Description
Roast chicken with spring vegetables brings French countryside comfort to your kitchen. Ina Garten’s classic recipe blends tender herb-infused chicken with seasonal garden vegetables, creating a simple yet elegant dinner you’ll savor with each delightful bite.
Ingredients
Scale
Protein:
- 1 (4-pound / 1.8 kg) whole chicken
- Kosher salt
- Freshly ground black pepper
Herbs and Aromatics:
- 1 lemon, quartered
- 6 sprigs fresh thyme
- 6 sprigs fresh rosemary
- 8 garlic cloves, unpeeled
- 1 large yellow onion, cut into 8 wedges
Vegetables and Oil:
- ½ pound / 225g heirloom baby carrots, scrubbed (12–14 carrots)
- 1 pound / 450g Yukon Gold potatoes, scrubbed and diced into 1-inch pieces
- 12–14 asparagus spears, woody ends removed, cut diagonally into 2-inch pieces
- ⅓ cup / 80ml good olive oil
- 3 tablespoons / 45g unsalted butter, melted
Instructions
- Prepare the roasting environment by heating the oven to 425°F / 220°C, ensuring a hot and ready cooking space.
- Select a whole chicken and meticulously dry it using clean paper towels to promote optimal browning and crisp skin.
- Enhance the chicken’s interior by stuffing the cavity with fresh lemon quarters, two sprigs of thyme, and two sprigs of rosemary, which will infuse aromatic flavors throughout the meat.
- Secure the chicken’s shape by carefully binding the legs with kitchen string and elegantly tucking the wing tips underneath the body.
- Create a flavorful exterior by generously brushing the chicken with melted butter and seasoning thoroughly with kosher salt and freshly ground black pepper.
- Prepare accompanying vegetables by combining carrots, potatoes, onions, and garlic in a large mixing bowl, coating them with olive oil and seasoning with salt and pepper.
- Arrange the seasoned vegetables around the chicken in a spacious roasting pan, strategically placing remaining herb sprigs on top for additional flavor infusion.
- Initiate roasting by placing the pan in the preheated oven, maintaining 425°F / 220°C for the first 20 minutes to develop a golden, crispy exterior.
- Reduce the oven temperature to 350°F / 175°C and continue roasting, periodically basting vegetables with pan juices to ensure moisture and flavor development.
- Monitor the chicken’s internal temperature, aiming for 165°F / 74°C in the breast and 175°F / 80°C in the thigh to guarantee perfect doneness.
- Once cooked, carefully remove the chicken from the pan and loosely tent with aluminum foil, allowing it to rest for 12-15 minutes to redistribute internal juices.
- Introduce asparagus to the roasting pan, tossing it in the existing pan juices and returning to the oven for a final 10-12 minutes of cooking.
- Finalize the dish by removing herb sprigs, carving the chicken, and presenting it alongside the beautifully roasted vegetables and aromatic pan juices.
Notes
- Dry the chicken thoroughly to guarantee a crispy, golden-brown skin that will make your taste buds dance with excitement.
- Chop fresh herbs directly from your garden or windowsill to infuse the chicken with vibrant, aromatic flavors that elevate the entire dish.
- Massage vegetables with high-quality olive oil, ensuring each piece gets a luxurious coating that promotes even roasting and locks in moisture.
- Give your roasted chicken a peaceful moment to relax after its oven adventure, allowing precious juices to redistribute and create an incredibly tender bite.
- Introduce asparagus to the roasting pan during the final cooking minutes, preserving its bright green color and satisfying crisp texture that screams fresh and delicious.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 1319
- Sugar: 76.3g
- Sodium: 2362.8mg
- Fat: 107.4g
- Saturated Fat: 32g
- Carbohydrates: 92.2g
- Fiber: 15.9g
- Protein: 11.1g
- Cholesterol: 91.6mg