Garlic Roasted Chicken

Garlic Roasted Chicken

Switch up your baked chicken recipes with this Garlic Roasted Chicken. Seasoned with rosemary, sage, and lots of garlic this will please any garlic lover at home. Enjoy with your favorite potatoes for a great meal.


  • 5 pounds large chicken
  • 1 1/2 cup dry white wine
  • 6 whole heads garlic
  • sage, to taste
  • rosemary, to taste
  • black pepper, to taste
  • salt, to taste
  • fresh basil, to taste


  1. Preheat oven to 350 degrees F.
  2. Wash the chicken, removing the innards. Cut off extraneous fat from the edge of the body cavity.
  3. Peel all the galic, discarding bad cloves and reserving about 6-8 of the largest.
  4. Line the body cavity with basil leaves, stuff with as much garlic as it will hold.
  5. Place chicken in roasting pan, pour wine into body cavity, splashing a little on the outside of the bird. Dust lightly with other spices, put another layer of basil leaves over the opening of the body cavity and skewer or truss close.
  6. Place the remaining garlic in the pan, along with the liver, heart and neck (first remove skin from neck). Cover and cook at about 350 for about an hour (depending on the size of the chicken etc, then remove the giblets and cook uncovered another half hour or so, basting occasionally if desired. Eat the giblets, discard or keep for later as desired. When the chicken is done (standard no-blood-from-the-thigh test), remove to a platter, open the body cavity, and serve.
  7. Scoop out some garlic and basil from the body cavity with each helping. You can also take the pan drippings and the garlic from the pan, pour off the fat and puree with a fork to serve as gravy (or to put on the crusty french bread you're serving on the side). Adjust this recipe with slightly different outer spices, a shot of lemon juice, etc. You can use a smaller or large bird if you care to.


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