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Slow-Roasted Chicken With All the Garlic

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This slow-roasted chicken with all the garlic is a masterclass in coaxing deep, mellow flavours from simple ingredients. By cooking the bird at a lower temperature, the meat remains incredibly succulent while the abundance of garlic cloves transforms into a sweet, spreadable confit. This dish is naturally diabetes-friendly, focusing on high-quality protein and heart-healthy fats, making it a nutritious alternative to a traditional heavy Sunday roast.

Ideal for a comforting weekend lunch, this one-pot method requires very little active preparation. The green garlic and lemon wedges infuse the cooking oil, creating a fragrant base that keeps the chicken moist throughout the long roasting process. Serve this savoury feast with a side of steamed seasonal greens or a crisp salad for a balanced, low-carbohydrate meal that feels truly indulgent.

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Ingredients for Slow-Roasted Chicken With All the Garlic

  • 4 green garlic bulbs

  • 1 (3 1/2–4-pound) chicken

  • Kosher salt, freshly ground pepper

  • 150g peeled garlic cloves

  • 1 lemon, cut into 8 wedges, seeds removed

  • 120ml olive oil

How to make Slow-Roasted Chicken With All the Garlic

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Preheat oven to 163°C. Trim dark tops from green garlic and place in chicken cavity; loosely tie legs together with kitchen twine. Halve green garlic bulbs and pale-green parts. Place chicken in a 2-qt. baking dish; season with salt and pepper. Tuck green garlic, garlic cloves, and lemon wedges around (make sure everything fits snugly to keep garlic from getting too dark); pour oil over. Roast, turning garlic and lemon occasionally, until chicken is very tender and garlic is soft and deeply caramelized, 2 1/2–3 hours. Serve chicken with garlic and lemon alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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