Roast chicken with vegetables can work equally well in a casual meal or an elegant affair. Food Network's Ina Garten shares an easy recipe for the perfect roast chicken with vegetables. Start by cleaning off any remaining pin feathers, pat the bird dry, then stand it with the open end facing up. Salt and pepper the inside, then insert one quartered lemon, a whole head of garlic (halved), and some stalks of fresh thyme. Melt about 2 tbsp of butter in a sauce pan, being careful not to burn it. Butter is better than olive oil for this recipe because butter has milk solids that burn slightly for added flavor. Truss the bird by tying the leg ends together, then tuck the wings underneath the bird. Place chopped vegetables of your choice (carrots, onions, potatoes, etc.) in a roasting pan and then place the chicken on top so its juices can blend with the vegetables. Bake at 425 degrees for about an hour and a half.
Ina Garten calls her Garlic Roasted Potatoes "the easiest potatoes in the world." She starts with about two pounds of red potatoes, which she halves and quarters and adds to a baking pan. She drizzles on olive oil and adds kosher salt and lots of fresh ground black pepper. Ina says the key ingredient to these potatoes is really good, firm garlic. She peels six cloves of garlic, chops them and adds them to the potatoes. Using her hands, she mixes everything on the pan. Finally, she roasts the potatoes for 30 minutes at 400 degrees Fahrenheit.