Roast chicken with spring vegetables from Go-To Dinners (page 128) by Ina Garten

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Notes about this recipe

  • Kn1tgrl on March 27, 2024

    This recipe has an error. The chicken should be roasted at 425 degrees for the entire duration of the cooking process. Do not lower it to 350 degrees unless you have an extra 3 hours to cook it. I had to bump it back up to 425 for another 45 minutes. It was absolutely delicious once it was finally cooked.

  • anya_sf on March 17, 2023

    This was good, but the method did not work for me. Based on experience with a high-sided roasting pan, I elevated the chicken on a rack to help the underside cook faster, flipping the chicken for part of the time. Still, it wasn't nearly done after 60 min at 350. At that point, I moved the chicken to a sheet pan (left the vegetables in the roasting pan) and turned the temperature back to 425 to finish roasting for another 20 min or so. For the vegetables, I used 1.5 lbs potatoes, some thick bagged baby carrots (market was out of carrots with tops), and doubled the asparagus (we like more veg). The vegetables were delicious, but note that the oven was at 425 when the asparagus roasted and we thought it was perfect - not sure how it would be at 350.

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