Robust Garlic Baked Chicken

Robust Garlic Baked Chicken

60

"A juicy, baked chicken recipe that INFUSES the chicken with the deep and complementary flavors of rosemary, garlic and lemon."

Ingredients

1 h 10 m servings 688 cals
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Nutrition

  • Calories:
  • 688 kcal
  • 34%
  • Fat:
  • 57.6 g
  • 89%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 38 g
  • 76%
  • Cholesterol:
  • 214 mg
  • 71%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Rinse the chicken and pat dry. Zest the lemon. Slice remaining lemon into quarters and place to the side. With hand mixer combine butter, lemon zest, minced garlic and 1/4 cup chopped rosemary.
  3. Take your hand and slide it between the skin and the meat on the breast, as well as loosening the 'pockets' between the leg and wing joints. Scoop some of the rosemary butter mixture onto your fingers and begin to stuff into the 'pockets' on the breast, leg, wings, etc. (Save approximately 1/4 of the rosemary butter mixture and rub on the inside of the chicken.)
  4. Season the cavity of the chicken with the salt, pepper and paprika. Add the quartered lemon, rosemary sprigs and sliced garlic to the chicken cavity. Bind the legs with culinary twine and tuck the wings into the leg joints to secure.
  5. Place the chicken breast up onto the roasting rack and into the oven. Roast for approximately 50 minutes, or until the juices run clear. Remove the 'stuffing', carve and serve.
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Reviews

60
  1. 83 Ratings

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This recipe is wonderful, and as easy as baking a chicken normally is. It is nice, due to the nice medley of fresh herbs and lemon. One note, I didn't add all the butter mixture to the chicken...

Fabulous! I followed the recipe, only I used 1/2 cup butter instead of 1 cup; even though I had a 4.5 pound chicken, it was still enough. The chicken was very moist and flavorful. I changed the ...

This chicken had great flavor. However, the cooking time is way off. I made the butter as directed and indeed there was a lot of it. But I was able to still use it as accents for the rest of ...

I tried this with boneless chicken breasts and stuffed the garlic and rosemary inbetween the skin. I would cut down on the rosemary and omit the garlic cloves next time. I baked it for 40 minute...

great chicken recipe, and a good base to use!! I made this figure friendly by using olive oil instead of butter (spreads just as well). Also, in addition to the lemon and garlic in the cavity,...

I liked it but my wife didn't. I really like garlic and so does she but I guess she doesn't like it as much as I do. As much as I enjoyed this recipe I still felt gulity using all that butter. ...

A tasty dish but not low-cal in any way with 1 cup of butter being used

so-o-o-o very good - - don't miss this recipe !

I love this! I use the cheap 'frying chickens' and it's still great.