BTI (Better Than Ina’s) Roast Chicken and Vegetables
- SERVES: 4 to 6
- PREP: 40 minutes
- TOTAL TIME: 2 hours 30 minutes
No need to flip this bird.
When I first created this recipe, the title jokingly suggested that my chicken was better than a certain barefoot cooking goddess’s version. A few years in, I think it’s safe to say that both our chickens are legendary, so now I’m making the BTI stand for BUT THEN I made the best roast chicken, or BEST THING IN the cookbook, or…(please send any and all ideas).
large (5- to 6-pound) roasting chicken (go big or go home)
Freshly ground black pepper
cup (1 stick) unsalted butter, at room temperature
cloves garlic—8 minced, 15 whole
tablespoons mixed chopped herbs (rosemary, thyme, oregano), plus some whole herb sprigs
medium carrots, peeled and cut into large chunks
parsnips, peeled and cut into large chunks
onion, cut into 1-inch wedges
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We call this the one-pot wonder for a reason. Not only is it your secret weapon for slow-cooking comfort foods, it's equally useful for stir-fries, soups, or basically anything sautéed. Nonstick interior keeps messes—and cleaning—to a minimum Textured lid circulates steam to lock in moisture Can be used on a stovetop or in the oven–also serves as a gorgeous serving vessel