Ina Garten's Perfect Roasted Chicken Recipe for Easter Dinner (Sorry, Ham) by Jan Mostrom

Want something besides ham for Easter dinner? I think Ina Garten is one of the best chefs ever. I love being inspired by her recipes and gift of hospitality. This roasted chicken recipe is so beautiful and easy to make. The succulent, juicy chicken is perfect for a dinner party or just to have a simple lovely meal with your family. The baked chicken and vegetables is very simple, and you just need a few hours to make sure the chicken cooks all the way through and you'll have a feast worthy of, well, worthy of Ina!

All you need for this Barefoot Contessa-inspired recipe is one whole chicken, vegetables of your choice (I used onions, carrots, eggplant, cauliflower and sweet peppers), olive oil, salt, black pepper, fresh thyme, lemon, garlic and butter.

Serve this baked high-protein chicken with the vegetables and a side salad or bread for a complete and comforting meal. Check out the health benefits of protein.

Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 1/2 to 2 hours
Total Time 2 to 2 1/2 hours
Servings: 6 to 8

Ingredients

• 1 whole chicken ( about 5 to 6 pounds)
• vegetables, for roasting (1 to 2 sweet peppers, 4 large carrots, 1 cauliflower, 1 eggplant, 1 to 2 onions, or your favorite combination)
• 1 large bunch fresh thyme
• 1 lemon, washed can cut in half
• 4 whole garlic cloves, peeled
• 2 tablespoons butter, melted
• olive oil

Here's how to make it:

1. Preheat the oven to 425 degrees F. Rinse the chicken thoroughly and cut off any excess fat. With a paper towel pat the chicken dry. Generously add salt and pepper to the inside of the chicken. Place half of the thyme, lemon halves and garlic cloves inside the chicken. Brush the outside of the chicken with the melted butter and sprinkle with salt and pepper. Tie the legs together with kitchen string. (if you don't have kitchen string any clean string will do.) For the crispiest skin, make sure to pat the chicken skin dry before roasting.
   
2. Place the onions, carrots and other vegetables in the bottom of a roasting pan. Toss with salt, pepper, the rest of the thyme sprigs and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. If you prefer drier roasted vegetables, roast the vegetables on a separate cookie sheet at the same time as the chicken.
   
3. Roast the chicken for 1 1/2 hours, or until the internal temperature is 180 degrees F. Let the chicken rest with aluminum foil tented over it for about 15 minutes.
   
4. Slice the chicken and serve it with the roasted vegetables. Store any leftovers in an airtight container in the fridge for up to four days.
   

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