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Laura on: Roast Chicken- A Johnson Family Favorite

Wed, August 24, 2016


I have loved Ina Garten’s recipes for years – hers have inspired many of my favorite dishes, like this one! This particular recipe has sparked a new tradition in our home. Whenever Mary Parker leaves for Auburn each year, we always send her off with her favorite meal, which for the past few years has been this dish! And while it’s baking it gives us time to pour a glass of wine, talk about the upcoming year, and reflect on the memories made that summer! The recipe is super simple, (even though to some, cooking a whole chicken is intimidating!) and the whole chicken fits perfectly in our plank oval casserole dish (you can find here). I hope this meal brings your family together like it does mine.

What you’ll need:

Roasting Chicken {4-5 lb.}

3 Lemons, cut into wedges

1 Whole Head of Garlic, cut in half

1 Bunch of Thyme Sprigs

2 Yellow Onions, peeled, and roughly thick-chopped

6-8 Peeled and halved carrots

Kosher Salt

Freshly ground black pepper

Garlic Powder

Olive Oil


1.Preheat the oven to 425 degrees

2.Rinse the chicken and pat dry

3.Salt and pepper the inside of the chicken and stuff it with the halved garlic, about 4 lemon wedges, and half the bunch of thyme and place in the casserole dish

4.Truss the chicken with kitchen twine, and brush olive oil all over the outside of the chicken. Sprinkle liberally with salt, pepper and garlic powder

5.Toss the remaining lemons, onions, thyme and carrots around the chicken in the casserole dish and drizzle with olive oil then sprinkle with salt and pepper

6.Roast the chicken for around one hour and 15 minutes to 90 minutes, or until half the chicken is cooked through and the juices run clear

7.Remove from oven and let rest for 15 minutes

8.Carve, and enjoy the chicken alongside the roasted veggies as a side dish.



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