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Garlic roast chicken baked golden brown, garnished with fresh herbs
Crispy garlic roast chicken, in a spicy marinade, served with fresh rosemary and lemon

Garlic roast chicken

Author: Flavelo
Recipes Main Courses
Roast chicken is the warmth of home expressed in scent. In this recipe, the garlic not only flavours but caramelises whilst baking under and beside the skin, losing its sharpness and gaining a sweet, nutty aroma. The goal is to achieve crispy skin and butter-soft, juicy meat simultaneously.
🕒 Prep Time 15 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Roasting tin
  • Baking parchment

Instructions

1 ✓

Wash the chicken legs and pat them completely dry with kitchen paper.

Tip: If you leave water on it, it turns to steam in the oven and will steam the skin instead of roasting it, leaving it soft.
2 ✓

Crush the garlic, mix with the oil, salt, and pepper, and rub thoroughly into the meat, reaching under the skin as well.

Tip: Seasoning under the skin flavours the meat directly, whilst the oil on the skin helps browning.
3 ✓

Place in a roasting tin, throw in a few whole cloves of garlic in their skins. Roast at 200°C for approx. 45-50 minutes.

Tip: The garlic in skins roasts to a creamy texture (confit), which is divine spread on bread.
4 ✓

Halfway through, baste the meat with its own juices.

Tip: Basting returns hot fat to the surface, which aids the skin in crisping up.

Recipe FAQ

Why isn't the skin crispy?
Moisture is the enemy of crispiness. Dry the chicken skin completely before roasting!
When is it done?
When the juices run clear, not bloody, when pierced at the bone. (With a meat thermometer: 75°C).

Ingredients

  • 4 pcs Chicken legs (whole)
  • 8 cloves Garlic
  • 3 tbsp Oil (or lard)
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 sprig Rosemary (optional)