Perfect Roast Chicken

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this turned out great! evenn my picky husband thought it was great. I'll be making it again for sure, maybe cook it for 10-15 min less and adding more veggies and garlic. Thank you Ina!

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This was a very delicious chicken! I was suprised at the depth of flavor from such a simple recipe. Will be making it again !!

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My husband is a very plain meat-and-potatoes guy and the very first time I made this he loved it =0

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Excellent! Next time will add more veggies though.

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This was the most delicious chicken I have ever had...SO EASY, too! And while the meal takes about 2 hrs, start to finish, most of that time it's in the oven. If you're reading these reviews to see if you should make it, STOP READING and just do it! You will not be sorry...

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This was superb. There was a nice crispy crust. Excellent flavor. And the roasted vegetables were perfect. Absolutely loved it.

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I am embarrassed to admit that even though I've been cooking for years and consider myself a good cook, I had never roasted a chicken before. I saw Ina in Seattle last weekend and listened to her talk about this recipe in particular. I'm really glad I used it for my first attempt! I followed the recipe exactly with the exception of omitting the fennel (don't care for the flavor and adding new potatoes in its place. The chicken turned out so juicy that I had to use paper towels to mop up the juice before it ran onto the floor as I carved it! The veggies were perfectly cooked and not the least bit dry. I don't understand other reviewers who said that their veggies burned - I had plenty of liquid left in the bottom of the pan. Don't be afraid of the temp, just watch the bird carefully if you're worried and you should have "perfect" results.

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I have prepared this many times and wouldn't think of changing a thing! We have the dark meat the day I roast the chicken then a Southern Chicken Salad the next day! It is easy to get it ready for the oven and then relax while it is roasting. Thanks Ina for a real keeper.

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This was absolutely delicious. My family doesn't like thyme, so we omitted that, and still it was fabulous! I added some chicken broth and white wine to keep it from burning on the bottom. Our favorite chicken by far.

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This is really a great recipe for roasting chicken. Simple and straightforward without having to do any crazy steps to a delicious chicken. I have made this many times, and often find that the veggies are overcooked and burned from the amount of time it takes the chicken to roast. I think my roasting pan is a little large for a chicken, maybe meant just for a turkey and the veggies are too spread out in the pan. Last time I made it I made some changes. I did not use fennel, but I used carrots, onions and potatoes (no need to make an additional starch with potatoes mixed in. I made enough veggies to fill the pan which meant about two onions, six carrots and about 2 lbs of small new white potatoes quartered. The veggies were nicely caramalized and not inedible as they have been before. Good luck and don't skimp on the salt on the chicken, it might seem like a lot, but when roasting it really needs a good amount of salt! Thank Ina once again!!!