Garlic Roast Chicken

Total Time:
2 hr 15 min
Prep:
30 min
Cook:
1 hr 45 min

Yield:
3 to 4 servings
Level:
Intermediate

Ingredients
  • 1 (5 to 6-pound) roasting chicken
  • Kosher salt and freshly ground black pepper
  • 2 heads garlic, cut in 1/2 crosswise
  • 1 lemon, halved
  • 1/2 large Spanish onion, thickly sliced
  • 4 carrots cut diagonally into 2-inch chunks
  • 2 large Yukon gold potatoes, cut into 6 pieces
  • 4 tablespoons butter, melted
Directions
Watch how to make this recipe

As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.

When you are ready to cook the chicken, first preheat the oven to 425 degrees F.

Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.

When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.7 163
I love this recipe and have made it many times. It's a variation of an Ina Garten previous recipe. If you don't have the hard garlic---garlic power is OK. Also, because of my partial Italian heritage I put Oregano and Parsley inside the Chicken...(with Thyme...that I saw other's use). Further, I add a bit of an Onion inside---and often use 2 or 3 types of Onions-Red, Sweet and Brown in the vegetables.<div>But remember, simple is good---and don't sweat varying the ingredients a bit.</div> item not reviewed by moderator and published
I've made this recipe 4 times now and it's delicious! It feeds my family of 5 and they all love it. My veggies are done the same time as the chicken so I just cover them with foil. item not reviewed by moderator and published
Fantastic, I used leeks instead since some people in the home I take care of can't have regular onions. I also did two birds at the same time, and added a little home made soy sauce substitute to the melted butter before drizzling over the chicken and vegetables... item not reviewed by moderator and published
if you want a burnt chicken with hard veggies try this one terrible item not reviewed by moderator and published
This recipe is amazing!!! So simple, anyone can do it. A little something I will do differently next time - double the vegetables!! They were incredible. I used a 5 pound roaster so I was only able to use one half of the lemon, but it was still delicious. We ate the roasted garlic cloves instead of just getting rid of them. Oh my! What a treat. I'm looking forward to making soup with the carcass and some of the white meat left over. It will be divine, I'm sure. item not reviewed by moderator and published
This is so ridiculously easy and tasty. I follow the directions except I use 1/2 bag of baby carrots instead to make the prep quicker. I also add a handful of fresh thyme to the cavity of the chicken with the lemon and garlic. So good. Everyone loves it! item not reviewed by moderator and published
This is THE BEST chicken in the universe. item not reviewed by moderator and published
Super simple and tastes fantastic! Great as-is. This recipe is now a staple in my kitchen, and the chicken always comes out flavorful, moist, and beautiful. Tasty modifications: I stuff fresh sage and several springs of fresh thyme in with the lemon and garlic. Also can make a little mix of fresh and dried herbs, salt, pepper, etc. to sprinkle in the cavity and rub under the breast skin. item not reviewed by moderator and published
moist &amp; delish! Simple flavors- which usually aren&amp;#39;t my first choice, but it&amp;#39;s a great classic. Couldn&amp;#39;t believe how moist it was without any basting. I had a 5lb chicken in a dutch oven with no lid and it took 1 hr and 5 min at 420 convection. My carrots were more than done and didn&amp;#39;t need to go back in for 15 while chicken rested. I&amp;#39;ll add more carrots next time and really pack the sides to hopefully help with the overcooking. item not reviewed by moderator and published
This is the BEST roast chicken!! What I love most is the potatoes and veggies absorb the chicken juice and butter. And how can you beat a complete dinner in one pan? Ina&amp;#39;s recipes never disappoint. Elegant dish item not reviewed by moderator and published
I have never been able to roast a bird without it becoming jerky... but this recipe was AMAZING!!! My husband even complimented me on it! I did make one small change I injected herb butter into the meat prior to cooking. I served with homemade ratatouille. Yummy! Will be making this again and again. item not reviewed by moderator and published
Made this recipe tonight and it was AWESOME!!!!! It was the most moist roasted chicken I have ever made. The meat just fell off the bone..... I will definitely be making this again item not reviewed by moderator and published
This recipe was easy to follow, the chicken came out delicious, it is one of my favorite recipes. item not reviewed by moderator and published
