For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.

We tested several different methods for a classic roast chicken, and this one, stuffed with lemon, garlic and herbs, won out for flavor and ease. It’s perfect in its simplicity.

Ingredients: Deselect All, 1 (5 to 6-pound) roasting chicken, Kosher salt and freshly ground black pepper, 2 heads garlic, cut in 1/2 crosswise, 1 lemon, halved, 1/2 large Spanish onion, thickly ...

Ingredients: Deselect All, 1 (4 to 5 pound) roasting chicken, Kosher salt and freshly ground black pepper, 2 lemons, 1 whole head garlic, cut in 1/2 crosswise, Good olive oil, 2 Spanish onions ...

Step 1, Preheat oven to 350 F. Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons of oil. Pat the chicken dry and sprinkle with salt and pepper. Lay the breast halves ...

Step 1, Preheat the oven to 400 degrees F. Position a rack in the center of the oven. Step 2, Arrange the pearl onions and carrots in the bottom of a roasting pan. Drizzle with the wine. Set …

Step 1, Preheat oven to 425 degrees F. Step 2, Rinse the chicken with cool water, inside and out. Pat it dry with paper towels. Divide the herbs, keeping 1/2 of them whole. Finely chop the other ...