Ina's Roast Chicken

This is another recipe I stole from Barefoot Contessa!  Well, I “steal” all her recipes, but this is another one that’s made it’s way into the weeknight rotation.  For most people, the thought of cooking a whole bird seems like something you’d only do over the holidays.  But why?  It’s SO easy and tastes so much better than cooking plain ol’ chicken breasts.  Besides, the presentation is stunning!  You’ll feel like a serious chef!  It’s also a one pan meal - the best kind!  You get your protein, vegetable, and starch all in the same delicious pan.  It’s ALSO one of those meals that makes the whole house smell good!  Okay, if I haven’t convinced you to make this meal yet then I don’t know what’s wrong with you.  Thank you Ina Garten - you’ve yet to fail me.

1 (4 to 5lb) whole chicken, neck and stuff removed

2 lemons, quartered

1 whole head of garlic, cut in half

½ white onion

Whatever assorted roasting vegetables you like: potatoes, sweet potatoes, brussel sprouts, carrots, etc.

Olive oil

Salt and pepper

Preheat oven to 425 degrees.

Pat chicken dry inside and out with a paper towel.  Generously sprinkle the inside of the cavity with salt and pepper.  Stuff 2 quarters of the lemon and both halves of garlic in the cavity.  Tie the legs together if you have string (I usually don’t and it still comes out good!).  

Place stuffed chicken in the center of a deep casserole dish.  Rub olive oil, salt and pepper all over the skin.

In a separate bowl, combine the rest of the lemons, onion, and all other vegetables (cut into chunks).  Toss with olive oil, salt and pepper.  Pour around the chicken in the casserole dish.

Cook chicken in the center rack for 1 hour and 15 minutes, or until the juices run clear.  Move chicken to a carving board and let sit for at least 10 minutes.  Cut up and serve with all the vegetables!