| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Prep: | 30 min |
| Cook: | 1 hr 45 min |
| Yield: | 3 to 4 servings |
| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Prep: | 30 min |
| Cook: | 1 hr 45 min |
| Yield: | 3 to 4 servings |
Ingredients
- 1 (5 to 6-pound) roasting chicken
- Kosher salt and freshly ground black pepper
- 2 heads garlic, cut in 1/2 crosswise
- 1 lemon, halved
- 1/2 large Spanish onion, thickly sliced
- 4 carrots cut diagonally into 2-inch chunks
- 2 large Yukon gold potatoes, cut into 6 pieces
- 4 tablespoons butter, melted
Instructions
- As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
- When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
- Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
- When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1297 |
| Total Fat | 83 g |
| Saturated Fat | 27 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 8 g |
| Sugar | 6 g |
| Protein | 85 g |
| Cholesterol | 422 mg |
| Sodium | 2211 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1297 |
| Total Fat | 83 g |
| Saturated Fat | 27 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 8 g |
| Sugar | 6 g |
| Protein | 85 g |
| Cholesterol | 422 mg |
| Sodium | 2211 mg |
Reviews
Time seems long, so use a thermometer until 155, remove from oven, let rest and temp will continue to rise to 165. Moist, no over-cooking. Surprised Ina doesn’t use a thermometer.
This chicken is so good and the vegetables had so much flavor! The chicken was very moist and I didn’t salt it prior to prearing it for roasting. Next time I will salt it as soon as I get it home and put it in the fridge for a day or so, but I can’t imagine it being any better than it was this time.
Excellent!!!! Thank you Ina – you never disappoint.
So good!
Followed directions as written, but didn’t plan ahead so I just salted and kept in fridge about 2 hours before cooking.
I roasted in a cast iron skillet w/ carrots, onions, and potatoes around it. I had too much veg to fit in the skillet so I just did those on a sheet pan (and still wish I had made more, but roasted veg is my favorite!). Also made some gravy with the pan drippings.
Delicious and a big hit with the whole family!
Gorgeous! Period.
Just finished eating this recipe! Sooo goooodddddd
This was very delicious and so easy! I wish more there were more dinner options like this. Whole family approved!
The best roast chicken ever – and I’ve made a lot of roast chicken! I used a 12 inch cast iron pan which allowed the veggies to caramelize so well that I wanted more veggies in there. I also love the idea of taking the chicken out, letting it rest on a sheet pan, putting the veg back in the oven. That made all the difference and turned a good chicken dinner into a fabulous chicken dinner. Thank you, Ina!
I trust all of Ina’s recipes with a couple of caveats: I learned the hard way that she routinely uses way more salt than what my family and I prefer. Easy enough to adjust that. Also, I’ve never bothered to tie the legs together. It isn’t necessary. All ovens are different. An hour and a half at 425 in my oven would result in a dry, overcooked chicken breast. I usually start it at 425 for 15 or 20 minutes, then turn the heat down to 375, tenting with foil if needed. You can vary or add to the veggies depending on what you have on hand, but don’t omit the lemon and use at least one head of garlic. They give the pan juices a wonderful flavor.
I have been making this recipe for 5 years now. My family loves it! Everytime they know I’m going to make it they skip breakfast to eat all they can for lunch. Truly a keeper!!! I have all of Ina Garten’s cookbooks, love all the recipes. I would not change a thing on the recipe.