one pan dinner if you decided to toss in some vegetables to roast while the chicken is cooking. I had some potatoes, and an ear of fresh corn, so I decided to add those to the pan. I also was blessed to have some fresh Vidalia Onions which made it even better.

Please share a Comment with us below if you decide to try our recipe. I always enjoy reading those. I do hope you’ll like it should you decide to give it a try.

Ready to cook some chicken? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!


Garlic Roast Chicken, ingredients.
Garlic Roast Chicken – You’ll need these ingredients.

The vegetables are optional. But, you can prepare a complete meal in one pan if you have them available. Just use what you have on hand.


Garlic Roast Chicken, prepare the vegetables.
Prepare your vegetables first. I sliced my onion into rings and cut the corn into four pieces. I washed the potatoes and will add them whole, with the skin on, to make this a complete one pan meal.


Garlic Roast Chicken, cut the garlic in half.
Slice the bulbs of garlic in half. I had three small bulbs here. Just slice them in half and don’t worry about trying to peel them. We’re going to add them to the inside of the chicken just like this.


Garlic Roast Chicken, bacon grease and butter.
Place one Tablespoon of bacon grease and three Tablespoons of butter in a small bowl. Place this in the microwave for about 10 seconds at a time until the butter has melted. Stir everything together and set aside for now.


Garlic Roast Chicken, add onions.
Line a sheet cake style pan with aluminum foil. You’ll need something with sides about 3 inches high because it will make a lot of juice while it’s roasting.

Separate the onion slices into rings and spread them all over the bottom of the foil lined pan.


Garlic Roast Chicken, add garlic to the chicken.
Carefully open your package of chicken and drain the liquid out straight down the drain. Check the inside and neck cavity in case you have any giblets included. Remove them if you have them. They can be used for making giblet gravy or you can freeze them and use them later. The chicken I purchased did not have any giblets included.

Pat the chicken dry with paper towels. Most sources these days say its not necessary to rinse the chicken before you cook it. I’m trying to follow the new suggestions, but it’s kind of tough when you’ve always done it before. Supposedly, not rinsing the chicken will keep you from cross contaminating other items in your kitchen.

Place the chicken on the onion rings, then stuff the pieces of garlic inside the chicken, paper shell and all.


Garlic Roast Chicken, add butter.
Gently slip your fingers under the skin of the chicken over the breast meat. Add a couple of Tablespoons of the butter and bacon grease mixture under the skin all across the breast meat of the chicken.

The bacon grease just adds another layer of flavor to the chicken while it’s roasting.


Garlic Roast Chicken, secure the legs.
Using kitchen twine, secure the legs of the chicken together. This will help the chicken to cook more evenly.


Garlic Roast Chicken, secure the wings.
Fold the tip of the wing back and under the chicken. This will keep the wings from burning while the chicken is in the oven.


Garlic Roast Chicken, baste the butter on the chicken.
Brush the remainder of the butter and bacon grease combination over the top of the chicken. Coat the breast, legs, thighs and wings well. A silicone brush works great for this.


Garlic Roast Chicken, drizzle with lemon juice.
Drizzle a few drops of the lemon juice over the top of the chicken.


Garlic Roast Chicken, add salt.
Shake a bit of salt over the top.


Garlic Roast Chicken, add some black pepper.
Finally, sprinkle the top of the chicken with black pepper.


Garlic Roast Chicken, add the vegetables.
If you’re using them, spread the vegetables around the outside edge of the baking pan.


Garlic Roast Chicken, baking time and temp.
Place the chicken in an oven that has been pre-heated to 375F degrees.

Let the chicken roast for 45 minutes, then use a clean basting brush to brush liquid from the pan over the top of the chicken. Repeat this again about every 15 minutes until the chicken is done. It will take about 90 minutes to roast the chicken. Mine took about 10 minutes longer than that.

The chicken is done when a digital thermometer inserted into the thickest part of the thigh meat and breast meat reaches a temperature of 165F degrees. I like to test in a couple of different areas to be sure the chicken is fully done.


Garlic Roast Chicken, remove when done, let rest.
Remove the chicken from the oven when it’s done, and place it on folded towels on your counter top.

The chicken needs to rest for about 15 to 20 minutes before carving and serving. This allows the juices to evenly redistribute themselves throughout the chicken and helps to keep the chicken moist.


Garlic Roast Chicken, enjoy!


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Garlic Roast Chicken, printbox.

Garlic Roast Chicken Recipe

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Oven
  • Cuisine: American, Southern


Moist and delicious, Garlic Roast Chicken is sure to become a family favorite. Add some vegetables to the pan and you’ve got a complete one pan meal.



1 Whole Chicken (4-5lbs)
3 small whole Garlic, sliced in half
1 Tablespoon Bacon Grease, melted
2 Tablespoons Butter, melted
1 teaspoon Lemon Juice
1 Vidalia Onion, sliced
4 small Potatoes
1/2 teaspoon Salt
1/2 teaspoon Black Pepper


Prepare the vegetables if using them.
Slice the garlic bulbs in half.
Place bacon grease and butter in a small bowl.
Microwave the butter and bacon grease, in 10 second intervals, until melted. Stir to combine.
Line a roasting pan with aluminum foil.
Separate onion slices into rings and cover the bottom of the pan with the rings.
Place chicken in center of pan. Pat dry with paper towels.
Remove any giblets that might be inside the cavity or neck of the chicken. Save for later.
Place the garlic halves inside the chicken.
Gently lift skin from meat of chicken.
Spoon some of the butter mixture under the skin of the chicken.
Tie the legs of the chicken together.
Tuck the wings under the body of the chicken.
Brush the remaining butter over the outside of the chicken.
Add salt.
Add black pepper.
Spread vegetables around outer edges of pan.
Place in pre-heated oven at 375F degrees.
After 45 minutes, baste the chicken with pan juices about every 15 minutes until done.
Roast chicken for about 90 minutes total, or until internal temp reaches 165F degrees.
Insert digital thermometer into thickest part of chicken thigh and breast to test for doneness.
Remove chicken from oven when done.
Let rest 15-20 minutes before carving.


Adding the vegetables is optional.

Keywords: garlic, roasted chicken, whole garlic, easy, one pan dinners, potatoes, corn, bacon grease, butter


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Category: Chicken, Main Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (4)

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  1. Mitzi Curtis says:

    Thank you Steve! I prepared this for our Thanksgiving dinner yesterday. As with most folks, our celebration was just the household, Hubby & me. I followed your recipe to the letter, just added carrots with the potatoes. It was delicious! Hubby is a dedicated garlic fan & he adored it. We smashed some of the garlic cloves into the potatoes~yummy! It’s delightful to know I can grab a new-to-me recipe from your site & trust it will work & be delicious!

  2. Betty Goodman says:

    I’m going to fix this. Looks good and easy!!

  3. Cheryl Ann says:

    Right now I’m sitting here looking at $350 worth of fireworks that my daughter just dropped off last night-like you-I was, but ALL that Money?! My daughter replied, “ALL those Memories!” she said “Don’t you know, moneys just a tool for making memories, and I can, We Can, give ourselves permission!” I actually have 2 July daughters- July 01 and July 04–Only in our house do we hear the Equal importance of Canada Day to our own Independence Day-Every single year… The chicken used in your recipe looks wonderful-around here the chickens have been rather puny looking! Have a Great Birthday And a wonderful 4th!!

  4. Jan says:

    I wonder if this could be done in an air fryer? Or even on a charcoal grill? And if so, on what temp and amount of time. This sounds really good.

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