I used to be intimidated by the idea of cooking an entire roast chicken. My father is excellent at doing so, and naturally I typically leave this job for him and reap all the benefits. However, I've found this incredible and easy roast chicken, recipe courtesy of the incredible Ina Garten and I've never looked back. You wouldn't believe how simple it is, and it's a recipe you're going to want to cut out and keep.

This recipe serves 4 people, and when you are done with the meat, feel free to add the bones and leftover scraps to a pot, and create a delicious chicken stock that you can freeze for soups in the upcoming winter months. The best part? It's an entire meal in one pan. Your chicken will cook alongside the chopped vegetables, which becomes seasoned with chicken fat drippings. It's the only roast chicken recipe you will ever need, and I hope you get the chance to make this.

You will need:

1 (4 lb) whole chicken

Kosher salt and pepper

1 lemon quartered

6 sprigs fresh thyme, divided

6 sprigs fresh rosemary, divided

3 tbsp unsalted butter, melted

½ lb carrots chopped into 2 inch chunks

1 lb yukon gold potatoes 1 inch diced

1 large yellow onion cut into 8 wedges

8 cloves garlic peeled

Olive oil

Preheat your oven to 425 degrees. 

Pat your chicken dry with paper towels and place into a large roasting pan. Sprinkle the cavity generously with kosher salt and pepper and place the cut lemon, 2 sprigs of thyme and 2 rosemary sprigs into the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Brush the outside with butter and sprinkle generously with salt and pepper.

In a large bowl combine carrots, potatoes, onion, garlic, salt, pepper, and 1/3 cup olive oil and transfer to the pan with the chicken. Place the remaining thyme and rosemary sprigs on top. 

Roast for 30 minutes at 450, then reduce the heat to 350 for one hour until the internal temp is 165 and the juices run clear when you cut between a leg and a thigh. Leaving the oven on, transfer the chicken to a carving board and cover it with foil and allow it to rest for 15 minutes. Roast the rest of the veggies for an additional 12 minutes at 350. Discard the herb branches, carve the chicken, and serve the vegetables with the pan juices drizzled over top. Bon Appetit.