AMAZING!!!!!!! I only had a 2.5 lb chicken so I cut back on the cooking time (about an hour and 5 min and cut up enough veggies for 2 people. I had red onion, red potatoes, and carrots. Threw it all in my dutch oven and it came out so MOIST and FLAVORFUL! My husband ate it all up and said not to use another recipe again, just to keep making this one! Thanks Ina, you are an inspiration for fabulous cooking. item not reviewed by moderator and published
Cannot get any easier than this!!!. I use Wegman's chicken roasters for this recipe. Very easy to prep. I also used a stick of butter and just poured over chicken and vegetables. Chicken was picture perfect! item not reviewed by moderator and published
I have roasted many a chicken and served them with potatoes and vegetables: roasted separately, grilled, steamed, boiled, mashed, baked you name it. But I never roasted the potatoes and vegetables in the same pan as the chicken. I used a whole stick of melted butter, brushed the chicken then drizzled the rest over the potatoes, carrots and onion around the bird. A liberal grind of peppercorn mélange and sea salt over the entire pan. As a retired U.S. Army Paratrooper I can only think of one word to describe the taste of this dish. HOOAH! item not reviewed by moderator and published
This is very juicy, and the vegetables absorbed all the flavor, tastes great, especially the potato. I also added some mushroom. The butter on the skin is amazing! It made the chicken skin so crispy! The only problem is the carrots are still not soft at the end. item not reviewed by moderator and published
Made this recipe over Easter weekend. Would def add more potatoes and carrots next time, maybe even some sprouts. However, my onion did burn and I put an aluminum tent over my chicken for first 30 mins to make sure chicken didnt come out dry, and my chicken skin did not brown as nice as Ina's. I also used a red onion because I couldn't find a Spanish onion. Planning to try it again. Note that the Yukon gold potatoes came out deelish! item not reviewed by moderator and published
It is easy, fast and yummy. I love the simplicity and the taste! Thanks item not reviewed by moderator and published
This is my new go to recipe. It's as easy as peeling a few veggies. The lemon and garlic favor combination is perfect. Moist flavorful chicken with perfectly roasted potatoes and carrots every time. Thanks, Ina. item not reviewed by moderator and published
I know I've reviewed this before....but I cannot find it. Anyway I would give 100 stars if I could, I've made this so many times I can't even tell you all. The BEST chicken recipe EVER, so easy and soooooo moist and tasty...I just love you Ina for sharing this recipe!!!!!!! item not reviewed by moderator and published
I love this recipe!!! I also add yams and other vegetables like brussel sprouts. I add 1 Cup of chicken broth at the beginning of the roasting period, and 1/2 way through I add 1 Cup of water with a Chicken bouillon cube. It is so delicious and easy in one pan. Left overs are even better. item not reviewed by moderator and published
Amazing - chicken was moist and veggies were the best I've ever had!! I cooked mine for 1 1/2 hours and it was perfect! item not reviewed by moderator and published
Excellent chicken. So easy, it's going to become my winter chicken standard recipe (summer is beer-can on the grill. As I love veggies, I doubled the amounts of carrots, onions and potatoes. Just a perfect recipe! item not reviewed by moderator and published
I used a smaller chicken so cooked it a little less but turned out awesome. Wonderful flavor and very juicy. item not reviewed by moderator and published
I did not like this recipe. The chicken came out drier than I anticipated. I think the temp is too high or something. I did like the potatoes and carrots but wil next time add some hot pepper flakes to the potatoes and carrots before I serve next time to give it a little bit of a kick. item not reviewed by moderator and published
It was fantastic! Family really loved the flavor! Thanks Ina.. item not reviewed by moderator and published
We make this chicken maybe once a week if not more, very rarely have leftovers. Its a definite fool proof recipe for delicious browned and juicy chicken and the roast vegetables make it amazing. This recipe has worked with all types of guests or even when its just me and my husband eating in. Try it. I make mine with a little bunch of thyme tied and added to the cavity with the garlic and lemon. Not only is the chicken great but I love the smell of this herb roasting in the chicken wafting throughout the house. item not reviewed by moderator and published
