Ina Garten Roast Chicken with Vegetables Recipe
The Ina Garten Roast Chicken with Vegetables Recipe is simple, flavorful and perfect for family dinners. It combines juicy roast chicken with tender, golden vegetables.
Ingredients
- 1 whole chicken about 4–5 pounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 4 carrots peeled and cut into chunks
- 4 parsnips peeled and cut into chunks
- 1 large onion cut into wedges
- 1 lemon halved
- 4 cloves garlic smashed
- 4 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 cup chicken broth
Instructions
Preheat Oven and Prepare Chicken
- Preheat oven to 425°F (220°C). Rinse chicken inside and out. Pat dry with paper towels. Rub with olive oil, salt, pepper and paprika evenly.
Prepare Vegetables
- Place carrots, parsnips and onion in a roasting pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat all vegetables evenly.
Stuff Chicken
- Stuff chicken cavity with lemon halves, garlic, rosemary and thyme. Tie legs with kitchen twine. Place chicken on top of vegetables in the roasting pan.
Roast Chicken
- Roast in preheated oven for 1 hour 15 minutes to 1 hour 30 minutes. Baste occasionally with pan juices. Chicken is done when internal temperature reaches 165°F (74°C).
Rest Chicken
- Remove chicken from oven. Tent with aluminum foil. Let it rest for 10–15 minutes. This keeps meat juicy and easy to carve.
Serve
- Slice chicken and arrange on a platter. Surround with roasted vegetables. Spoon pan juices over chicken for extra flavor. Serve hot for a complete meal.
Notes
- Use a meat thermometer for perfectly cooked chicken.
- Pat chicken dry for crispy skin.
- Baste occasionally with pan juices for moist meat.
- Cut vegetables uniformly for even cooking.
- Let chicken rest before slicing to keep it juicy.