Roasted Garlic and Parmesan Chicken

This roasted garlic and parmesan chicken is the kind of meal that smells like a Sunday dinner but is simple enough to pull off on a weeknight. The skin gets golden and crispy thanks to a cheesy, garlicky crust, and the inside stays juicy and full of flavor. I’ve been making versions of this for years, and it never fails to get a “wow” at the dinner table.

If you’ve ever felt intimidated by the idea of roasting a whole chicken — I totally get it. I used to be the same way. But I promise, once you do it a couple times, you’ll realize how forgiving and worth it it really is. Especially when there’s roasted garlic involved. I mean… come on. It basically perfumes your whole house.

This recipe is perfect for feeding the family, impressing guests, or just treating yourself to a cozy, comfort-filled dinner. And bonus: the leftovers? Even better the next day (hello, roasted garlic chicken sandwiches).

Why You’ll Love This Roasted Garlic and Parmesan Chicken

There are a million roast chicken recipes out there, but this one? It’s got that something special. Here’s why this one always earns a repeat in my house:

Crispy, cheesy crust

That parmesan-garlic topping forms the most irresistible golden crust. It clings to the skin and gets just the right amount of crispy in the oven. Honestly, it’s the best part — like cheesy chicken skin chips. (You’ll see what I mean.)

Juicy, flavorful meat

Stuffing the cavity with lemon and whole garlic cloves gives the meat subtle flavor all the way through, while butter and salt lock in the moisture. No dry chicken here. Ever.

Minimal ingredients, maximum flavor

You don’t need a ton of ingredients to make this taste amazing. Most of it’s probably in your pantry already — garlic powder, parmesan, butter, parsley. Just everyday stuff coming together to make something kinda magical.

Leftovers are gold

If you’re lucky enough to have leftovers, shred up the meat for sandwiches, wraps, salads, or even a quick soup. That roasted garlic flavor sticks around in the best way.

Ingredients + Tools You’ll Need

Before we get started, here’s everything you’ll need to make this roasted garlic and parmesan chicken. Nothing fancy, just good, simple ingredients that know how to do their job.

Ingredients

• 1 whole roaster chicken
  Go for about 4–5 pounds. This recipe is written for a standard-sized bird, but you can scale up or down depending on your crew (or how many leftovers you want).
• 2 tablespoons grated parmesan cheese
  The kind in the shaker can is totally fine, but if you’ve got fresh, even better. It adds a salty, nutty crust you’ll be obsessed with.
• 1 tablespoon garlic powder
  Brings that roasted garlic flavor front and center. Don’t skip it!
• 3 whole cloves garlic
  These go inside the chicken and infuse it from the inside out. As they roast, they mellow out and give the meat this beautiful depth.
• 1 tablespoon parsley, finely chopped
  Fresh is best, but dried works in a pinch. Adds a little color and a touch of herby freshness.
• 1 lemon
  Stuffed inside the bird for brightness and moisture. It also smells amazing while roasting.
• 4 tablespoons butter (2 oz)
  Half goes on before roasting, the other half is dabbed on later. Butter = flavor + crispy skin.
• 1 tablespoon salt
  Seems like a lot, but remember, it’s seasoning the whole bird. Use kosher or sea salt for best results.
• Spray oil
  Just a light mist over the parmesan crust helps it crisp up without burning.

Tip: If your chicken comes with the giblets inside the cavity, don’t forget to take them out before cooking! (Been there. No judgment.)

Tools You’ll Need

• Roasting pan with a rack
  The rack helps the chicken roast evenly and keeps it from getting soggy on the bottom. If you don’t have one, no biggie — you can ball up some foil to prop it up.
• Small mixing bowl
  For your parmesan-garlic topping.
• Pastry brush
  This makes it easier to dab the butter gently over the crust halfway through. A spoon works too if you’re in a pinch.
• Meat thermometer
  Optional, but super helpful. It takes the guesswork out and helps you avoid under- or overcooking.

How to Make Roasted Garlic and Parmesan Chicken

This roast chicken recipe is all about layering flavor and letting the oven do the heavy lifting. Here’s how it all comes together:

Preheat your oven to 425°F. Place a rack inside a deep roasting pan and pour in 2 cups of water. This keeps the chicken moist as it roasts and makes cleanup a lot easier later.