It was easy to follow, requires few ingredients. Simple to follow recipe. However, its a little bland for my taste, but I've been accused of using too many herbs and spices in the past so hopefully it passes the taste test of my friends and loved ones. Pretty, golden roast though. Oh... My roast was 7+ lbs so 1-1/2hours was not nearly enough time... even at 425 I kept it in the oven over 2 hours ... the juices were still a little pink at 1-1/2... turned the oven down to 250 and just let it finish ... nice and tender too. item not reviewed by moderator and published
I've been making this chicken for over two years, and it never disappoints. I have turned so many friends onto it that they call it Rebecca's chicken. I like to buy the chickens with the pop-out thermometers and leave the bird in for another 30 minutes after it pops. This insures that the skin will be golden brown. This dish is never ever dry. Always juicy and great for days after. item not reviewed by moderator and published
This is a fabulous recipe...delicious and simple...real comfort food. I wish people would stop rating a recipe when they haven't made it!! And it is ridiculous to say I made this with table salt and thighs and it didn't turn out well!!! That's not the recipe, folks! That's YOUR recipe! Don't rate it here! item not reviewed by moderator and published
This is just fabulous! Amounts of everything were perfect for me. Used some baby carrots, russet potatoes and yellow onion. My chicken was on the smaller side- 3.5 lbs. or so. It only took an hour and 5 minutes. The veggies were perfect after another 20 minutes in the oven. Used a smaller baking dish, so just the edges of the veggies burned which we LOVE! Chicken was wonderfully moist with a salty, crunchy skin. I squeezed the lemons into the pan juices and poured over everything like a sauce. My garlic cloves weren't completely roasted as my chicken wasn't in as long, but I popped them back in the oven wrapped in foil to finish. Thanks Ina, this is a recipe that feeds the soul! item not reviewed by moderator and published
So delicious and quite simple. My family loves this dish. I do add more veggies because they are devoured quickly. Just a fabulous dish. item not reviewed by moderator and published
more garlic needed item not reviewed by moderator and published
So so so perfectly delicious! The chicken and vegetables turned out so delicious! Make sure to also drizzle your vegetables with the melted butter, and season them as well. They are just yu--mmy. Next time I will make this, I will use two large onions instead of one and just use the whole packet of carrots instead of just 4, because my whole family ended up finishing up the vegetables immediately, and wanting some more. Thanks Ina for the wonderful meal, this recipe is definitely a keeper!. item not reviewed by moderator and published
All I can say about this recipe is OMG!! Everyone in my family loves this chicken! I always add extra lemon and carrots to mine. item not reviewed by moderator and published
Wonderful! Very flavorful, easy, and created a wonderful presentation with the roasted vegetables surrounding the chicken. I will definitely do this one again! item not reviewed by moderator and published
Absolutely delicious and easy to do! Thank you Ina! item not reviewed by moderator and published
I made this today for company and it was a hit. I added 8 ounces of button mushrooms and a zucchini thickly sliced to the other vegetables when I removed the chicken and roasted the vegetables for the additional 15 minutes. We all loved the garlic and lemon taste. This is a definite repeater. item not reviewed by moderator and published
This is really delicious as is. I didn't change anything. The vegetables were fabulous. I wonder how much difference the garlic and lemon makes inside the bird, since I don't really think I tasted it. It was so good, that I will just trust Ina and do it anyway. She hasn't let me down yet. item not reviewed by moderator and published
Finally a recipe where the veggies taste as good as the chicken. I'm making this for the third time now in 2 months. Now I have to make up my mind between the Lemon Chicken with Croutons recipe and this one. Both are superb! Thanks Ina! item not reviewed by moderator and published
My husband and I LOVE to cook and we LOVE good food. I decided to make this dish for "Sunday dinner" -- just as a change to the usual roast chicken. This was fantastic!! The chicken was moist, juicy and flavorful. And this was so easy! I served Ina's 'Parmesan Roasted Asparagus' along with the rest of the vegetables, just to have a green veggie along with the root veggies. We've been married for almost 33 years and my husband proclaimed this "one of the best meals you've ever made"! item not reviewed by moderator and published
