This garlic stuffed baked chicken is the reason my kids refuse to eat rotisserie chicken. Rotisserie chicken just doesn’t compare to the garlicky goodness of this oven baked chicken.
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I start by preheating the oven to 400° F. I have baked this chicken as low as 325°, but it will take a lot longer to bake. Sometimes low and slow is just the way to go! LOL
Next, I layer carrots & potatoes or whatever root veggies I like onto the bottom of the baking dish. I lightly season them with Tony Chachere’s Cajun/creole seasoning (or your favorite go-to seasoning). I add about 1/2 inch of water to the bottom of the baking dish. This water will create steam which will help your veggies cook better.
I lay the raw chicken on top of the veggies. I cover the chicken with Tony Chachere’s seasoning all over. Next, I cut a small slit with a knife as in the picture below.
Once the slit is cut, I slice a chunk of garlic to go into the slit. I bury the garlic inside of the slit as pictured below.
I repeated this over and over again all over the chicken until each section of the chicken has plenty of garlic. I had roughly about 12-14 pieces of garlic hidden throughout my chicken.
At this point, I cover the chicken in the baking dish with aluminum foil. The aluminum foil will help the chicken to cook faster and more evenly. I bake the chicken covered for a couple of hours (1.5-2 hours) until the internal temperature is near 165° F and the leg wiggles loosely.
This is when the magic happens! I uncover the chicken. I toss the aluminum foil. Butter makes a happy entrance. Uh-Huh! I rub butter all over the top and sides of that almost fully cooked chicken. I sprinkle some more Tony Chachere’s over the chicken and pop that chicken back into the oven (uncovered) until it is a beautiful golden brown. The internal temperature should reach 165° F, and the juices should run clear.
Are you ready to make some garlic stuffed baked chicken? Check out the recipe below!
- 1 Whole Chicken (thawed)
- Several (12-14) large chunks of garlic (not minced)
- Butter (about 3 TBSP)
- Tony Chachere's Cajun/creole Seasoning (or your favorite seasoning)
- Carrots/Potatoes/other root veggies are optional
- Preheat oven to 400 degrees.
- Layer root veggies (carrots, potatoes, etc.) on the bottom of a baking dish.
- Season the root veggies lightly
- Add 1/2 inch of water to the baking dish to help the root veggies cook better.
- Cover the chicken with Cajun seasoning entirely.
- Place the chicken on top of the root veggies.
- Cut a small slit into the chicken with a knife.
- Stuff a chunk of garlic into the small slit.
- Repeat cutting slits and stuffing garlic until each section of chicken has a piece of garlic. (I had roughly about 12-14 chunks of garlic.)
- Cover the chicken in the baking dish with aluminum foil.
- Bake a couple of hours (roughly about 2 hours) until the internal temperature is close to 165 degrees F.
- Uncover the chicken.
- Rub butter all over the top of the chicken.
- Sprinkle more Cajun seasoning over the chicken.
- Return to the oven and bake until it is golden brown, internal temperature is 165 degrees, and the juices run clear.