Garlicky Baked Chicken Recipe

Name: Garlicky Baked Chicken
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 1 (3 1/2-4 pound) whole chicken; 1 cup whole garlic cloves; 2 stalks celery, chopped; 1/2 cup dry white wine; 1/4 cup olive oil; 2 tablespoons fresh lemon juice; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh basil, chopped; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 pinch red pepper flakes; 1 tablespoon lemon zest

This recipe elevates the classic 40-clove garlic chicken! Whole garlic cloves roast to become unbelievably mild, buttery, and savory – a flavor explosion in every bite! Juicy chicken, perfectly seasoned, and incredibly easy to make. Get ready for a dinner that will impress your family and friends.

Prep Time 15 mins

Cook Time 75 mins

Calories 597.5 kcal

Protein 78g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Garlicky Baked Chicken

1 (3 1/2-4 pound) whole chicken
1 cup whole garlic cloves
2 stalks celery, chopped
1/2 cup dry white wine
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pinch red pepper flakes
1 tablespoon lemon zest

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How to Make Garlicky Baked Chicken

Preheat oven to 375°F (190°C).
Place the whole chicken in a 9x13 inch baking dish.
Scatter 1 cup of whole garlic cloves and 2 stalks of celery, chopped, over and around the chicken.
In a small bowl, whisk together 1/2 cup dry white wine, 1/4 cup olive oil, 2 tablespoons lemon juice, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh basil, 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes.
Pour the wine mixture evenly over the chicken and garlic.
Sprinkle 1 tablespoon of lemon zest over the chicken.
Cover the baking dish with foil.
Bake for 40 minutes.
Remove foil and bake for an additional 15-20 minutes, basting occasionally with pan juices, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Let rest for 10 minutes before carving and serving.