The Coziest Ina Garten’s Roast Chicken With Spring Vegetables Recipe

Golden, crisp-skinned roast chicken with spring vegetables captures the essence of seasonal comfort on your dinner plate.

Ina Garten’s classic recipe promises a delightful culinary experience that speaks to simplicity and elegance.

Tender herb-infused chicken nestles perfectly alongside vibrant, fresh vegetables bursting with color and flavor.

Each bite promises a harmony of roasted goodness that melts in your mouth.

Aromatic rosemary and thyme dance across the succulent meat, creating a symphony of rustic charm.

The medley of roasted carrots, asparagus, and potatoes adds a delightful crunch and earthy sweetness to the dish.

Get ready to savor a meal that transforms an ordinary evening into a memorable dining experience.

What You’ll Need for Ina Garten’s Roast Chicken with Spring Vegetables

• Whole Chicken: Select a fresh, plump bird with clean, unblemished skin for optimal roasting performance.
• Kitchen String: Essential for trussing the chicken to ensure even cooking and beautiful presentation.

• Lemon Quarters: Adds bright, zesty flavor and helps keep the chicken moist during roasting.
• Thyme Sprigs, Rosemary Sprigs: Infuse the chicken with herbaceous, earthy notes and create a fragrant cooking environment.

• Carrots: Bring sweet, caramelized undertones and vibrant color to the dish.
• Potatoes: Provide hearty, crispy texture and absorb delicious pan drippings.
• Onion: Offers deep, mellow sweetness and helps create rich pan sauce.
• Garlic: Delivers robust, aromatic depth to the overall flavor profile.
• Asparagus: Introduces fresh, tender green element with delicate spring character.

• Salt, Black Pepper: Essential for layering fundamental flavor and enhancing natural chicken taste.
• Olive Oil: Helps vegetables roast evenly and develop golden, crispy edges.
• Melted Butter: Creates luxurious, golden-brown skin and adds rich, silky texture.

Cooking Tools for Roasting Chicken Ina’s Way

• Roasting Pan: Large, sturdy pan perfect for roasting whole chicken and vegetables.
• Kitchen String: Essential for trussing and tying chicken legs together.
• Chef's Knife: Sharp knife for carving and cutting vegetables.
• Cutting Board: Solid surface for preparing ingredients.
• Large Mixing Bowl: Used for tossing vegetables with oil and seasonings.
• Pastry Brush: Helpful for brushing melted butter on chicken.
• Meat Thermometer: Crucial for checking chicken's internal temperature.
• Aluminum Foil: Used for covering chicken while resting.
• Tongs: Great for handling and moving chicken and vegetables.
• Measuring Spoons: For precise salt and pepper measurements.

Instructions for Spring Roast Chicken by Ina Garten

• Kitchen Prep

Create a welcoming workspace with clean surfaces and gather essential cooking tools like a roasting pan, kitchen string, and sharp knife.

• Chicken Setup

Select a plump, fresh whole chicken. Gently pat dry with clean towels, then lovingly season the inner cavity. Tuck fragrant herbs and bright lemon wedges inside, creating an aromatic heart for your roast.

• Vegetable Melody

Chop vibrant spring vegetables into rustic chunks. Spread them around the chicken like a colorful canvas, allowing each piece to soak up delicious pan juices and herb essences.

• Roasting Magic

Slide the pan into a hot oven, letting the heat transform your ingredients. The chicken will slowly turn golden brown while vegetables caramelize and herbs release their intense flavors. Watch for a beautiful burnished skin and listen for the sizzle.

• Resting Moment

Once cooked, let the chicken rest peacefully. This pause allows juices to redistribute, ensuring each slice remains succulent and tender.

• Final Flourish

Arrange your masterpiece on a beautiful serving platter. Drizzle remaining pan juices over the chicken and vegetables, creating a glistening, appetizing presentation that celebrates fresh, seasonal ingredients.

Tips for Crisp Skin and Tender Veggies

• Unlock the Perfect Crispy Chicken Skin

Pat chicken completely dry before seasoning to ensure golden, crackling skin that will make everyone swoon.

• Generously brush melted butter over the entire chicken surface for extra richness and deeper browning.
• Customize Your Roasting Adventure

Swap seasonal vegetables based on market availability or personal preference, keeping similar sizes for even cooking.

Add root vegetables like parsnips or turnips for a delightful earthy twist on the original recipe.

• Master Even Cooking

Use a reliable meat thermometer to check internal temperatures, preventing undercooked or dry chicken.

Let chicken rest after roasting to redistribute juices, guaranteeing tender, succulent meat every single time.

Herb and Flavor Experiments

Experiment with different herb combinations like sage, oregano, or tarragon instead of traditional thyme and rosemary.

