For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

We tested several different methods for a classic roast chicken, and this one, stuffed with lemon, garlic and herbs, won out for flavor and ease. It’s perfect in its simplicity.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan. Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil.

Pour the mixture around the chicken in the pan. Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh.

Dec 22, 2025 · Try new ways of preparing chicken with roasted chicken recipes and more from the expert chefs at Food Network.

Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees, baste the chicken, and roast for 15 minutes. Add the chopped onion and carrot to the pan, basting them and the …

Heat a large ovenproof skillet over medium-high heat. Add the vegetable oil, then add the chicken, breast-side up, and cook until browned on the bottom, 4 to 5 minutes.

Lay the strips of bacon across the breast of the chicken and roast for 25 minutes. Remove the bacon and baste the chicken with the drippings and cook for another 25 minutes to brown the …