I didn't think this would taste so good since the recipe sounds really simple and basic. But WOW, it was so delicious!!!! The vegetables taste so good and the chicken was really moist. item not reviewed by moderator and published
Ina always has the right recipe for family or just having few a friends over. The chicken comes out delicious and juicy it is always better than picking up a bird that has set under Uv's for God knows how long in your local grocer. The veggies I believe can be substituted or some may be added to the already delish dish.:) item not reviewed by moderator and published
This was AWESOME! The vegetables were so sweet and tender! I didn't get a lot of flavor from the lemon, and the flavor I did get, I didn't like too much. Next time, I'll make it without the lemon. This recipe is definitely a keeper! item not reviewed by moderator and published
Delish and easy. my favorite item not reviewed by moderator and published
Wow! What a keeper of a recipe! I've seen Ina make this recipe on her show, but had never gotten around to making it. Until last night. Holy cow! My husband, 4 and 2 year old cleaned their plates. Even my hubs, who is not a fan of roasted chicken liked it. Totally easy, and not to mention cheap. I didn't have a lemon on hand, so I used an orange. I did all the veggies in the recipe, plus threw in a bag of frozen brussel sprouts. mmmm...mmmm...mmm..this one is going in the recipe book for sure! Ina rarely lets me down, and this recipe is no different! item not reviewed by moderator and published
Wow. I made this tonight and it was delicious! The meat was so tender and juicy and I used the drippings to make a wine sauce to pour over the top. I don't know if using an organic chicken made a difference, but it was certainly the best roast chicken I've ever eaten! item not reviewed by moderator and published
FABULOUS. item not reviewed by moderator and published
Used this recipe for my first try at roasting a chicken, and now it's my go-to! item not reviewed by moderator and published
Sooo Good! and fairly easy! Taking the chicken out and letting it sit covered for 15 minutes makes it so tender and keeps it juicy. I use this method whenever I roast a chicken now. Sometimes I also stick in some sprigs of fresh rosemary to give it an extra kick of flavor. The savory aroma lures my husband to the table. This is definitely a dish that you can count on again and again. No worries if you are buying the chicken and making it the same day, it will be just as delicious ;) item not reviewed by moderator and published
THE BEST CHICKEN EVER- oh my god- it was the best- so juicy and tender- I will make this again and again and again- I also had injected some of the butter into the breast before cooking- it was awesome- now I will experiment with different seasonings...I didn't do the veggies- I made a green bean casserole to go with this item not reviewed by moderator and published
Our chicken came out very juicy! I will definitely be making this recipe again...I also doubled the veggies. item not reviewed by moderator and published
I made this for dinner the other night and have been enjoying the leftovers! Nothing better than potatoes &amp; carrots roasted beneath a chicken! I bought the chicken same-day so didn't get to pre-salt it as recommended but it still came out tender and juicy. Thank you, Ina, for another fantastic recipe! item not reviewed by moderator and published
Wonderful!!! Loved the chicken and the roasted vegetables. I am not an experienced cook and this was still easy for me. This is now on the regular menu at our house. item not reviewed by moderator and published
I have been cooking for years but have never roasted a chicken. Ina made it look so easy on the show I decided to try it. It was a hit! Thanks Ina for making a great meal seem so easy to make. item not reviewed by moderator and published
Hi Ina... thanks for sharing this recipe... It was my first time ever to made roast chicken... western style... and turn out to be super delicious.. the chicken is so juicy and crispy.. nyum nyum.... love to see you cook!! item not reviewed by moderator and published
With all the raves I expected something spectacular. Unfortunately, the only really excellent part of the recipe was the carots. The chicken tasted pretty muchy like any good roasted chicken but entailed a lot more work. I was disappointed, item not reviewed by moderator and published
This could not better. I only use this method when roasting chicken. I have changed up the vegetables/spices depending on what I have on hand. Each and every time the chiken has been delicious. With almost no effort, a meal that is gormet worthy. Give it a try, you will be delighted. item not reviewed by moderator and published