Stuff chicken cavity with whole garlic heads or additional citrus fruits for complex, layered flavor profiles.

How to Present This Seasonal Roast Beautifully

• Savor Family Dinner: Gather loved ones around the table for a cozy, comforting meal that celebrates fresh spring ingredients.
• Pair with Crusty Bread: Soak up the delicious pan juices with a slice of warm, rustic bread to capture every drop of flavor.
• Wine Complement: Select a crisp white wine like Sauvignon Blanc or Pinot Grigio to balance the richness of the roasted chicken and vegetables.
• Garnish with Fresh Herbs: Sprinkle chopped parsley or chives over the dish to add a bright, fresh finish and enhance the aromatic profile.

Roast Chicken Storage Advice from Ina

• Plan Ahead for Efficient Cooking: Prep vegetables and season chicken 1-2 hours before roasting to enhance flavor absorption and reduce last-minute stress.
• Refrigerate Leftovers Smartly: Store chicken and vegetables in airtight containers, separating meat from vegetables to maintain texture. Consume within 3-4 days for best quality.
• Freeze for Future Meals: Shred remaining chicken and freeze in sealed containers or freezer bags for up to 3 months. Great for quick salads, sandwiches, or soup additions.
• Reheat Without Drying: Warm leftovers gently in a covered oven-safe dish at 325°F, adding a splash of chicken broth to retain moisture and prevent meat from becoming tough.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Calories: 450 kcal

Servings: 6

Juicy Ina Garten Roast Chicken With Spring Vegetables Recipe

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• Total Time: 1 hour 15 minutes
• Yield: 6 1x

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Description

Classic roast chicken with spring vegetables elevates home cooking with Ina Garten’s signature style. Crisp herbs, tender chicken, and seasonal vegetables create a delightful meal you’ll savor with comfort and elegance.

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Ingredients

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• 1 whole chicken (4 lbs / 1.8 kg)
• ⅓ cup olive oil (80 ml)
• 1 lemon, quartered
• 3 tbsps unsalted butter, melted
• 1 large yellow onion, cut into 8 wedges
• 1 lb Yukon Gold potatoes, scrubbed and diced into 1-inch pieces
• ½ lb heirloom baby carrots, scrubbed (12–14 carrots)
• 12–14 asparagus spears, woody ends removed, cut diagonally into 2-inch pieces
• 8 garlic cloves, unpeeled
• 6 sprigs fresh thyme
• 6 sprigs fresh rosemary
• Kosher salt
• Freshly ground black pepper

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Instructions

1. Oven Preparation: Preheat oven to 425°F / 220°C, creating an ideal roasting environment for maximum flavor development.
2. Chicken Preparation: Pat whole chicken completely dry, ensuring skin will become crisp and golden; stuff cavity with lemon quarters, thyme, and rosemary sprigs to infuse deep aromatic essence.
3. Trussing and Seasoning: Bind chicken legs with kitchen string, tuck wing tips underneath, then lavishly coat exterior with melted butter, generously seasoning with kosher salt and freshly ground black pepper.
4. Vegetable Arrangement: Toss carrots, potatoes, onions, and garlic in olive oil, salt, and pepper; spread across roasting pan surrounding the chicken, strategically placing additional herb sprigs for enhanced flavor profile.
5. Initial Roasting Stage: Place pan in preheated oven, maintaining 425°F / 220°C for 20 minutes to develop rich, caramelized exterior and activate initial flavor compounds.
6. Temperature Reduction and Continuous Cooking: Lower oven temperature to 350°F / 175°C, periodically basting vegetables with pan juices to maintain moisture and intensify flavor development.
7. Doneness Verification: Monitor chicken’s internal temperature, targeting 165°F / 74°C in breast and 175°F / 80°C in thigh to ensure perfect, safe cooking.
8. Resting and Final Touches: Remove chicken, tent loosely with foil for 12-15 minutes to redistribute internal juices; simultaneously introduce asparagus to roasting pan, tossing in existing pan juices.
9. Serving Presentation: Discard herb sprigs, carve chicken, and plate alongside roasted vegetables, drizzling with aromatic pan juices for a complete, flavor-rich dining experience.

Notes

• Patting Chicken Dry: Critical step for achieving crispy, golden-brown skin that’s irresistibly crunchy and locks in moisture.
• Herb Cavity Stuffing: Fresh lemon and herbs inside the chicken create deep, subtle flavor layers that penetrate the meat during roasting.
• Temperature Precision: Maintaining specific oven temperatures ensures perfect browning and even cooking from exterior to interior.
• Resting Meat Matters: Allowing chicken to rest after cooking redistributes juices, preventing dryness and guaranteeing maximum tenderness and flavor.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Dinner
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 4g
• Sodium: 350mg
• Fat: 32g
• Saturated Fat: 10g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 90mg