Moist garlic roasted chicken

Moist garlic roasted chicken


136 people made this

About this recipe: Chicken wrapped in greaseproof paper to trap all the wonderful juices - keeps beautifully moist!

Helen H

Serves: 6 

  • 1 whole (1.8kg) chicken
  • salt and freshly ground black pepper
  • 1 large lemon, sliced
  • 6 cloves garlic, sliced
  • 6 sprigs fresh thyme

Prep:10min  ›  Cook:1hr30min  ›  Ready in:1hr40min 

  1. Preheat oven to 160 degrees C / gas mark 3.
  2. Place a large sheet of greaseproof or baking parchment into the middle of a roasting tray. It should be large enough to wrap around the chicken plus plenty of extra for folding over.
  3. Season the chicken with salt and pepper, stuff with half of the lemon slices and place breast side up in the middle of the paper. Sprinkle garlic slices and thyme sprigs evenly over the chicken. Lay the remaining lemon slices over the breast. Fold the paper over the chicken forming a loose parcel.
  4. Bake in the preheated oven until the chicken has cooked, about 1 1/2 to 2 hours or until the juices are no longer pink.

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Reviews (16)


Something else. Instead of slicing the garlic I used a paring knife to poke holes in the breast and inserted the whole garlic cloves right in. There was a nice garlic flavour throughout the chicken. I opened up the parchment during the last 30 minutes so the chicken could brown. - 07 Aug 2008


Something else. Excellent recipe. I baked it in a roasting bag and also chopped the garlic and thyme, added it to butter, and rubbed down the chicken with it. The juices in the bottom of the bag make an excellent gravy. - 07 Aug 2008


Was a bit dubious reading the recipe and how simple it sounded, am 37 and cook lots, moistest, yummiest roast chicken I've ever made or tasted. Thanks for this great recipe!! - 09 Oct 2011

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