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

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.

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.

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 ...

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.

Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.

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

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 …

Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or …