I really enjoyed making this recipe. Very easy prep., I had all the ingredients and the best part was really good chicken. The only changes that I made was I added olive oil to the vegetables and a bit of salt and pepper. The chicken turned out very moist and full of flavor. Will definitely do this recipe over and over. item not reviewed by moderator and published
This is an excellent base recipe for roast chicken. I poured a mixture of white wine &amp; chicken broth into the bottom of my pan while roasting. I only used the onion with the chicken too. After the chicken was finished I roasted carrots coated in olive oil and sea salt for 20 minutes. It was SO GOOD and very moist. item not reviewed by moderator and published
I have made this chicken recipe for the second time and the chicken skin does not burn like most other roasted chicken and the meat is really really moist!!!! The vegetables are also wonderful they are tender and have a great taste!!! I have doubled up on the vegetables and I used baby carrots, and sweet validia onion and russet potatoes and they still are delicious!!! Thanks Ina for this wonderful recipe item not reviewed by moderator and published
Made this for the first time tonight. After reading the reviews, I doubled the amount of vegetables. Perfect chicken, perfect veggies. My husband couldn't get enough. Planning on making it for company next time with a salad and some toasted bread. Will use the roasted garlic on the bread. Easy, delicious, clean-up's a snap. What's not to like. item not reviewed by moderator and published
This recipe is amazing. The veggies were so good the first time I made it that I doubled them the second time and it was even better! Thanks for such a great and easy recipe! item not reviewed by moderator and published
I tried this recipe 2 times. I tried cooking the vegetables even longer, but not alot of taste and the vegetables were not cooked and I had cut all of them to the same size. I love watching Ina. Barefoot Contesa is my favorite show and I tape them and try alot her recipes, but unfortunately this one did not turn out for me. item not reviewed by moderator and published
I rarely take the time to comment on a recipie, but when I saw Ina make this the other day, I had to try it. No doubt this is the moistest chicken I've ever had! And the vegetables??? I roast veggies all the time, but these were so full of flavor! This is a must try recipie!!! item not reviewed by moderator and published
I cooked this recipe as an alternative to my traditional roasted chicken, it was wonderful! As I used an 8-pound bird I had to adjust the quantities a little and I added sweet potatoes to the vegetables, The mixture of sweet and savory was terrific, skin was so crispy and the meat was really moist. This was GREAT!!! item not reviewed by moderator and published
i don"t cook but the i try recipe is one of the best it is fast and easy to do i love it :) item not reviewed by moderator and published
I have made this over and over again. Never dissappointed! item not reviewed by moderator and published
I've made this a few times and it's really simple and tasty. It's very customizable so you can add different vegetables, herbs, etc. item not reviewed by moderator and published
This recipe is so tasty and so easy to make! item not reviewed by moderator and published
I love roast chicken so much! This is a great recipe, thanks Ina. I've just started a cooking blog, and roast chicken is my first recipe. Check it out at www.keslerskitchen.blogspot.com I hope it compares to Ina's fantastic chicken! :) item not reviewed by moderator and published
First of all PLEASE follow the directions and use KOSHER salt. Cut the veggies into large chunks. This recipe makes the best roast chicken ever. I'm a very experenced cook, and I have made this recipe at least 20 times in the past year. If your oven is set correctly, if you have purchased a big enough chicken (smaller will burn) and you FOLLOW THE DIRECTIONS you will have a perfect roast chicken. Please do not pay any attention to the people who tell you to leave out or reduce the salt! USE KOSHER SALT!! I have taught this recipe to several beginning cooks. Their first reaction is that it "was Sooooo easy" and of course their families loved it and thought they were brilliant! Using a roasting pan that just holds the chicken and veggies (extra veggies are a good idea) with no room left over will also keep the veggies from burning. Caramalizing is NOT burned! Don't be afraid to try this! item not reviewed by moderator and published
