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Ina Garten Roast Chicken with Vegetables

Ina Garten Roast Chicken with Vegetables recipe
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This dish features a whole roasted chicken that is seasoned with butter, lemon, and herbs, 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.

Ingredients

Scale

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

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.

Find it online: https://inagartencooks.com/roast-chicken-with-vegetables/