Thursday, July 20, 2006

Garlic Roast Chicken Recipe

Garlic butter is smeared under the skin of this chicken, helping to keep the meat moist and imparting a delicious flavour. The skin is rubbed with oil to help it brown during roasting. We roast our chicken for about 30 minutes per 500g.

50g butter, softened
3 large cloves garlic, crushed
1.5kg fresh or thawed chicken
1 teaspoon oil
Salt and pepper

Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced).

In a small bowl, mix butter and crushed garlic until well combined.

Rinse inside and outside of chicken with cold water. Pat skin dry with paper towels.

Loosen the skin on the breast and leg area by sliding fingers under the skin. Try not to break the skin, as this will allow the garlic butter to escape more easily during cooking. ©

Place pieces of garlic butter under the skin of the breast and legs. Using your fingers, rub gently on the outside of the skin to distribute the butter over the breast and leg area.

Rub chicken with oil and season with salt and pepper. Tie chicken legs together with kitchen string.

Place chicken in a roasting tray and tuck wings under the chicken. Roast for 30 minutes then turn the chicken over. Baste the chicken with pan juices a couple of times during cooking. Roast for another 30 minutes then turn chicken onto its back to allow breast skin to brown. Continue cooking for another 30 minutes, or until chicken is cooked through.

To test that the chicken is cooked, insert a sharp knife between the leg and the body of the chicken. The juices that run out should be clear. If they are still pink, retest after 5-10 minutes. Remove string before serving.


Blogger an9ie said...

I made this for a Tuesday night dinner party with a 2.23kg Mt Barker chicken - it was the first roast chicken I'd ever made and took just over 2 hours.

Small variations were:
- Using an entire stick of butter and lots of garlic (because we love it!)
- Rubbing chicken stock powder into the skin after using the garlic butter
- Basting with chicken stock liquid as there weren't enough drippings in the pan.

Two people there said it was the best roast chicken they'd ever tasted! I can't wait to make this on the weekend for my boyfriend. I'm sure Murphy's Law says it'll never be as good as that first chicken though! :)

26/10/06 2:27 pm  
Anonymous Anonymous said...

hi i made a simillar version but crush the garlic and mix it with 1/2 a tbs of basil(in paste form), 1/2 cup of orange juice and enough bread crumbs to turn into a paste. the cut pockets under the skin of chicken and massage the mixture under the skin. believe me this is beautiful, 1 1st made it when i was 16 for a family dinner and now its a family favorate. thanks

27/4/07 1:13 pm  
Blogger Rohini said...

I made this for dinner tonight, only I used heaps, heaps more garlic and butter. It was done to perfection, juicy and tender.

This is the first time I roasted a chicken at home and couldn't be more pleased with the results.

What a superb recipe! Well done.

25/5/07 12:42 am  
Anonymous Anonymous said...

wow that tasted brilliant just brilliant

and the smell was just gorgeous

10/6/07 4:43 pm  
Blogger scoopNdi said...

yes it worked well for me to... !put a bit of extra garlic in and put half a mandarin in the cavity

mine was a small 1kg chicken for
me and my wife

it took 1hour 10 mins and we ate the whole bird + some potatoes, carrots, pumpkin and leek

dave, sydney oz

21/6/07 10:39 pm  
Blogger isparkle50 said...

This recipe has become a favourite in our house

18/8/07 4:36 pm  
Blogger Elle said...

I made this on Saturday night, however I did it in the slow cooker and it was delicious! Thank you :)

30/10/07 12:02 pm  
Anonymous Anonymous said...

I just made this for dinner today and it was great. The timing was just right and the meat came out juicy and succulent.

Thanks for all your wonderful recipes. This is the third recipe from this website that I've tried and every one of them is a success. Many thanks again for these easy to follow recipes and great photos. Keep those recipes coming!

9/1/08 11:11 pm  
Blogger Unknown said...

