Garlic infused Roast Chicken and Vegetables

Garlic infused Roast Chicken and Vegetables

Serves 6-8
Prep time 30 minutes
Cook time 1 hour, 30 minutes
Total time 2 hours
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for Amines Challenge, Dairy / Lactose Free, Glutamate Challenge, Gluten Free, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, RPAH Elimination Diet – Very High Chemical, Salicylate Challenge, Salicylates & Amines
Meal type Main Dish
Misc Serve Hot
Occasion Special Occasions
Roast chicken and vegetables with a mild garlic infusion.


  • 1 Whole chicken (defrosted if frozen)
  • Sunflower oil
  • Sea salt
  • 7 cloves Garlic (peeled)
  • Beans (or peas, moderate glutamates)

Vegetables for roasting

  • Potatoes (peeled and chopped into chunks)
  • Swede (peeled and chopped into chunks)
  • Choko (skin on or off and chopped into chunks)
  • Leek (cut into 3cm long pieces)

Vegetables for roasting (moderate salicylates) (Optional)

  • Carrot (chopped into chunks)
  • Sweet potato (peeled and chopped into chunks)
  • Butternut pumpkin (peeled and chopped into chunks)


1. Preheat the oven to 180 C.
2. Wash and prepare the chicken, then rub the skin with a bit of oil, followed by 1 chopped garlic clove and some sea salt. Place the chicken into a roasting pan, breast side up, and cook as per the instructions, or approximately 20 - 30 minutes per 500g. Cover the chicken with foil if the skin is getting too dark.
3. Combine 2 tablespoons of oil with 2 chopped garlic cloves. Allow the oil to infuse for about 20 minutes. Place the roasting vegetables in large bowl and coat in the oil.
4. Transfer all the vegetables except the leek to a second roasting pan and add the remaining garlic cloves whole. Place all the vegetables except the leek in the oven for the final hour that the chicken is cooking, turning after 30 minutes.
5. Place the leek in with the vegetables for the last half hour that the chicken is cooking.
6. To check if the chicken is cooked put a skewer into the thickest part of the thigh. If the juices run clear the chicken is cooked, if they are pink, put the chicken back in the oven. Once the chicken is cooked, remove it and place onto a dinner plate, breast side down, and cover in foil. Let it rest for 10 minutes before carving.
7. While the chicken is resting, steam the beans or peas. And if Amines are allowed, use the juices from the roasting pan to make gravy (refer to the recipe on the basics page).
8. Serve the chicken with the roasted vegetables, garlic, peas or beans, and gravy (optional).


Low Chemical / Failsafe, Moderate Salicylates, Moderate Glutamates, Amines

Refer to the Basics page for the gravy recipe (if amines are tolerated).

Chicken skin is high in amines, so remove the skin if you are on the elimination diet or avoiding amines.

Bookmark the permalink.

Comments are closed.