Dinner

Ina Garten Roast Chicken With Spring Vegetables

Ina Garten Roast Chicken With Spring Vegetables

Ina Garten’s Roast Chicken With Spring Vegetables is made with whole chicken, lemon, thyme, rosemary, heirloom baby carrots, Yukon Gold potatoes, yellow onion, garlic, asparagus, and good olive oil. This delicious roast chicken recipe creates a hearty dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 4 people.

This Roast Chicken With Spring Vegetables Recipe Is From Go-To Dinner Cookbook by Ina Garten.

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Ingredients Needed:

  • 1 (4-pound / 1.8 kg) whole chicken
  • Kosher salt and freshly ground black pepper
  • 1 lemon, quartered
  • 6 sprigs fresh thyme (divided)
  • 6 sprigs fresh rosemary (divided)
  • 3 tablespoons / 45g unsalted butter, melted
  • ½ pound / 225g heirloom baby carrots, scrubbed (12-14 carrots)
  • 1 pound / 450g Yukon Gold potatoes, scrubbed and diced into 1-inch pieces
  • 1 large yellow onion, cut into 8 wedges
  • 8 garlic cloves, unpeeled
  • ⅓ cup / 80ml good olive oil
  • 12-14 asparagus spears, woody ends removed, cut diagonally into 2-inch pieces

How To Cook Roast Chicken With Spring Vegetables :

  1. Preheat the oven: Set your oven to 425°F / 220°C.
  2. Prepare the chicken: Pat the chicken dry with paper towels and place in a 13 x 16-inch (33 x 41 cm) roasting pan. Season the cavity with salt and stuff with the lemon quarters, 2 sprigs of thyme, and 2 sprigs of rosemary. Tie the legs with kitchen string and tuck the wings under the body. Brush the chicken with melted butter and season generously with salt and pepper.
  3. Prepare the vegetables: In a large bowl, toss the carrots, potatoes, onion, and garlic with olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Place the vegetables around the chicken in the roasting pan, then add the remaining thyme and rosemary sprigs on top of the vegetables.
  4. Roast the chicken: Place the pan in the oven and roast for 20 minutes at 425°F / 220°C. After 20 minutes, reduce the heat to 350°F / 175°C and continue roasting for 40-50 minutes. Baste the vegetables occasionally with the pan juices. The chicken is done when the internal temperature reaches 165°F / 74°C in the breast and 175°F / 80°C in the thigh.
  5. Rest the chicken: Remove the chicken from the pan and cover it loosely with aluminum foil. Allow it to rest for 12-15 minutes while you finish the vegetables.
  6. Cook the asparagus: Add the asparagus to the pan with the vegetables and toss them in the pan juices. Return to the oven and roast for an additional 10-12 minutes, until the asparagus is crisp-tender.
  7. Serve: Discard the thyme and rosemary sprigs. Carve the chicken and serve with the roasted vegetables and pan juices.

Recipe Tips

  • Pat the chicken dry: Make sure to pat the chicken dry with paper towels before seasoning. This helps the skin get crispy while roasting.
  • Use fresh herbs: Fresh thyme and rosemary add a lot of flavor to the dish, so avoid using dried herbs for this recipe.
  • Toss vegetables in oil: Coating the vegetables well with olive oil helps them roast evenly and prevents them from drying out.
  • Rest the chicken after roasting: Let the chicken rest for 12-15 minutes after removing it from the oven. This keeps the juices inside and makes the chicken more tender.
  • Add asparagus later: Add the asparagus during the last 10-12 minutes of cooking to ensure they stay crisp and don’t overcook.
Ina Garten Roast Chicken With Spring Vegetables
Ina Garten Roast Chicken With Spring Vegetables

How To Store & Reheat Leftovers

  • Refrigerate: First, let the leftover roast chicken and vegetables cool down to room temperature. Then, place them in an airtight container and store in the refrigerator for up to 3 days.
  • Freeze: After cooling the roast chicken and vegetables to room temperature, transfer them to a freezer-safe container or bag. You can freeze them for up to 3 months. To thaw, move the container to the refrigerator overnight before reheating.
  • Reheating: To reheat leftovers, place the chicken and vegetables in an oven at 180°C/350°F for 10 minutes, or microwave in 1-minute intervals until hot. Stir the vegetables halfway through for even heating.

