Garlic Parmesan Roast Chicken

Garlic Parmesan is hands down my favorite chicken wing flavor, so naturally, I had to create a whole roast chicken inspired by it. This recipe takes everything you love about those buttery, garlicky wings and transforms it into a show-stopping roast chicken. It’s loaded with flavor and ridiculously moist, thanks to the magic of butter, fresh rosemary, thyme, parsley, and a generous sprinkle of salt.

Now, I’ll be honest – if you’re not a garlic lover, this recipe might not be for you. It calls for an entire head of garlic (yes, you read that right). But trust me, the payoff is spectacular. The garlic roasts to perfection, infusing the chicken with rich, aromatic goodness.

Here’s a pro tip: To keep the chicken juicy and tender, cover it with tin foil for the first 25 minutes of cooking. This traps in all those delicious juices. Then, for the final 25 minutes, remove the foil to let the skin turn irresistibly golden and crispy. That balance of moisture and crispness? Absolute perfection.

To ensure your chicken is fully cooked, grab a meat thermometer (because no one wants to guess when it comes to chicken). You’re aiming for an internal temperature of 165°F (75°C) in the thickest part of the breast and 175°F (80°C) in the thighs.

Whether you’re serving this for a family dinner, a cozy Sunday roast, or just because you deserve something fabulous, this Garlic Parmesan Roast Chicken will steal the show. One bite of that buttery, garlicky meat, and you’ll wonder why you didn’t make this sooner. Go on, grab that garlic and get roasting – your taste buds are waiting!

Spatchcock Chicken

Spatchcocking a chicken is a simple but transformative technique that ensures even cooking and a beautifully crisp skin. Here’s how to do it:

1. Prepare Your Tools: Grab a sharp pair of kitchen shears or a sturdy knife. Place the chicken breast-side down on a clean cutting board, with the backbone facing up.
2. Remove the Backbone: Using your shears, start at the tail end and carefully cut along one side of the backbone, from tail to neck. Repeat on the other side to fully remove the backbone. You can save it for making stock later!
3. Flatten the Chicken: Once the backbone is removed, flip the chicken over so it’s breast-side up. Using the palms of your hands, firmly press down on the breastbone until you hear a crack and the chicken lies flat. This step ensures even cooking.
4. Trim Excess: Remove any excess fat or skin if needed, and tuck the wing tips under to prevent burning during roasting.

Garlic Parmesan Roast Chicken FAQs

What temperature should the chicken be when cooked?

The chicken is fully cooked when the internal temperature reaches 165°F (75°C) in the thickest part of the breast and 175°F (80°C) in the thighs. Use a meat thermometer for the most accurate reading, and ensure you avoid hitting the bone, as this can give a false reading.

What happens if some of the chicken thigh is a bit pink?

A slight pink hue in the thighs doesn’t necessarily mean the chicken is undercooked, especially if the internal temperature has reached 175°F (80°C). Chicken thighs often retain a bit of color due to their higher myoglobin content. However, if you're unsure or see juices that aren’t running clear, pop it back into the oven for a few extra minutes

What can I serve the roast chicken with?

This roast chicken pairs beautifully with a variety of sides! Some classic options include:

• Buttery roasted baby potatoes
• Cheddar and Jalepeno Cornbread
• Macaroni Cheese
• Don’t forget crusty bread to mop up any garlic parmesan sauce!

Does this chicken need to be brined?

No. This chicken does not require brininig

Does this require a roasting pan or rack?

No this recipe doesnt require a roasting pan or rack. I actually made mine in a cast iron pan.