As experienced cooks, let me tell you that this recipe is AMAZING!! It is super simple to make, cleanup is a breeze (make it in a foil roasting pan) and everyone loves it!! My boyfriend tells EVERYONE about it. Every cook should have this recipe as their go-to roast chicken. Feel free to mix and match the veggies but please!...leave the chicken alone because it is perfect!! Everytime. item not reviewed by moderator and published
If u follow the recipe, this is absolutely delicious. If you dont know the difference between table salt, sea salt, and kosher salt then you REALLY need to follow the recipe. Cracking up at the people saying its salty. OBVIOUSLY they used every day Morton table salt. Some people are just not destined to cook ;) Cezanne item not reviewed by moderator and published
Simple, cheap and unreal flavor! Do yourself a favor and add this to your repertoire...no matter what your cooking skill level. This is my first Ina recipe that I have cooked and WILL NOT be my last. Thanky you so much! item not reviewed by moderator and published
Both my husband and I loved this chicken. But the veggies burned and it was greasy. Tonight I'll use a larger bird and cook convection, not use as much salt. item not reviewed by moderator and published
My husband made this for our Valentine's Day dinner and it was delicious!!! It was extremely moist and tender. He didn't have any problems following the recipe and the chicken looked picture-perfect out of the oven. He did take the advice of other reviewers and doubled the vegetables, which were also delicious. We enjoyed the chicken for lunch the next day and still had some left for a fiesta chowder recipe, nothing went to waste. Thanks Ina for another GREAT recipe. item not reviewed by moderator and published
The drippings were very bitter and I can only assume it came from the lemon. I also had to cook the chicken 45 minutes longer than the recipe called for. I know my oven is working properly. I used the juices running clear test and they weren't at the approximate time the bird should have been cooked so then I double checked with a meat thermometer and sure enough it wasn't done. By the time the juices did run clear and the meat thermometer read the right temperature the meat was dry. Everyone says it is wonderful but it didn't work out for our family. item not reviewed by moderator and published
Thanks Ina.....Simple Recipe and Delicious! My husband said it is the best chicken he has ever had! Now I'll be making it weekly like you Ina! Thanks, Nancy item not reviewed by moderator and published
This was also my first time roasting a chicken.. This was the best chicken I have EVER tasted.. Ina, you are sooooo on my TOP 3 LIST of CHEFS!!! ------------- KOSHER SALT PEOPLE!!!! ITS LIGHTER THAN TABLE SALT---------------- item not reviewed by moderator and published
Do you people NOT READ all the other comments? Ina uses KOSHER SALT not table salt. Anyone who watches her knows this by now. There is a major difference between the two. Do yourself a favor and go buy some and quit complaining. I made this according to the recipe and it was seasoned perfectly. In fact all her recipes are excellent if you use exactly what she uses. item not reviewed by moderator and published
This was my first attempt at a roast chicken and after cooking this recipe I am wondering where it has been all my life. The chicken was moist, flavorful, and golden brown. The veggies were all fabulous and I'm so glad I added extra including some mushrooms. My husband and I are looking forward to our leftovers tonight. Thanks Ina for another great recipe. item not reviewed by moderator and published
This is the first roast chicken I've made and it all turned out so good! I followed all the directions except for after I removed my chicken, I turned my veggies and put them back in the oven and turned it off, just to keep them warm because they were cooked through. I think my favorite part were the veggies, they were caramalized yummy goodness! With a side salad and toast, the whole thing fed six adults. I will definitely make this again! item not reviewed by moderator and published
Its great, my husband loved it and just one thing I put little bit of the butter on my veggies and season them with salt and pepper and yummy my husband love it!!! item not reviewed by moderator and published
I cooked a 5 pound chicken at 425 but had to turn it down after about a half hour. The onions did burn up but the carrots and potatoes were wonderful. Next time I would add more veggies and not cut them as small. I don't know how you can keep the temp at 425 without burning the chicken. Still my husband said it was the moistest and most flavorful chicken I had ever made. i plan on making this for company. Really lovedit. Ina has really inspired me to get back into cooking!! Love the Foodnetwork. Marguerite item not reviewed by moderator and published
