Ina Garten Roast Chicken with Vegetables

Ina Garten’s Roast Chicken with Vegetables is a classic, comforting dish that delivers perfectly juicy chicken with crispy skin, surrounded by flavorful, caramelized vegetables. This one-pan meal is infused with garlic, fresh herbs, and a hint of lemon, making it a foolproof, elegant dinner that is both easy to prepare and incredibly satisfying.

What Is Ina Garten Roast Chicken with Vegetables?

This dish features a whole roasted chicken that is seasoned with butter, lemon, and herbs, and then roasted atop a bed of onions, carrots, potatoes, and other vegetables. As the chicken cooks, the drippings infuse the vegetables with rich, savory flavors, creating a complete meal in a single roasting pan.

Other Ina Garten Recipes

• Ina Garten Roast Chicken
• Ina Garten Roast Lemon Chicken
• Ina Garten Lemon Chicken Thighs
• Ina Garten Chicken Parmesan with Tomato Sauce

Reasons to Try Ina Garten Roast Chicken with Vegetables

• One-pan meal – The chicken and vegetables cook together, making cleanup easy.
• Juicy and flavorful meat – Roasting at high heat locks in moisture.
• Crispy golden skin – Butter and high roasting temperature create perfectly crisp skin.
• Perfect for meal prep – Leftovers can be used in sandwiches, soups, or salads.
• Great for any occasion – Works for both weeknight dinners and special gatherings.

Ingredients Needed to Make Ina Garten Roast Chicken with Vegetables

For the Roast Chicken:

• 1 (4-5 pound) whole chicken
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, melted
• 1 lemon, quartered
• 1 head garlic, halved crosswise
• 1 bunch fresh thyme (or rosemary)
• 1 teaspoon paprika (optional)

For the Vegetables:

• 1 large onion, thickly sliced
• 4 carrots, peeled and cut into chunks
• 4 Yukon Gold potatoes, cut into quarters
• 1 bulb fennel, sliced (optional)
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• ½ teaspoon dried oregano

Instructions to Prepare Ina Garten Roast Chicken with Vegetables

Prepare the Chicken:

• Preheat the oven – Set to 425°F (220°C).
• Season the cavity – Pat the chicken dry with paper towels, then season the inside with salt and pepper. Stuff with lemon quarters, garlic halves, and fresh thyme.
• Truss the chicken – Tie the legs together with kitchen twine and tuck the wing tips under the body.
• Coat with butter and seasoning – Brush the chicken all over with melted butter and olive oil. Sprinkle with salt, pepper, and paprika for extra color.

Prepare the Vegetables:

• Toss the vegetables – In a large roasting pan, toss the onions, carrots, potatoes, and fennel with olive oil, salt, pepper, and oregano. Spread evenly in the pan.
• Place the chicken on top – Set the seasoned chicken on top of the vegetables, breast side up.

Roast the Chicken and Vegetables:

• Roast uncovered – Cook for 1 hour and 15 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (75°C). Baste the chicken with pan juices halfway through cooking.
• Rest before serving – Remove the chicken from the oven and let it rest for 15 minutes before carving. Toss the vegetables in the pan juices before serving.

What Goes Well With Ina Garten Roast Chicken with Vegetables

• Serve with crusty bread – Great for soaking up the flavorful pan juices.
• Pair with a light salad – A simple arugula or spinach salad adds freshness.
• Drizzle with pan gravy – Made from the roasted drippings for extra richness.
• Enjoy with a glass of white wine that complements the citrus and herb flavors.
• Serve with roasted Brussels sprouts – Add another layer of roasted goodness.

Key Tips for Making Ina Garten Roast Chicken with Vegetables

• Dry the chicken before seasoning – Ensures crispy, golden skin.
• Roast at high heat – Creates a flavorful, caramelized exterior while keeping the inside juicy.
• Baste the chicken during roasting – Helps keep the meat moist and flavorful.
• Use a meat thermometer – Ensure the chicken is perfectly cooked without overcooking.
• Let the chicken rest before slicing – Keeps the meat juicy and prevents dryness.

Creative Variations of Ina Garten Roast Chicken with Vegetables

• Use different root vegetables – Try parsnips, sweet potatoes, or turnips.
• Add balsamic glaze – Drizzle over the vegetables before roasting for added depth.
• Incorporate rosemary butter – Mix chopped rosemary into the melted butter for extra herbaceous flavor.
• Make it spicy – Add crushed red pepper flakes for a bit of heat.
• Stuff with oranges instead of lemons – Adds a slightly sweeter citrus flavor.

Storage Guidelines for Ina Garten Roast Chicken with Vegetables

• Refrigerate leftovers – Store in an airtight container for up to 4 days.
• Freeze for longer storage – Shred and freeze for up to 3 months in a sealed bag.
• Store pan drippings separately – Use for making a flavorful gravy or broth.

Reheating Tips for Ina Garten Roast Chicken with Vegetables

• Oven method – Reheat at 350°F for 15-20 minutes for the best texture.
• Microwave for quick reheating – Heat in 30-second intervals, covered with a damp paper towel.
• Reheat in a skillet – Adds a crispy texture to the skin while warming the meat.

FAQs

How do I keep roast chicken from drying out?

Roasting the chicken at a high temperature (425°F) and basting it with pan juices helps lock in moisture. Letting the chicken rest for at least 15 minutes before slicing allows the juices to redistribute, keeping the meat tender.

Should I cover the chicken while roasting?

Roasting uncovered ensures a crispy, golden-brown skin. If the skin starts to brown too quickly, loosely tent the chicken with foil for the last 20 minutes of roasting.

Can I use boneless chicken for this recipe?

Yes, but boneless chicken cooks faster and won’t be as juicy as a whole bird. Reduce the cooking time to about 30-40 minutes and check that the internal temperature reaches 165°F.

What vegetables work best for roast chicken?

Root vegetables like carrots, potatoes, onions, and fennel work best as they caramelize well in the pan juices. You can also add Brussels sprouts or parsnips for variety.

Wrapping Up

Ina Garten’s Roast Chicken with Vegetables is a classic, no-fail recipe that delivers perfectly cooked chicken with deeply flavorful roasted vegetables. Whether served as a cozy family dinner or for entertaining guests, this dish is a guaranteed crowd-pleaser. Try it today and enjoy a simple, elegant, and delicious meal!

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