Nutrition Facts

Serving Size: 1 serving

  • Calories: 1319
  • Total Fat: 107.4g
  • Saturated Fat: 32g
  • Cholesterol: 91.6mg
  • Sodium: 2362.8mg
  • Potassium: 2113.9mg
  • Total Carbohydrate: 92.2g
  • Dietary Fiber: 15.9g
  • Sugars: 76.3g
  • Protein: 11.1g

Try More Ina Garten Recipes:

Ina Garten Roast Chicken With Spring Vegetables
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Print Recipe

Ina Garten Roast Chicken With Spring Vegetables

Author: Rihab Cooking Method:Roasting Cuisine:American Courses:Dinner Recipe Keys: R Roast Chicken With Spring Vegetables
Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour Rest time: 15 minutesTotal time:1 hour 30 minutesServings:4 servingsCalories:1319 kcal Best Season:Suitable throughout the year

Description

Ina Garten’s Roast Chicken With Spring Vegetables is made with whole chicken, lemon, thyme, rosemary, heirloom baby carrots, Yukon Gold potatoes, yellow onion, garlic, asparagus, and good olive oil. This delicious roast chicken recipe creates a hearty dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 4 people.

Ingredients

Instructions

  1. Preheat the oven: Set your oven to 425°F / 220°C.
  2. Prepare the chicken: Pat the chicken dry with paper towels and place in a 13 x 16-inch (33 x 41 cm) roasting pan. Season the cavity with salt and stuff with the lemon quarters, 2 sprigs of thyme, and 2 sprigs of rosemary. Tie the legs with kitchen string and tuck the wings under the body. Brush the chicken with melted butter and season generously with salt and pepper.
  3. Prepare the vegetables: In a large bowl, toss the carrots, potatoes, onion, and garlic with olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Place the vegetables around the chicken in the roasting pan, then add the remaining thyme and rosemary sprigs on top of the vegetables.
  4. Roast the chicken: Place the pan in the oven and roast for 20 minutes at 425°F / 220°C. After 20 minutes, reduce the heat to 350°F / 175°C and continue roasting for 40-50 minutes. Baste the vegetables occasionally with the pan juices. The chicken is done when the internal temperature reaches 165°F / 74°C in the breast and 175°F / 80°C in the thigh.
  5. Rest the chicken: Remove the chicken from the pan and cover it loosely with aluminum foil. Allow it to rest for 12-15 minutes while you finish the vegetables.
  6. Cook the asparagus: Add the asparagus to the pan with the vegetables and toss them in the pan juices. Return to the oven and roast for an additional 10-12 minutes, until the asparagus is crisp-tender.
  7. Serve: Discard the thyme and rosemary sprigs. Carve the chicken and serve with the roasted vegetables and pan juices.

Notes

  • Pat the chicken dry: Make sure to pat the chicken dry with paper towels before seasoning. This helps the skin get crispy while roasting.
  • Use fresh herbs: Fresh thyme and rosemary add a lot of flavor to the dish, so avoid using dried herbs for this recipe.
  • Toss vegetables in oil: Coating the vegetables well with olive oil helps them roast evenly and prevents them from drying out.
  • Rest the chicken after roasting: Let the chicken rest for 12-15 minutes after removing it from the oven. This keeps the juices inside and makes the chicken more tender.
  • Add asparagus later: Add the asparagus during the last 10-12 minutes of cooking to ensure they stay crisp and don’t overcook.
Keywords:Ina Garten Roast Chicken With Spring Vegetables

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