I realize I’ve roasted a handful of chickens over the last year, and I’ve shared quite a few similar recipes with you. And they were all exceptionally good- all with different spice rubs and flavors infused into the poultry. But this recipe is classic. Ina Garten (The Barefoot Contessa), who I borrowed this recipe from, called it perfect. And it is. It is the roast chicken and vegetables recipe you’ve been dreaming of. What makes it so spectacular? Let me tell you…

Chunky carrots, onions, and potatoes, dressed in a coat of silky olive oil, are spread in the bottom of a large roasting pan. A lemon, garlic, and thyme-stuffed chicken is placed directly on top of the mountain of vegetables. An hour or two later, the chicken is done- skin blistered, juices sizzling in the bottom of the pan. It’s those juices that work miracles. You see, the vegetables have been bathing in them. The chicken is removed to rest while the vegetables finish caramelizing in the oven. The onions have become soft and savory, the carrots sticky and sweet, the potatoes bursting with bold chicken flavor. It will be the best plate of vegetables you ever eat. We were both wishing I had made at least twice as many. They’re better than candy. And the chicken- moist, tender, perfect.

Classic Roast Chicken and Vegetables

INGREDIENTS

1 5-6 lb. roasting chicken, insides removed
6-8 large carrots, peeled and chopped into 2-inch chunks
1 large yellow onion, thickly sliced
6-8 Yukon Gold potatoes, halved or quartered
large bunch fresh thyme, divided
extra virgin olive oil
kosher salt
freshly ground black pepper
1 lemon, halved
1 head garlic, halved
2 Tbsp. butter, melted

DIRECTIONS

1. Preheat oven to 425 F.

2. Rinse the chicken inside and out and pat dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with half of the sprigs of thyme, the head of garlic, and the lemon. Brush the outside of the chicken with the melted butter. Sprinkle generously with salt and pepper. Tie the legs of the chicken together using kitchen twine.

3. Place the carrots, onion, potato, and the remaining sprigs of thyme in the bottom of a large roasting pan. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Place the chicken on top of the vegetables.

4. Roast in preheated oven for about 1 1/2-2 hours (depending on the size of your bird), until the juices run clear when you cut between a leg and thigh. (If the chicken is burning or browning too fast you can tent it with foil while cooking.) Remove the chicken from the pan to a serving platter and tent with foil. Toss the vegetables with the juices in the bottom of the pan. Return the vegetables to the oven to continue cooking and caramelize while the chicken rests. After about 15 minutes, remove the vegetables from the oven, add to the platter with the chicken, and serve.

Serves 4.

(Adapted from Food Network)