This recipe combines tender, herb-infused roast chicken with a medley of golden-roasted vegetables—a meal that’s both ...

3. In the roasting pan, combine the lemon slices, shallots, potatoes, fennel, carrots, garlic, a generous pinch each of salt ...

With life being as busy as it is, a fuss-free dinner option is always welcome, and that is exactly what you get with this ...

A roast dinner ... remove the chicken from the pan with a pair of forks or tongs and set aside to rest for 15-20 minutes. Meanwhile, stir the spring greens into the vegetables and pearl barley ...

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To serve, carve the roast chicken at the table and serve with roasted vegetables and potatoes. Drizzle with the gravy. Tip 1: Buy the best-quality chicken you can afford - you’ll really taste ...

Ina Garten has been making perfect roast chicken for years—so much so that it’s become one of her most famous recipes. But while the cooking part is straightforward, carving the bird can feel like an ...

Remove bell peppers and continue roasting potatoes and onions for 10 minutes, until tender and lightly browned. 10) Slice the roast across the grain and serve with the roasted vegetables.

Line a large baking sheet with parchment paper and spread fennel and chicken, skin-side up, across it. Do not overcrowd. Roast until fat starts rendering and thighs partially cook, 15 minutes.