In a small bowl, mix together the grated parmesan cheese, garlic powder, and chopped parsley. Set it aside — this is your cheesy, garlicky topping that’ll form that beautiful crust.

Next, prepare your chicken. Remove any giblets from the cavity (they’re usually tucked inside in a small bag), trim any excess fat around the opening, and pat the whole bird dry with paper towels. Getting the skin nice and dry is the secret to getting it crispy in the oven.

Cut the lemon in half and stuff both halves into the cavity along with the whole garlic cloves. If you have any parsley stems leftover, toss them in too. It adds a little flavor from the inside out while the chicken roasts.

Take half the butter (2 tablespoons) and rub it all over the chicken — top, bottom, sides, the whole thing. Be generous and make sure you get into every crease and corner. Then sprinkle the salt evenly over the skin. Set the chicken breast-side up on the rack in your roasting pan.

Now grab your parmesan mixture and press it gently all over the top of the chicken. It’s okay if it’s a little messy — you want that crust to really stick. Then spray a light mist of oil over the top to help everything crisp up without burning.

Place the pan in the oven and roast for 20 minutes at 425°F. This gives the skin a head start and helps the crust get golden. After 20 minutes, lower the temperature to 375°F.

While it’s roasting, melt the remaining 2 tablespoons of butter. About halfway through the rest of the cooking time, gently dab the melted butter over the parmesan crust using a pastry brush or spoon. It keeps everything moist and helps deepen the color.

Keep roasting until the thickest part of the thigh reaches 160°F. This usually takes about an hour total, but ovens vary, so keep an eye on it and use a thermometer if you have one.

Once it’s done, take the chicken out of the oven and loosely cover it with foil. Let it rest for 10–15 minutes before carving. This gives the juices time to settle and keeps the meat tender and juicy.

Tips for the Best Roasted Garlic and Parmesan Chicken

Let’s be honest — roasting a chicken is simple, but these little tips can take it from “pretty good” to “oh wow, did you make this?!”

Let the chicken sit out for 20–30 minutes before roasting if you have time. Starting with room temp meat helps it cook more evenly and reduces the chance of dry spots.

Dry skin is happy skin. Really make sure to pat the chicken dry before adding the butter and crust. That’s what helps everything stick and crisp up in the oven.

Don’t rush the resting time. I know it smells amazing and you’ll want to dig in right away, but letting it sit for 10–15 minutes after roasting keeps those juices locked in. Totally worth the wait.

If you want an extra-deep flavor, you can stuff a few sprigs of rosemary or thyme into the cavity along with the lemon and garlic. It adds a subtle herby note that pairs beautifully with the parmesan.

Don’t skip the meat thermometer if you have one. It’s the easiest way to avoid dry chicken. You’re looking for 160°F in the thickest part of the thigh — the temp will climb a little as it rests.

Want an ultra-crispy crust? Give the bird a few minutes under the broiler at the very end. Just watch it closely — that cheesy topping can go from golden to burnt fast.

What to Serve with Roasted Garlic and Parmesan Chicken

This chicken goes with just about anything, but here are a few of my favorite pairings for a cozy, satisfying meal:

• Roasted potatoes or mashed potatoes — Because nothing soaks up chicken juices better than potatoes.
• Steamed green beans, sautéed spinach, or roasted carrots — Something green or colorful keeps the plate balanced.
• Garlic rice or lemony couscous — A light grain option that pairs well with the garlic-lemon flavors.
• Simple side salad — Think arugula, cherry tomatoes, and a squeeze of lemon. Crisp and refreshing next to the richness of the chicken.

And if you’ve got leftovers? Shred the chicken into wraps, throw it on top of a salad, or tuck it into a sandwich with a little mayo and arugula. So good.

Frequently Asked Questions

If you’ve been looking for a roast chicken recipe that’s a little different, a little fancy-feeling (without being fussy), and packed with flavor — this roasted garlic and parmesan chicken is it. It’s simple enough for a Tuesday but special enough for Sunday dinner. And once that cheesy crust starts crisping up in the oven? Game over.

Whether you serve it with potatoes, pasta, or just pick at the crispy skin while standing at the counter (no judgment), this one’s bound to earn a spot in your regular rotation. I hope it brings big flavor and cozy vibes to your table, just like it does at mine.

And if you do make it? Come back and let me know how it turned out — I love hearing your kitchen stories.

Until next time, happy roasting.

– Queen Of Roast.