what is with the salt? all that Sodium Chloride is not good for anyone but Ina you are my chiken lady please go easy on the salt item not reviewed by moderator and published
Did everyone see ALL the salt that Ina used???? item not reviewed by moderator and published
Thank you Ina! I have 74 chicken recipes in my pesonal cook book and my husband said it was the best chicken he had ever eaten and I agree. It was SO moist and the vegetables had so much flavor. The only thing we were disappointed in was that there weren't more carrots in it. Next time I will definitely double the carrots. Besides the fact that it was the best, it was super easy to prepare. This will go into my recipe book as # 1!!!!!! item not reviewed by moderator and published
I've watched this on Ina's show several times but never tried it until tonight. Whole chickens were on sale this week really cheap. I bought one thinking I'd give the recipe a try. WOW, this was fabulous and total all together was less than $7.00 for four of us. item not reviewed by moderator and published
I make this at least once a month. It is a great go to recipie. Thanks Ina for your great show and your love to food! Foodie here! :D item not reviewed by moderator and published
Excellent, juicy, easy to make, and healthy item not reviewed by moderator and published
I have made this recipe a few times now and it comes out perfectly every time! I had never roasted a chicken before and this was so so easy! I added a little chicken seasoning to the outside of the bird for some extra flavor. The carrots are so sweet and soft and the rest of the veggies are just perfect! I have made this with a 5lb chicken as well as two 3 pound chickens and both times it came out great. I would definitely recommend this recipe, so easy and so delicious! item not reviewed by moderator and published
Great recipe, even for a roasting novice. I added some celery to the veggies but otherwise followed the recipe. My veggies didn't need the extra 15 minutes so I took everything out together once the roaster timer "popped up." We are still loving the leftovers! item not reviewed by moderator and published
Even for an inexperienced cook like me, this recipe worked out nicely. I used a smaller sized chicken and a shorter cooking time, but like other posts have mentioned, the recipe is fool-proof regardless of the deviations. Now that I've successfully roasted a chicken for the first time ever, this meal will become a weekly tradition in my house. item not reviewed by moderator and published
The main 2 things I like about this is its simplicity in preparing and the carrots are oh so good - like candy item not reviewed by moderator and published
it is sooooooo moist and tender you will love this chicken. Ina your the best!!! item not reviewed by moderator and published
This is perfect! I did it exactly like she said to, and it came out the most moist perfect roasted chicken I think anyone could have asked for! I was a little scared because I had never roasted a chicken before (I know, pathetic) but I just threw it in the oven and walked away, and didn't come back until the time was up! This lady really knows how to cook!!! Thanks again Ina! item not reviewed by moderator and published
I am about to make this, the reviews sealed the deal and I love Ina anyway! Using chicken thighs because its what I have in the fridge which I am hoping will help with the problem of the veggies being done first. I am just going to smash the garlic and squirt some lemon juice on top of the chicken. Can't wait to see how it comes out! item not reviewed by moderator and published
Made the recipe per instructions, except did cook the chicken the same day I bought it. Added mushrooms (halved) and sweet potato to the veggie mix. Absolutely wonderful!! Next time will add more onions, mushrooms, and sweet potatoes. Will also cut back on the butter... ;-) item not reviewed by moderator and published
I also didn't need to put the veggies back in the oven once they all came out. We like ours on the crisp side and they were just perfect. That being said, next time I'm doubling all the veggies so it may require some extra time in the oven while the chicken rests. If I could, I would give it 6 stars!! I will also add fresh thyme in the cavity next time, just because I love the flavor. It DOESN'T need it. It's just our taste. item not reviewed by moderator and published
Why mess with a good thing and change it around....Ina made it best!!!!! item not reviewed by moderator and published

Not what you're looking for? Try:

Garlic-Roasted Chicken

Recipe courtesy of Food Network Kitchen