I found this page when a googled "roast chicken" and "garlic butter" both of which were already in my fridge! Only changes to this great recipe were to insert a couple of pieces of preserved lemon into the cavity and rub a few tablespoons of the preserved lemon liquid over the skin. My 1.7kg Mt Barker chook took about 1 3/4 hrs to cook and was divine. Thanks girls - another great, sooo easy recipe.

18/1/08 7:41 pm  
Anonymous Anonymous said...

What an easy and wonderful recipe! I put a lemon in the chook too! it was to die for.

13/5/08 9:36 pm  
Anonymous Anonymous said...

I made this last night as a cosey Monday dinner for two. Interest-rate hikes have forced us out of the restaurants and into the hitherto unused kitchen!

This recipe was a delight! The chicken was delicious and moist (I also added a quartered lemon to the cavity) and when served with roast sweet potato, pumpkin, carrot and beetroot (with a side of green beans) it was better than we have eaten in restaurants!

Thank you!

3/6/08 9:57 am  
Anonymous Anonymous said...

I made this recipe tonight with a few garlic lover alterations, I used 30 whole cloves of garlic and put chicken stock in the bottom of the pan...I also put half a lemon in the cavity, which made the meat so moist. Thanks! Love your site!

1/7/08 12:13 am  
Anonymous Anonymous said...

fantastic the best chicken we have tasted the aroma that drifted through the house whilst cooking was great to xxx

10/7/08 8:07 pm  
Anonymous Anonymous said...

I made this using L

- Corn fed chicken on special from Woolies

- Garlic paste smeared under the skin

- Half a lemon stuffed in the chicken cavity

- Paprika rubbed onto outside of chook

- Spit roasted on a gas barbecue

Was the best chicken I have ever tasted.

16/10/08 11:29 am  
Anonymous Anonymous said...

Hi Ladies,
Do you have a recipe for stuffing??

12/2/09 3:47 pm  
Blogger Amanda and Debbie said...

Hi Jemma

We have a recipe for Roast Chicken with Apricot and Pistachio Stuffing. Your question alerted us to the fact that this recipe was not included in our list of savoury recipes, but it has now been added.

12/2/09 4:47 pm  
Anonymous Anonymous said...

hi just wondering if you have any breast chicken roast recipes, as we rarely buy a full chicken for myself and my 3 year old. thanks

24/3/09 4:37 am  
Blogger Amanda and Debbie said...

Unfortunately, we don't currently have any recipes for roast chicken breast.

31/3/09 8:44 pm  
Blogger Ishah said...

Made this recipe with a 2.5kg bird, took about 2 and a half hours. used a bit more butter and garlic because we are big fans of garlic! Turned out perfect and juicy. Thanks for the recipe!

24/12/09 8:49 am  
Anonymous Elaine said...

With a bit of tweaking (to include a bit of rosemary and more cloves of garlic), I finally tried out this recipe. It yield to a juicy, flavourful chicken roast. Thanks for sharing!

22/3/10 10:58 pm  
Blogger Unknown said...

Ah-may-zing! I have just finished jumping up and down with excitment; this was my first ever roast chicken, and it turned out fabulously! I also used you recipe and made roast potatoes which were phenomenal. I love this site, thanks ladies, you are teaching me to cook!

19/5/10 7:53 pm  
Anonymous Cass said...

Made this for dinner tonight - absolutely delicious! My chook was 2.5kg and it took 2.5hrs to cook. The end result was beautiful crispy skin & juicy, flavoursome flesh. Will definitely make again now that I'm not so scared of a whole chicken!

17/3/12 8:34 pm  
Blogger Unknown said...

Woollies recommends 25minutes per 500g to roast their large 2.5kg chicken and using the above ingredients it was perfect. Juicy and delicious. Thank you for sharing.

17/1/13 11:01 am  
Blogger Unknown said...

I was looking for a nice garlic chicken recipe for tonight and came across this, it sounds so yummy!

22/4/13 10:38 am  

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