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.

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 ...

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 the oven to 425 degrees F. Step 2, Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters ...

Step 1, Position a rack in the lowest part of the oven (remove the other racks); preheat to 450˚. Pat the chicken dry with paper towels. Season inside and out with salt and pepper, then stuff …

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 ...