Ina Garten Roast Chicken With Vegetables Recipe

This Ina Garten Roast Chicken With Vegetables Recipe is a juicy and savory dish, which includes whole chicken and Yukon Gold potatoes. It’s a classic, foolproof recipe, ready in about 1 hour and 30 minutes.

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Ina Garten Roast Chicken With Vegetables Ingredients

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, quartered
• 1 bulb fennel, sliced (optional)
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon dried oregano

How To Make Ina Garten Roast Chicken With Vegetables Recipe

1. Preheat the oven: Set oven to 425°F (220°C).
2. Season the chicken: Pat chicken dry with paper towels. Season inside the cavity with salt and pepper. Stuff with lemon, garlic, and thyme.
3. Truss and coat: Tie the legs together with kitchen twine. Tuck wings under. Brush with butter and olive oil, then season with salt, pepper, and paprika.
4. Toss the vegetables: In a roasting pan, toss onion, carrots, potatoes, and fennel with olive oil, salt, pepper, and oregano.
5. Assemble for roasting: Place the seasoned chicken on top of the vegetables, breast side up.
6. Roast uncovered: Roast for 1 hour and 15 minutes or until a thermometer reads 165°F in the thickest part. Baste halfway through cooking.
7. Rest and serve: Let the chicken rest for 15 minutes before carving. Toss vegetables in the pan juices before serving.

Recipe Tips

• How to get crispy skin:
  Make sure the chicken is thoroughly dry before roasting and roast uncovered.
• Can I use other vegetables?
  Yes, try parsnips, sweet potatoes, or Brussels sprouts.
• How to tell when chicken is done?
  Use a meat thermometer to check that the internal temperature reaches 165°F.
• Do I need to baste the chicken?
  Basting helps keep the meat juicy and adds flavor, but it’s optional.
• What if I don’t have kitchen twine?
  Use aluminum foil strips or skip trussing entirely—it will still roast well.

What To Serve With Roast Chicken and Vegetables

This meal is nearly complete on its own but pairs well with:

• Crusty bread or dinner rolls
• Simple green salad
• Roasted asparagus
• Applesauce or cranberry sauce

How To Store Roast Chicken and Vegetables

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Freeze chicken and vegetables separately for up to 2 months. Thaw overnight and reheat in the oven.

Roast Chicken With Vegetables Nutrition Facts

• Calories: 480
• Protein: 35g
• Carbohydrates: 18g
• Fat: 30g
• Saturated Fat: 10g
• Cholesterol: 140mg
• Sodium: 450mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I prep everything the night before?
Yes, season the chicken and chop the vegetables in advance. Keep covered in the fridge until ready to roast.

What herbs can I substitute for thyme?
Rosemary, sage, or a mix of Italian herbs work well.

Do I need a roasting rack?
No, the vegetables act as a natural rack and add flavor to the drippings.

Can I make this in a Dutch oven?
Yes, roast uncovered in a large Dutch oven for similar results.

How do I make a pan sauce?
Deglaze the roasting pan with a splash of white wine or broth and simmer to reduce.

Try More Recipes:

• Ina Garten Fried Chicken Sandwiches Recipe
• Ina Garten Balsamic Roasted Beef Recipe
• Ina Garten Cod With Mustard Sauce Recipe