Introduction

Ina Garten’s Roast Chicken is a comforting classic that delivers juicy, flavorful meat with crisp, golden skin. Accompanied by roasted vegetables and a rich homemade gravy, it’s perfect for family dinners or special occasions.

Ina Garten's Roast Chicken Recipe - Recipe Image

Ingredients

6 lb. whole chicken
Salt and pepper, to taste
1 large bunch thyme (plus 20 sprigs)
1 head garlic (cut in half crosswise)
1 lemon (halved)
2 tablespoons butter (melted)
1 large yellow onion (sliced into large chunks)
4 whole carrots (sliced into 4-inch chunks)
1 bulb of fennel (tops removed, cut into wedges)
2-3 tablespoons olive oil
2/3 cup chicken broth
3 tablespoons butter (for gravy)
3 tablespoons flour (for gravy)

Instructions

Step 1: Remove the giblets and/or neck from the chicken if included. Pat the chicken dry with paper towels and let it sit at room temperature for 30-60 minutes for even cooking.
Step 2: Preheat the oven to 425° F.
Step 3: Season the entire chicken generously with salt and pepper.
Step 4: Stuff the chicken cavity with the thyme, halved garlic head, and lemon halves.
Step 5: Brush the outside of the chicken with melted butter and season again with salt and pepper.
Step 6: Tie the legs together with kitchen twine and tuck the wings underneath the body.
Step 7: Place the onions, carrots, and fennel at the bottom of a roasting pan. Season with salt, pepper, 20 sprigs of thyme, and drizzle with olive oil. Toss to coat evenly.
Step 8: Set the chicken on top of the vegetables to prevent it from sitting in its juices and to promote even cooking.
Step 9: Roast uncovered for 1½ hours. Halfway through, drizzle the chicken with pan drippings, rotate the pan 180 degrees, and return to the oven.
Step 10: The chicken is done when the juices run clear and the internal temperature reaches 165° F in the thigh.
Step 11: Let the chicken rest uncovered for 15-20 minutes to allow the juices to redistribute.
Step 12: Slice the chicken and serve with the roasted vegetables.
Step 13: For the gravy: pour the drippings into a measuring cup and add chicken broth to make 2 cups total.
Step 14: Melt butter in a saucepan over medium heat and whisk in the flour. Cook for 1 minute.
Step 15: Gradually whisk in half the broth mixture until smooth, then add the remaining liquid. Whisk for 2 minutes until thickened.
Step 16: Season the gravy with salt and pepper to taste and serve warm.
Step 17: Optional: To deepen the chicken’s color, increase oven heat to 500° F, cover any well-browned spots with foil, and roast for an additional 5 minutes while watching closely.

Tips & Variations

Letting the chicken rest at room temperature before roasting helps it cook more evenly.
Tying the legs and tucking wings ensures even cooking and prevents burning.
Use fresh herbs like rosemary or sage instead of thyme for a different flavor.
For extra crispy skin, pat the chicken very dry and brush with melted butter before roasting.
Try adding other root vegetables like potatoes or parsnips to the roasting pan for variety.

Storage

Store leftover roast chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Gravy can be stored separately and reheated on the stove, adding a splash of broth if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size chicken?

Yes, adjust the roasting time accordingly using about 15 minutes per pound at 425° F for even cooking.

What if I don’t have a meat thermometer?

You can check doneness by piercing the thigh; the juices should run clear without any pink. However, a thermometer ensures perfect results.

Ina Garten’s Roast Chicken Recipe

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Ina Garten’s Roast Chicken is a classic, flavorful recipe featuring a whole chicken seasoned and roasted to perfection with fresh herbs, garlic, lemon, and a medley of colorful vegetables. The chicken is roasted uncovered at a high temperature for a crispy skin and juicy interior, served alongside roasted carrots, fennel, and onions, finished with a rich homemade gravy made from the pan drippings.

Author: Elias
Prep Time: 15 minutes plus 30-60 minutes resting at room temperature
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American

Ingredients

Scale

Chicken and Seasonings

6 lb. whole chicken
Salt
Freshly ground pepper
1 large bunch thyme (plus 20 sprigs for vegetables)
1 head garlic, cut in half crosswise
1 lemon, halved
2 Tablespoons unsalted butter, melted

Vegetables

1 large yellow onion, sliced into large chunks
4 whole carrots, sliced into 4-inch chunks
1 bulb fennel, tops removed, cut into wedges
2–3 Tablespoons olive oil

Gravy

2/3 cup chicken broth
3 tablespoons unsalted butter
3 tablespoons flour

Instructions

Prepare the Chicken: Remove the giblets and neck from the chicken. Pat the chicken dry thoroughly with paper towels to ensure crispy skin. Let it sit at room temperature for 30-60 minutes to promote even cooking.
Preheat Oven: Set your oven to 425° F to achieve a perfectly roasted chicken with a golden, crispy exterior.
Season the Chicken: Generously season the entire chicken with salt and pepper. Stuff the cavity with a large bunch of thyme, halved garlic head, and lemon halves to infuse the meat with herbal and citrus aromas.
Butter and Tie: Brush the outside of the chicken with 2 tablespoons of melted butter, then season again with salt and pepper. Use kitchen twine to tie the legs together securely and tuck the wings under the body to prevent burning.
Prepare Vegetables: In a roasting pan, place the sliced onions, carrot chunks, and fennel wedges. Sprinkle with salt, pepper, 20 sprigs of thyme, and drizzle 2-3 tablespoons of olive oil. Toss by hand to evenly coat the vegetables.
Roast the Chicken: Place the prepared chicken on top of the vegetable bed in the roasting pan to keep it elevated from the juices. Roast uncovered at 425° F for about 1 ½ hours, approximately 15 minutes per pound. Halfway through roasting, spoon some pan drippings over the chicken and rotate the pan 180 degrees for even cooking.
Check Doneness: The chicken is done when the juices run clear and the internal temperature reaches 165° F in the thickest part of the thigh using a meat thermometer.
Rest the Chicken: Let the roasted chicken rest uncovered for 15-20 minutes. This allows the juices to redistribute and keeps the meat tender and juicy.
Slice and Serve: Carve the chicken and serve alongside the roasted vegetables.
Make the Gravy: Pour the pan drippings into a large measuring cup and top with chicken broth to measure 2 cups total liquid. In a saucepan over medium heat, melt 3 tablespoons butter. Whisk in 3 tablespoons flour and cook for 1 minute to form a roux. Gradually whisk in half of the liquid, stirring to prevent lumps, then add the remaining liquid. Continue whisking for 2 minutes until thickened. Season gravy with salt and pepper to taste.
Optional Finishing: If the chicken needs more color, increase oven heat to 500° F, cover browned parts with foil to prevent burning, and roast for an additional 5 minutes, watching carefully to avoid overcooking.

Notes

Allowing the chicken to come to room temperature before roasting ensures more even cooking.
Tying the legs and tucking wings helps the chicken cook evenly and maintain shape.
Elevating the chicken on vegetables prevents it from roasting in its own juice, leading to crisper skin.
Using a meat thermometer prevents overcooking and ensures food safety.
Resting the chicken is essential for juicy meat.
Making gravy from pan drippings enhances the meal’s flavor and ties the components together.
Adjust roasting time based on the size of the chicken, approximately 15 minutes per pound.

Keywords: Ina Garten roast chicken, roast chicken recipe, whole chicken roast, herb roasted chicken, garlic lemon chicken, roasted vegetables, homemade gravy