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

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.

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.

Roast the chicken until it is deep golden brown and caramelized, about 40 minutes, then turn off the oven and allow to rest in the off but warm oven until the thickest part of the leg registers ...

Put the chicken in the oven and roast it until done, about 1 hour 15 minutes. The skin should be deep golden brown and the juices should be sizzling.

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 ...

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 ...

Preheat the oven to 400˚ F. Rinse the chicken, pat dry and rub all over with 1 tablespoon of the olive oil. Generously season on both sides with salt and pepper. Heat a large cast-iron or other ...