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Garlic roast chicken with gremolata sweet potatoes

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For hassle-free entertaining, make this garlic roast chicken. Served with gremolata sweet potatoes, it’s a warming and tasty main everyone will love.

  • Serves6
  • Cook time1 hour 30 minutes
  • Prep time15 minutes
Whole roast chicken a baking dish, surrounded by sweet potato tossed with gremolata


  • 2 bulbs garlic
  • 25g butter, softened
  • 2.2kg Coles RSPCA Approved Extra Large Whole Chicken
  • 4 small (about 200g each) orange sweet potatoes (kumara), quartered
  • 2 tbs olive oil
  • ⅓ cup chopped flat-leaf parsley
  • 1 lemon, zested, juiced
  • Rosemary sprigs, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Separate cloves from the garlic bulbs, leaving peel intact. Rub the butter over the outside of chicken and inside cavity. Season with salt and pepper. Place half of the garlic cloves inside cavity. Tie legs together with kitchen string.
  2. Step 2

    Place the remaining garlic cloves in a medium roasting pan. Place the chicken on top of the garlic. Pour 1 cup (250ml) water into dish. Roast, uncovered, for 1 ½ hours or until golden brown and cooked through.
  3. Step 3

    Meanwhile, toss the sweet potato with half the oil on a baking tray. Season with salt and pepper. Roast for 40-45 mins or until golden and tender.
  4. Step 4

    Squeeze the garlic from 3 of the roasted garlic cloves. Chop finely. Place in a large bowl with the parsley, lemon zest and lemon juice. Add the sweet potato and toss gently to combine. Carve the chicken and serve with remaining roasted garlic and gremolata sweet potatoes. Serve with rosemary sprigs.