Ohhh yes — Garlic Infused Roast Chicken is the kind of cozy, aromatic, soul-warming dish that fills the whole kitchen with “dinner is gonna be amazing” vibes 🧄🔥🍗
🧄 Garlic Infused Roast Chicken
🛒 Ingredients:
- 1 whole chicken (3.5–4 lbs), patted dry
- Salt & freshly ground black pepper
- 2 tbsp olive oil or softened butter
- 1 whole head of garlic, halved horizontally
- 6–8 cloves garlic, peeled and minced
- 1 lemon, halved
- A few sprigs of fresh herbs (thyme, rosemary, parsley)
- 1 tsp smoked paprika (optional, for color)
- ½ tsp chili flakes (optional, for a little kick)
🔥 Instructions:
- Preheat Oven:
- Set to 400°F (200°C). Place a rack in the center of the oven.
- Prep the Chicken:
- Season the cavity of the chicken with salt and pepper. Stuff it with the halved garlic head, lemon halves, and herbs.
- In a small bowl, mix olive oil (or butter), minced garlic, paprika, chili flakes (if using), and a bit of salt and pepper.
- Rub this garlicky mix all over the chicken, including under the skin if you can — flavor city!
- Roast:
- Place the chicken breast-side up on a rack in a roasting pan.
- Roast for about 1 hour 15 minutes, basting once or twice with the pan juices.
- Chicken is done when juices run clear and internal temp hits 165°F (74°C) in the thickest part.
- Rest & Carve:
- Let it rest for 10–15 minutes before carving. This helps keep it juicy!
- Optional Garlic Drizzle:
- Squeeze out the softened garlic cloves from the roasted head and mash with a little olive oil and salt. Drizzle over the carved meat for a flavor bomb finish.
🍽️ Pair With:
- Roasted potatoes or herby rice
- Garlic sautéed greens or roasted carrots
- Crusty bread to soak up the pan juices (non-negotiable)
This roast chicken is rich, rustic, and built around that deep, roasted garlic goodness. Want to turn leftovers into a soup, pasta, or sandwich? I’ve got remix ideas ready!
