Name: BTI (Better Than Ina's) Roast Chicken and Vegetables
Prep time: 40 min
Cook time: 40 min
Yield: 4
Ingredients: 1 large (5- to 6-lb.) roasting chicken (go big or go home) -; Kosher salt -; Freshly ground black pepper -; 1 stick (4 oz.) unsalted butter, at room temperature -; 23 cloves garlic (8 minced, 15 whole) -; 3 tbsp. mixed chopped herbs (rosemary, thyme, oregano), plus some whole herb sprigs -; 1 lemon -; 4 medium carrots, peeled and cut into large chunks -; 3 parsnips, peeled and cut into large chunks -; 1 onion, cut into 1-inch wedges -

BTI (Better Than Ina's) Roast Chicken and Vegetables

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - BTI (Better Than Ina's) Roast Chicken and Vegetables

1. 1 large (5- to 6-lb.) roasting chicken (go big or go home) -

2. Kosher salt -

3. Freshly ground black pepper -

4. 1 stick (4 oz.) unsalted butter, at room temperature -

5. 23 cloves garlic (8 minced, 15 whole) -

6. 3 tbsp. mixed chopped herbs (rosemary, thyme, oregano), plus some whole herb sprigs -

7. 1 lemon -

8. 4 medium carrots, peeled and cut into large chunks -

9. 3 parsnips, peeled and cut into large chunks -

10. 1 onion, cut into 1-inch wedges -

How to cook deliciously - BTI (Better Than Ina's) Roast Chicken and Vegetables

1. Stage

Insert your fingers between the chicken skin and the breast to loosen the skin around the meat. It feels kinda dirty, but you’ll like it. Slip half the butter mixture underneath the skin, trying really hard not to rip the skin. Halve the zested lemon and stuff the halves inside the chicken’s cavity along with 5 of the whole garlic cloves and the herb sprigs. Slather the chicken with the rest of the herb butter.

2. Stage

Arrange the carrots, parsnips, onion, and remaining 10 whole garlic cloves in a 9"-x-13" baking dish (see note) in a single layer. Season the vegetables with a few pinches of salt and place the chicken on top, breast-side down. Roast the chicken until it’s super golden and the skin is crisp, 1 hour 30 minutes to 1 hour 45 minutes, basting with the juices in the pan every 15 minutes. (This way the skin on the chicken’s back will be golden and the skin on the breasts will remain soft, but the breast meat will stay super juicy. If you want golden skin all around, carefully flip the chicken for the last 30 minutes of roasting.)