Roasted Garlic Chicken

Roasted Garlic Chicken is one of those back-pocket meals I keep on rotation for busy weeknights or when I want something cozy and home-cooked without hovering over the stove for hours.

If you’ve ever felt intimidated by making a whole roast chicken, don’t worry—you’re not alone. I used to avoid it too, until I realized it’s honestly easier than most skillet meals. You just need a good brine, a hot oven, and the patience to let it rest before carving. That’s it. No fancy basting, no flipping halfway, no kitchen gymnastics.

After I wrote Roasted Chicken with Lemon and Garlic, Garlic Butter Roast Chicken, Garlic and Herb Roast Chicken, and Roasted Garlic and Parmesan Chicken, I thought you might just like a super simple version too. So here it is—Roasted Garlic Chicken, the easiest recipe that works for everyone, every time.

Why You’ll Love This Roasted Garlic Chicken Recipe

• Simple but flavorful: You only need a handful of ingredients, but the brine (with roasted garlic!) adds deep flavor to the meat from the inside out.
• Hands-off cooking: Once it’s in the oven, you’re basically done. No flipping, no basting—just let it roast while you tackle the rest of your day.
• Great for meal prep: Leftovers are gold. Slice it up for sandwiches, shred it into soups, or serve it over rice with roasted veggies.
• Family-approved: This one’s kid-friendly, husband-approved, and perfect for guests. It hits that sweet spot between comfort food and something a little special.
• Versatile flavor: The garlic-lemon combo pairs beautifully with just about any side dish—from mashed potatoes to salad or even rice pilaf.

Want to see how easy it is to brine this bird? Let’s break it down step by step.

Ingredients You’ll Need

Here’s everything you need to make this roasted garlic chicken—nothing fancy, just real ingredients that come together for big flavor:

• 1/2 cup roasted garlic cloves – These give the chicken that sweet, mellow garlic flavor. You can roast your own or use store-bought if you’re short on time.
• 2 cups water – Forms the base of the brine to help the chicken stay juicy and flavorful.
• 1 tablespoon salt – Essential for seasoning the meat all the way through.
• 1/2 teaspoon freshly ground black pepper – Adds just the right touch of warmth and spice.
• 1 tablespoon extra virgin olive oil – Helps blend the brine and adds richness.
• 1/2 lemon, cut into 4 wedges – The juice brightens everything up and balances the garlic beautifully.
• 2 bay leaves – For subtle depth and aroma in the brine.
• 1 whole roasting chicken (3 to 4 pounds) – Go for a fresh bird if you can. Make sure it’s fully thawed if using frozen.

That’s it. You probably already have most of this on hand. Now let’s put it all together and make the magic happen with the brine.

How to Make Roasted Garlic Chicken – Step by Step

Alright, let’s walk through this one step at a time. Don’t worry—it’s super doable, even if it’s your first time roasting a whole chicken.

1. Make the Brine

In a blender, combine:

• ½ cup roasted garlic cloves
• 2 cups water
• 1 tablespoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil

Squeeze in the juice from the lemon wedges, then blend everything until smooth. Stir in the bay leaves at the end (don’t blend those).

Tip: If your blender can’t handle hot ingredients, make sure your garlic is cooled before blending.

2. Brine the Chicken Overnight

Place your whole chicken in a large resealable plastic bag or a non-reactive bowl (like glass or stainless steel). Pour the brine all over the chicken, making sure it gets into all the crevices. Toss in the squeezed lemon wedges too—don’t waste that flavor.

Seal the bag tightly, pressing out as much air as possible. Or, if using a bowl, cover it with plastic wrap. Pop it in the fridge and let it brine for at least 12 hours, up to 24.

The longer it brines, the juicier and more flavorful the meat will be. So don’t skip this step—it’s key!

3. Roast the Chicken

When you’re ready to roast, preheat your oven to 375°F. Remove the chicken from the brine and pat it dry really well with paper towels (this helps the skin get crispy). Discard the leftover brine and lemon wedges.

Sprinkle the chicken all over with a little more salt and black pepper.

Place it breast side up on a rack in a roasting pan. Roast for about 1 hour, or until the juices run clear when you pierce the thigh with a fork. For best results, check that the thickest part of the thigh reaches 165°F on a meat thermometer.

4. Rest and Carve

Let the chicken rest for at least 10 minutes before carving. This helps the juices settle so every bite stays tender and moist.

That’s it! Crispy skin, juicy garlic-scented meat, and barely any hands-on time.

Next up, want a few tips to make this even better?

Queen of Roast Tips (Because You Deserve Chicken That’s Never Dry)

These little tricks make a big difference when roasting a whole chicken. If you want crispy skin and juicy meat every single time, here’s how to make it happen:

1. Pat the chicken very dry before roasting
Moisture is the enemy of crispy skin. Use paper towels to get the bird as dry as possible after brining. Don’t skip this.

2. Let it rest after roasting
Give it at least 10 minutes before carving. This keeps the juices from running out and gives you tender, flavorful slices.

3. Don’t skip the brine
Even a quick overnight soak makes the meat juicy and well-seasoned all the way through. The garlic-lemon brine is simple but powerful.

4. Use a meat thermometer
The chicken is ready when the thickest part of the thigh hits 165°F. Guessing leads to dry chicken or undercooked spots.

5. Roast breast side up on a rack
This helps air circulate evenly and gives the skin a golden, even crisp. A roasting pan with a rack is ideal, but you can improvise with a cooling rack over a baking sheet.

6. Save the pan juices
Those garlicky drippings at the bottom of the pan? Don’t toss them. Drizzle over carved meat or mix into mashed potatoes.

7. Leftovers = gold
Store extras in an airtight container for up to 4 days. Reheat gently in the oven or shred into soups, wraps, or rice bowls for easy lunches.

What to Serve with Roasted Garlic Chicken

This roasted garlic chicken pairs well with just about anything. Whether you’re going for comfort food or something lighter, here are some go-to sides to complete the meal:

Starchy Sides:

• Garlic mashed potatoes
• Rice pilaf
• Buttery couscous
• Fluffy quinoa
• Roasted baby potatoes

Vegetables:

• Roasted carrots or green beans
• Steamed broccoli with lemon
• Grilled zucchini
• Oven-roasted asparagus
• Sautéed spinach with garlic

Salads:

• Simple green salad with lemon vinaigrette
• Tomato and cucumber salad
• Kale salad with olive oil and lemon

Bread Options:

• Crusty baguette
• Warm flatbread
• Homemade or store-bought dinner rolls

These sides soak up the chicken’s juices and round out the plate without taking much extra time. Next, let’s talk about how to store leftovers the right way.

FAQs About Roasted Garlic Chicken

Roasted Garlic Chicken is one of those recipes that feels like a little kitchen win. It’s simple enough for a weeknight, but still feels special when you bring it to the table. That roasted garlic brine works magic—leaving you with juicy, flavorful meat and crispy golden skin without any fancy ingredients or techniques.

Whether you’re cooking for your family, prepping for the week, or just craving something comforting and homemade, this recipe’s got your back. It’s forgiving, flexible, and packed with flavor that tastes like it took hours (even though it didn’t).