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.
Ingredients
Scale
- 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
Instructions
- Oven Preparation: Preheat oven to 425°F / 220°C, creating an ideal roasting environment for maximum flavor development.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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