Ina Garten is an exceptional chef. Her recipes and warm hospitality inspire me greatly. One of her remarkable creations is a roasted chicken dish that is both visually stunning and easy to prepare. The chicken turns out succulent and juicy, making it an ideal centerpiece for a dinner party or a delightful meal with your family.
The recipe for baked chicken and vegetables is refreshingly uncomplicated, requiring just a few hours of cooking time to ensure the chicken is thoroughly done. By following these instructions, you’ll have a feast that would make even Ina proud!
To recreate this Barefoot Contessa-inspired dish, of course, you need Ina Garten Cookbook.
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 1/2 to 2 hours
Total Time: 2 to 2 1/2 hours
Servings: 6 to 8
Here are the ingredients you’ll need:
- One whole chicken (approximately 5 to 6 pounds)
- Assorted vegetables for roasting (e.g., 1 to 2 sweet peppers, four large carrots, one cauliflower, one eggplant, 1 to 2 onions, or your preferred combination)
- One large bunch of fresh thyme
- One lemon, washed and cut in half
- Four whole garlic cloves peeled
- Two tablespoons of melted butter
- Olive oil
Here are some recipe notes for you:
- If you prefer your roasted vegetables to be drier and less moist, you can roast them on a separate cookie sheet alongside the chicken. This way, they will have more exposure to direct heat and result in a drier texture.
- For achieving the crispiest skin on the chicken, it’s important to ensure that the chicken skin is dry before roasting. You can accomplish this by patting the chicken skin with a paper towel to remove any excess moisture. This will help the skin to crisp up nicely during the roasting process.
What to do:
- To begin, preheat your oven to 425 degrees F. Start by rinsing the chicken thoroughly and removing any extra fat. Next, use a paper towel to pat the chicken dry. Sprinkle a generous amount of salt and pepper inside the chicken. Stuff half of the thyme, lemon halves, and garlic cloves into the chicken cavity. Brush the melted butter onto the outer surface of the chicken and sprinkle it with salt and pepper. Finally, tie the chicken legs together using kitchen string. If you don’t have kitchen string, any clean string will work just fine
- In a roasting pan, arrange the onions, carrots, and other vegetables at the bottom. Toss them with salt, pepper, the remaining thyme sprigs, and olive oil. Ensure they are evenly coated. Spread the vegetables around the bottom of the roasting pan, creating a bed for the chicken. Finally, place the chicken on top of the vegetable bed.
- Roast the chicken in the oven for approximately 1 1/2 hours or until the internal temperature reaches 180 degrees F. Once done, remove the chicken from the oven and let it rest for about 15 minutes. To keep it warm, tent the chicken with aluminum foil.
- After the resting period, proceed to slice the chicken. Serve the deliciously roasted chicken alongside the flavorful roasted vegetables. Enjoy!
