Perfect Roasted Chicken

Who loves Ina Garten and her show/cookbooks Barefoot Contessa? Raise your hands! 😛

I really love Ina Garten and it makes me sad that I couldn’t catch her shows here anymore… damn cable operator. On a brighter side, I still have her cookbooks and she’s online!

Last Saturday, my parents came over for dinner and I prepared Ina Garten’s Perfect Roast Chicken for them. With a little adjustment (I took out fennel because I didn’t have time to go to Santi’s and used leftover raw potatoes instead! *gasp, what was I thinking*), I still managed to make a real juicy perfect roast chicken 🙂

I think the photo makes it obvious!



  • 1 (5 to 6 pounds) roasting chicken
  • Kosher salt
  • ground black pepper
  • generous amount of dried thyme
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 large yellow onion, thickly sliced
  • 4 carrots cut into 2-inch chunks
  • 3 medium size potatoes, cut into 2-inch chunks
  • Olive oil

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry.


Liberally salt and pepper the inside of the chicken. Also put a liberal amount of dried thyme. Stuff the cavity with both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt, pepper, and thyme. You can tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. But I didn’t have kitchen string so… I roasted the chicken with legs untied 😛


Place the onions, carrots, and potatoes in a roasting pan. Toss with salt, pepper, thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.


If you have been following my blog, you’d know that I made a couple of whole chicken dishes around here: Kotopoulo Lemonato (Greek lemon chicken), Hainanese Chicken With Ginger Garlic and Special Soy Sauces, and Honey Garlic Turbo-Roasted Chicken. This is definitely another great addition to my whole chicken recipes and while they’re obviously good in different ways, I’d have to say that Ina Garten’s Perfect Roasted Chicken is the easiest to prepare and one of the best when it comes to flavors.

Try it and enjoy! 😉


10 thoughts on “Perfect Roasted Chicken

  1. moonglowgardens says:

    Roasted Chicken is becoming a regular on Wednesday’s here since I started getting them in my CSA Box from Tara Firma Farms. I’m definitely going to try this tomorrow.

    I don’t have kitchen strings, too, so my usual chicken roast is a little unladylike, LOL.

    Your chicken looks good!

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