Search thousands of recipes reviewed by home cooks like you.

Robust Garlic Baked Chicken

Robust Garlic Baked Chicken

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Jennifer Goldberg

Jennifer Goldberg

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 688 kcal
  • 34%
  • Fat:
  • 57.6 g
  • 89%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 38 g
  • 76%
  • Cholesterol:
  • 214 mg
  • 71%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

Add to list

Directions

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

LARSENS
48

LARSENS

12/15/2003

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, as it was quite a lot. Half of the mixture (with the full amount of herbs, just half the butter) works wonderfully as well. Or make the full batch, and use the rest of the herb butter for bread, etc. Additionally, I did not have kitchen twine, and so used dental floss (clean, of course!) and it worked perfectly! Not the quickest of recipes, it is a crowd pleaser.

NICOLES3
41

NICOLES3

9/30/2006

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 way I roasted it, though----I roasted it at 500 degrees for 20 minutes, breast side down, and then I flipped the chicken and turned the temp down to 375 and baked until done. Nice crispy chicken. My husband and I just LOVED it. Thanks for sharing!!!

TURTLNSITE
27

TURTLNSITE

2/20/2006

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 the meal...some in the mashed potatoes, a little on the steamed green beans, and finally some on the table to spread on the bread. I still had a lot left over, so I can use this later in the week for other things. I will make this recipe again and next time I will take into account that the time needs to be pretty much doubled. The flavor was what made the recipe. I am going to look for more by this person! :)

More reviews

Similar recipes

ADVERTISEMENT