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Garlic Roast Chicken

February 22, 2010

A simple roast chicken is a good thing.  One that is smothered in garlic inside and out can only be better.  The best one I have ever had was in Lisbon, Portugal.  While working for TWA if I flew to Lisbon for the month that meant I would be having dinner there five times that month.  I found Portugal enchanting and the people full of life, love, warmth and happiness.  So wherever you went a good time was had by all.   Many times I went for dinner in Estoril or Cascais for some unbelievable seaside meals and some fancy restaurants in downtown Lisbon.  But in each month there HAD to be one meal of the garlic chicken.  It was a bare and simple large restaurant serving only their chicken, french fries, their own salad and wine.  I don’t think I ever knew the name of it, to us it was always “The Cheap Chicken Place”.  The cost was about $10.00 and that included everything but the wine.  I must admit for years I made this chicken and it is only recently that I think I am getting closer to the real thing.  Living in Miami and West Palm Beach I occasionally buy a roasted chicken from different local markets and always ask how they season the chicken as each one is so different.  But the question should have been, “When do you season the chicken?”  So now I season the night before and add more rubbing and love before it goes in the oven.  If you have any other ideas and tricks I would love for you to share. 

Garlic Roast Chicken


  • 1 4-5 lb. Chicken
  • 3 Heads of Garlic
  • 1/4 C. Olive Oil
  • Rosemary
  • Thyme
  • Parsley
  • 2 Lemons
  • Salt and Pepper


  1. Preheat oven to 350.
  2. Pour and rub olive oil over the chicken.
  3. Salt and pepper chicken (all over)
  4. Use all 3 heads of garlic inside chicken and also under the skin.
  5. Add Rosemary, Thyme and Parsley under the skin.
  6. Quarter the lemons and put some inside the chicken and some squeezed on top of chicken
  7. Cook chicken for approximately 1 1/2  to 2 Hrs. (basting occasionally).

  French Fries with Skins 


  • 4 Potatoes (1 Potato per person)
  • 1/2 C. Canola Oil
  • 4 0z. Unsalted Butter
  • Salt and Pepper


  1. Wash and cut potatoes. (For rustic, leave on skins, cut fairly large (6 per potato)
  2. Boil at medium heat for 7-10 minutes, remove and let sit til ready to fry.
  3. Heat oil and butter in frying pan.
  4. Add potatoes oil and butter and fry on all sides til golden brown
  5. Remove to plate covered with paper towel and season with salt and pepper.

Tomato , Corn and Onion Salad

 Ingredients and Preparation for Salad

  • Lettuce
  • Tomatoes
  • Corn
  • Onions

Arrange lettuce on serving plate.  Add tomatoes, corn and onions.  Dress with mustard vinaigrette.

Ingredients and Preparation for Mustard Vinaigrette

  • 1 Clove of Garlic, mashed
  • 2 T. Balsamic Vinegar
  • 1 t. Dijon Mustard
  • 6 T. Olive Oil
  • 1 T. Parsley (chopped)
  • 1 T. Thyme (chopped)
  • Salt and Pepper

In a small bowl add the vinegar, garlic and mustard and mix well.  Slowly add the olive oil and whisk rapidly.  Add the parsley, thyme, salt and pepper, taste and adjust seasonings.

(I usually have fresh parsley and thyme, but if you are using dried reduce the amount by half.)


4 Comments leave one →
  1. May 17, 2012 04:01

    Back in ’94/’95, I made a trip with my dad to Lisbon (He was flying for TWA). We went to the “cheap chicken place.” Classic. Can I use your image on my blog to blog about it?

    • May 19, 2012 19:13

      That is so cool, I hope it is still there!. Of course you may use something from that post. I quit in 1988 after 22 yrs. with TWA. Thanks for the visit and comment/love Lisbon forever.

  2. February 26, 2010 03:05

    My husband is Portegese and I would love to visit Lisbon someday. My SIL went last year and loved it.
    This chicken looks and sounds amazing. The color is perfect. I like that it’s hanging out in a flavor bath all night. Best roast chicken I’ve ever seen!

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