Garlic Roast Chicken

Show: Barefoot ContessaEpisode: Chicken All the Time

Rated: 5 stars out of 5Rate itRead users' reviews (84)

RECIPE
COMMENTS & REVIEWS(84)

Cook Time:
1 hr 45 min
Level:
Intermediate
Yield:
3 to 4 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 1 hr 45 min
Total:: 2 hr 15 min

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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

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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Comments & Reviews

recipe Garlic Roast Chicken
Kristi Gig Harbor, WA 02-01-2010
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Fabulous Roast Chicken
Rated: 5 stars out of 5

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.Read more
recipe Garlic Roast Chicken
Tiffany Murphy, TX 01-31-2010
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First Roast Chicken.... AWESOME!!!!
Rated: 5 stars out of 5

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!Read more
recipe Garlic Roast Chicken
Ale las vegas, NV 01-30-2010
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LOVE IT!!!!!!!!!!!!!
Rated: 5 stars out of 5

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!!!Read more
recipe Garlic Roast Chicken
Marguerite Raymond, ME 01-30-2010
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My husbands favorite!!
Rated: 5 stars out of 5

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. MargueriteRead more
recipe Garlic Roast Chicken
martha Brownsville, TX 01-28-2010
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Sodium Chloride?
Rated: 1 stars out of 5

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 saltRead more
recipe Garlic Roast Chicken
null null, null 01-27-2010
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Ina is the SALT QUEEN
Rated: 1 stars out of 5

Did everyone see ALL the salt that Ina used????