Roast Chicken & Garlic - Kraft Recipes Top
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Roast Chicken & Garlic

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Make It

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  • 1. Preheat oven to 400 F. Remove and discard giblets and neck from chicken. Rinse chicken with cold running water; pat dry with paper towels. Trim any excess fat from chicken.
  • 2. Slice off top quarter of each garlic head to expose garlic cloves. Separate cloves and discard loose papery skin but do not peel cloves. Place 10 cloves in cavity of chicken. Snip enough parsley to equal 1 tablespoon; set aside. Place remaining parsley in cavity of chicken. Tie ends of legs together using cotton string. Rub outside of chicken with salt, black pepper and paprika.
  • 3. Coarsely chop carrot and celery. Place in roasting pan with lid. Place chicken over vegetables. Lift wing tips toward neck then tuck them under back. Sprinkle remaining garlic cloves around chicken. Place lid on pan.
  • 4. Bake chicken 1 hour and 15 minutes. Carefully removed the lid, lifting away from you. Continue baking 15-30 minutes or meat thermometer registers 180 F in meaty part of thing and juices run clear. Remove chicken to large cutting board. Tent with foil and let stand 10 minutes before carving. If saving half of chicken for another use, remove meat from half of chicken; wrap and refrigerate for up to 4 days for future use.
  • 5. Meanwhile, remove garlic cloves from pan. Wrap and refrigerate 6 cloves for a later use. Gently squeeze the flesh from skins of additional 6 cloves into small saucepan; mash. Using a small colander, strain juices from chicken pan, discard the vegetables. Skim fat from juices and discard. Add remaining juices to to mashed garlic in saucepan. Bring to a boil over medium heat. Stir in reserved 1 tablespoon. Carve remaining half of chicken into thin slices. Serve sauce with chicken.

Special Equipment Needed


Recipe can be found in The Pampered Chef, Main Dishes Cookbook on pg. 43.

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