Garlic Stuffed Baked Chicken #Recipe

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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This garlic stuffed baked chicken puts rotisserie chicken to shame!

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

Have you tried this garlic stuffed baked chicken?

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.

Garlic Stuffed Baked Chicken, get in my belly!

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.

Using a knife to cut a slit for the garlic stuffed baked chicken.

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.

Stuffing garlic into the garlic stuffed baked chicken.

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.

You can see bits of stuffed garlic everywhere!

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.

I can't wait to try this Garlic Stuffed Baked Chicken!

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.

I'll take a leg, please!

Are you ready to make some garlic stuffed baked chicken?  Check out the recipe below!

Garlic Stuffed Baked Chicken #Recipe

Garlic Stuffed Baked Chicken #Recipe


  • 1 Whole Chicken (thawed)
  • Several (12-14) large chunks of garlic (not minced)
  • Water
  • 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.
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Garlic Stuffed Baked Chicken Recipe

About Trisha

Trisha Kilpatrick is a homeschooling mother of three. She has a degree in Education with a double major in Elementary and Special Education, but she is more proud of her countless hours of volunteer work in Children's Church. She believes that all children can learn and that, in life, simple is almost always best. *Affiliate links are used on this site. I may be compensated when you click on or buy from these links. If you have any questions, you can contact me at questions@trishadishes.com .

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