Soups & StewsNo. 4541 · The 2026 edition
Roasted Chicken With Garlic
This simple yet flavorful dish transforms humble chicken quarters and whole garlic heads into a comforting centerpiece. With a buttery spice rub and caramelized onions, it delivers rich, savory notes
Our own summary of the original — the full post and photos live at kerrygoldusa.com.
Roast bone-in, skin-on chicken quarters alongside whole garlic heads and red onion wedges in a Dutch oven. The chicken is seasoned with a blend of salt, pepper, paprika, and oregano, then brushed with melted Kerrygold salted butter. After baking at 400°F for 60 minutes until tender, let the dish rest for 10 minutes before serving.
Ingredients
Directions
- Turn your oven on to 400°F and let it heat up.
- Use paper towels to blot the chicken quarters until they are dry, then arrange them at the bottom of a Dutch oven.
- Drizzle the melted Kerrygold salted butter over the skin side of each chicken piece.
- Combine the salt, black pepper, paprika, and dried oregano in a small bowl, then massage this spice blend evenly over the chicken.
- Toss the sliced red onion wedges with one tablespoon of olive oil and scatter them around the chicken in the pot. Slice the tops off the garlic heads, brush the exposed cloves with the remaining tablespoon of olive oil, and press them into the pan alongside the meat. Roast everything for 60 minutes, or until the chicken is fully cooked and the garlic cloves are tender.
- Take the pot out of the oven and allow the chicken to sit for 10 minutes before carving and serving.
