Ina Garten’s cookbooks have been a staple at our house for years! She shares so many great ideas for recipes and techniques – and she always makes the recipes look so easy to make.
Roasting a chicken with vegetables takes a total of about 2- 2 1/2 hours, but the prep time is only about 20 minutes. You will need a roasting chicken (about 5-6 pounds), fresh thyme, a lemon, a head of garlic, a large onion, some carrots and potatoes, and of course, butter.
Preheat your oven to 425 degrees. Rinse the chicken inside and out. Salt and pepper the inside of the chicken. Stuff the cavity with some thyme, the lemon halved, and the head of garlic, cut in half crosswise. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Place the onions, carrots and potatoes in the roasting pan. Toss with salt, pepper, thyme and olive oil. Spread around the bottom of the roasting pan.
Pllace the chicken on top of the vegetables. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Roast for about 1 1/2 hours. I loosely covered the chicken with foil after about 1 hour.
Doesn’t that look gorgeous? So easy and looks so amazing! After removing from the oven, cover with aluminum foil and let it rest for about 20 minutes. Slice the chicken onto a platter and serve it with vegetables. Yum!
For complete instructions, click on the link below. I added the carrots and did not use the fennel when I made it.
https://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe-1940592
