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

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.

The best roast chicken ever - and I've made a lot of roast chicken! I used a 12 inch cast iron pan which allowed the veggies to caramelize so well that I wanted more veggies in there.

For dinner tonight, try Ina Garten's Lemon and Garlic Roast Chicken recipe from Barefoot Contessa on Food Network.

Brush the chicken and radishes all over with the melted butter and sprinkle them both liberally with salt and pepper. Roast for 1 hour and 15 minutes, until the juices run clear when you cut ...

Pour the mixture around the chicken in the pan. Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh.

Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.

Place the skillet in the oven and roast the chicken for 30 minutes. Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into …

Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken.

Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan. Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear.