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


  • 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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Braise-the-Roof 5QT Enamel Braiser
Braise-the-Roof 5QT Enamel Braiser

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

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