Garlic Roast Chicken

Show: Barefoot ContessaEpisode: Chicken All the Time

Rated: 5 stars out of 5Rate itRead users' reviews (93)

RECIPE
COMMENTS & REVIEWS(93)

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
Ashley Pulaski, VA 03-09-2010
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Must-Have Chicken Recipe!!
Rated: 5 stars out of 5

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.Read more
recipe Garlic Roast Chicken
Lorraine Beaverton, OR 03-06-2010
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Perfect.... and laughing!!!!
Rated: 5 stars out of 5

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 ;) CezanneRead more
recipe Garlic Roast Chicken
Sean Brooklyn, NY 02-28-2010
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Outstanding!
Rated: 5 stars out of 5

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!Read more
recipe Garlic Roast Chicken
Ellen Lexington, VA 02-25-2010
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Making again after 5 days
Rated: 5 stars out of 5

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.Read more
recipe Garlic Roast Chicken
Terri Covington, KY 02-21-2010
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Best Chicken Ever
Rated: 5 stars out of 5

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.Read more
recipe Garlic Roast Chicken
COLETTE Herriman, UT 02-18-2010
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I don't know what happened but it wasn't great.
Rated: 3 stars out of 5

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.Read more