Perfect Roast Chicken

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This recipe turns out beautifully exactly how it's written - follow it!

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AWESOME!! this roasted chicken is totally amazing! i made it as directed and there was none left. my family loved it and i'll be making it again and again.

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Delish! Tender! I didn't use the fennel, but added lots of green beans. YUMMMMM!!!

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Finger-licking perfection! I had a 3.8 lb. "Mary's" free range, air cooled chicken (Whole Foods, $11.50, worth every penny! Because of the low weight, I roasted at 425 for 15 minutes, then turned it down to 375 for 1 hour. When the skin turned dark brown, I tented with a small piece of foil. It tested at 165 degrees. Let it rest for 30 minutes, and it was still steaming hot, juices just poured out when I cut into it.
I added 1/2 cup each of Noily Prat dry vermouth & unsalted, fat free chicken stock to the bottom of the pan. One of the very best chickens I've ever eaten. Thank you, Ina!

Update 4/29/13: Made it again, this time with a 4.8 lb. chicken, Roasted it for 1 hr. 15 mins at 425... using the Roast setting, it was slightly overdone. 1 hour is probably enough at this temp and weight. Will try again using the "Roast" setting for the last 30 mins. of cooking, as the broiler is on.

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This turns out perfect every time.

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Simply amazing! I was a bit skeptical considering it is still a roasted chicken, but I am so glad I tried it out. The skin was so crispy, the meat was juicy and the flavor was fabulous! I did not have thyme or fennel on hand but I did add small potatoes. My 12 year old daughter said the carrots were amazing and asked I double the amount next time. I also put some asparagus in during the last 15 minutes and they came out perfect. I did not make any other changes to the recipe. I will definitely make this this one again!

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AH-Mazing!!!! A friend brought us this for dinner when we had our first baby 3 years ago and I've literally been making it every other week since! It's one of those recipes that is so good and so easy that you can literally do it a couple times before you are able to do it with your eyes closed and still feel good about providing and amazing, delicious meal for your family! I love this recipe and I love Ina Garten!!

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There's a reason there are almost 700 reviews with a 5-star average for this recipe. As a new homeowner in my mid 20s, I've been trying to learn the basics of the kitchen, and who better to learn from than Ina - other than Julia! on how to roast a perfect chicken. The only thing I changed was that I added halved red potatoes to the veggies so I didn't have to make a starch side. I had a 5.5 lb chicken and at 1h26m, it tested exactly at 165. I let it rest for 20 minutes. I also stirred the veggies twice during the cooking to prevent any getting too dark, a common complaint I read in the reviews. I did not have to tent the chicken with foil, it browned to perfection. This was one of those "I can't believe I made this" meals. Love you Ina!

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This is the best roasted chicken I've ever made. I added chicken broth and a little white wine to the pan at the one hour point. After removing the chicken and vegetables, I poured the juices into a small pan and added a splash of Sambucca, reducing the liquid by about a quarter. I thickened the reduction with a mixture of cornstach and chicken broth and added a little light cream. A killer sauce!!

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This was wonderful. Simple to prepare and cook, and extremely flavorful and juicy. My boyfriend couldn't stop picking at it, even as we were cleaning up after dinner (he went straight in with his fingers. Next time I make this, I may follow Chef #816552's suggestion of adding stock, as quite a few veggies ended up stuck to the pan. Other than that, the roasted veggies that did come out of the pan were delicious (particularly the fennel. I added baby red potatoes and garlic to the mix as well, which I would recommend.