Ina Garten Roast Chicken With Spring Vegetables

Ina Garten roast chicken with spring vegetables: easy, one pan, a family dinner done in about 90 minutes. She built this around her most famous recipe, tossing carrots, potatoes, and onion right into the pan with the bird. Asparagus goes in last to stay crisp.

Start at 425 degrees for the first 20 minutes to brown the skin, then drop to 350 for the rest. Lower the heat too late and the vegetables turn to mush before the chicken finishes.

Source: Go-To Dinners (2022)

Ina Garten Roast Chicken With Spring Vegetables

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

3

servings

Prep time

20

minutes

Cooking time

1

hour 

15

minutes

Calories

750

kcal

A butter-brushed whole chicken roasts on top of herb-tossed root vegetables, with asparagus added near the end for a complete sheet pan meal.

Ingredients

• 1 (4-pound) whole chicken
  

• Kosher salt and freshly ground black pepper
  

• 1 lemon, quartered
  

• 6 sprigs fresh thyme, divided
  

• 6 sprigs fresh rosemary, divided
  

• 3 tablespoons unsalted butter, melted
  

• ½ pound heirloom baby carrots, scrubbed (12 to 14)
  

• 1 pound Yukon Gold potatoes, scrubbed, 1-inch diced
  

• 1 large yellow onion, cut into 8 wedges through the stem
  

• 8 garlic cloves, unpeeled
  

• Good olive oil
  

• 12 to 14 asparagus, woody ends removed, cut diagonally in 2-inch pieces

Directions

• Preheat the oven: Preheat the oven to 425 degrees.
• Season the chicken: Pat the chicken dry with paper towels and place it in a large (13 × 16-inch) roasting pan. Sprinkle the cavity generously with salt and place the lemon, 2 sprigs of thyme, and 2 sprigs of rosemary in the cavity. Tie the legs together with kitchen string and tuck the wings under the body.
• Brush and season: Brush the outside with the butter and sprinkle generously with salt and pepper.
• Prepare the vegetables: In a large bowl, combine the carrots, potatoes, onion, garlic, ⅓ cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Transfer the vegetables to the pan with the chicken and place the remaining sprigs of thyme and rosemary on the vegetables.
• Roast the chicken: Roast for 20 minutes, then reduce the heat to 350 degrees and roast for 40 to 50 minutes, tossing the vegetables in the pan juices from time to time.
• Check temperature and rest: Roast until an instant-read thermometer registers 165 degrees in the breast and 175 degrees in the thigh. Leaving the oven on, transfer the chicken to a carving board, cover it loosely with aluminum foil, and allow to rest for 12 to 15 minutes.
• Add asparagus and serve: Meanwhile, add the asparagus to the pan, tossing them with the other vegetables. Roast for 10 to 12 minutes, until the asparagus are crisp-tender. Discard the herb branches, carve the chicken, and serve with the vegetables and pan juices.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, ThermoPro instant-read thermometer, Regency butcher's twine, 500 ft, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cut of chicken instead of a whole bird?

Bone-in, skin-on thighs or leg quarters work well, but cut the total roasting time to about 45 minutes at 350 degrees after the initial high-heat blast. Check for 175 degrees at the thickest part. The pan juices won't be quite as rich without a whole carcass, so you may want to add a splash of chicken stock.

How do I store leftovers?

Pull the meat off the bones and store it with the vegetables in an airtight container in the fridge for up to 4 days. Ina suggests shredding leftover chicken into a grain bowl, which is a good way to use it up. The vegetables soften when reheated, so warm them gently in a skillet rather than the microwave.

Can I prep the vegetables ahead of time?

You can dice the potatoes, cut the onion, and trim the carrots up to a day ahead. Keep them in a bowl of cold water in the fridge so the potatoes don't brown. Drain and pat dry before tossing with oil. Do not cut the asparagus early because it dries out fast.

What size roasting pan do I need?

Ina calls for a 13 by 16 inch roasting pan, and that size matters. A smaller pan crowds the vegetables, so they steam instead of roast. If you don't have one that large, a half sheet pan works as long as you spread everything in a single layer.

Why does the recipe start at 425 degrees and then drop to 350?

The high heat at the start gives the chicken skin a head start on browning and crisping. Dropping to 350 lets the inside cook through gently without burning the vegetables or drying out the breast. Skipping the high heat step gives you pale, soft skin.