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.

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.

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.

Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan.

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 ...