Garlic roast chicken with crispy brown skin and juicy tender meat

The Best Garlic Roast Chicken

Perfectly roasted  chicken  infused  with  flavors of  garlic.  The  chicken is  flavored with just a  few  ingredients   and  cooked  to  perfection in the  oven.  Serve  these   with a  side of  potatoes  or  vegetables  or   cut   up the  meat  and  make  salads   or  sandwich  filling. 

Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4 Servings
Author Syama


  • 1 Whole Chicken About 3 lb
  • 1/3 C Peeled Whole Garlic
  • 1/4 C Lemon Juice
  • 1/2 Tbsp Salt
  • 2 Tbsp Olive Oil
  • 2 Tbsp Chopped parsley
  • 2 Tbsp Other assorted dry Herbs optional
  • 2 Tsp Finely Ground Black Pepper To Taste


  1. Rinse and pat dry the chicken . Set aside .
  2. Gather all the other ingredients . Place the peeled garlic in a a blender or food processor bowl . Add salt and pulse a couple times. Slowly add the oil and blend till it becomes smooth. To these add the chopped herbs , pepper and lemon juice and pulse a couple times. Taste , adjust seasonings.
  3. Liberally slather the bird with the half marinade on the outside as well as inside the cavity. Keep covered .
  4. Preheat the oven to 450°F.
  5. Take a sheet pan and place a roasting rack on it. Place the chicken on a roasting rack, breast side up and transfer to the preheated oven. Pour the remaining marinade over the top. If no roasting rack is available place a few sticks of celery or even wooden skewers in pan and place the chicken on top to keep it from touching the bottom of the pan.
  6. Roast for 1 Hr. Chicken is done when a meat thermometer registers 165°F or when the juices run clear. If not done cover the bird with a foil, reduce the temperature to 400°F and bake for additional 20 to 30 minutes till done.
  7. Remove from the oven , cover and let rest for for 20 to 30 minutes before carving .