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Ina Garten’s Roast Chicken Recipe

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★★★★★

4.7 from 99 reviews

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.

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

  1. 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.
  2. Preheat Oven: Set your oven to 425° F to achieve a perfectly roasted chicken with a golden, crispy exterior.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Slice and Serve: Carve the chicken and serve alongside the roasted vegetables.
  10. 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.
  11. 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

Find it online: https://tastygenius.com/ina-gartens-roast-chicken-recipe/