
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).
- 1
large (5- to 6-pound) roasting chicken (go big or go home)
Kosher salt
Freshly ground black pepper
- ½
cup (1 stick) unsalted butter, at room temperature
- 23
cloves garlic—8 minced, 15 whole
- 3
tablespoons mixed chopped herbs (rosemary, thyme, oregano), plus some whole herb sprigs
- 1
lemon
- 4
medium carrots, peeled and cut into large chunks
- 3
parsnips, peeled and cut into large chunks
- 1
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