Moist Garlic Roasted Chicken

Moist Garlic Roasted Chicken

Helen H 2

"Chicken wrapped in greaseproof paper to trap all the wonderful juices - keeps moist!"

Ingredients 1 h 45 m {{adjustedServings}} servings 388 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 3.1g
  • < 1%
  • Protein:
  • 41.2 g
  • 82%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 319 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place a large sheet of parchment paper into the middle of a roasting tray. The parchment must be large enough to completely envelop the chicken. Season the chicken with salt and pepper, stuff with half of the lemon slices, and place breast side up in the middle of the parchment paper. Sprinkle garlic slices, and thyme sprigs evenly over the chicken. Lay the remaining lemon slices over the breast. Fold the parchment over the chicken forming a loose parcel.
  3. Bake in the preheated oven until the chicken has cooked, about 1 1/2 to 2 hours. A meat thermometer inserted into thickest part of the thigh should reach 180 degrees F.
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Reviews 52

  1. 68 Ratings


WOW! Great recipe! Definitely roasting it in a parchment bag works! Enough steam escapes from the fibers so that you aren't "steaming" it (like in an oven bag), but roasting it. I chunked up some potatoes, carrots, and onions and roasted them in the bag w/ the chicken. I also put a little crunched up aluminum foil under the bottom of the bird as a make-shift rack so the juices would settle on the pan. I added fresh rosemary to the thyme, and stuffed the bird with lemon wedges onion, and the fresh herbs. Topping it with the lemon slices is a great way for it to self baste. It is incredibly moist and flavorful. I used the juices to make a quick gravy. Drain the bird and pour off the pan juices. I added 1/2 cup water b/c I see it was very lemony. I added fresh rosemary, no salt was needed. Heated it up on med-low, added cornstarch (cornstarch mixed with a little water), and stirred til thick. It was a skoosh over-lemony, so I added a small pat of butter to cut the flavor. That did the trick! And yes - the skin looks gross b/c it's not browned...but I don't eat the skin it was fine by me. Be sure to let the chicken sit at least 15 minutes before slicing into else the juices won't run back into the meat. Great recipe!


This was very good. However, next time I would open the parchment paper for the last 20 to 30 minutes of cooking time to brown the chicken. Although the chicken tasted great it looked almost uncooked as it was not brown.

Chelsey Wolnowski

I used a combination of 2 recipies from this site. This one, and "Juicy Roast Chicken" It turned out great! I generously seasoned the outside, and cavity with salt, pepper, and garlic powder. I didn't have the thyme, so I just left that out. Next time, I will probably use rosemary though. I loved the addition of lemon. The flavour was really mild, yet there just enough. All in all, wonderful dinner. Thank you for sharing this recipe :)