Ina Garten’s Roast Chicken Recipe

Introduction

Ina Garten’s roast chicken is a timeless classic that delivers juicy, flavorful meat with perfectly roasted vegetables. This straightforward recipe highlights fresh herbs and simple techniques to create a comforting meal that’s sure to impress.

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 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

1. Step 1: Unwrap the chicken and remove the giblets or neck if included. Pat the chicken dry with paper towels.
2. Step 2: If possible, let the chicken sit at room temperature for 30-60 minutes for more even cooking.
3. Step 3: Preheat the oven to 425° F.
4. Step 4: Season the entire chicken generously with salt and pepper.
5. Step 5: Stuff the chicken cavity with the thyme, garlic halves, and lemon halves.
6. Step 6: Brush the outside of the chicken with the melted butter and season again with salt and pepper.
7. Step 7: Use kitchen twine to tie the legs together and tuck the wings underneath the body.
8. Step 8: Place the sliced onions, carrots, and fennel in the bottom of a roasting pan.
9. Step 9: Sprinkle the vegetables with salt, pepper, 20 sprigs of thyme, and drizzle generously with olive oil. Toss to coat evenly.
10. Step 10: Place the chicken on top of the vegetables to elevate it from the drippings.
11. Step 11: Roast uncovered for 1 ½ hours. Halfway through, drizzle the chicken with pan drippings and rotate the pan 180 degrees.
12. Step 12: Check doneness by ensuring the juices run clear and the internal temperature reads 165° F when measured in the thigh.
13. Step 13: Let the chicken rest uncovered for 15-20 minutes before carving.
14. Step 14: Slice the chicken and serve it alongside the roasted vegetables.
15. Step 15: To make the gravy, pour the chicken drippings into a measuring cup and add chicken broth to make 2 cups total.
16. Step 16: Melt 3 tablespoons butter in a saucepan over medium heat.
17. Step 17: Whisk in 3 tablespoons flour and cook for 1 minute to form a roux.
18. Step 18: Gradually add half the broth mixture, whisking to avoid lumps.
19. Step 19: Add the remaining liquid and whisk for 2 minutes until the gravy thickens.
20. Step 20: Season the gravy with salt and pepper to taste and serve warm.

Tips & Variations

• For crispier skin, increase the oven temperature to 500° F during the last 5 minutes of roasting. Cover parts that are already browned with foil to prevent burning.
• Try adding rosemary or sage to the stuffing for a different herbal aroma.
• Use a meat thermometer to ensure perfect doneness without drying out the chicken.
• Leftover chicken makes wonderful sandwiches or salads the next day.

Storage

Store leftover roast chicken and vegetables in airtight containers in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave to preserve moisture. Gravy can be refrigerated separately and warmed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a smaller or larger chicken?

Yes, adjust the roasting time by about 15 minutes per pound at 425° F to ensure the chicken is thoroughly cooked.

Do I need to baste the chicken during roasting?

Basting halfway through roasting helps keep the chicken moist and encourages even browning, but it’s not strictly necessary if using a good amount of butter and oil on the skin.

Ina Garten’s Roast Chicken Recipe

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★★★★★

4.5 from 147 reviews

Ina Garten’s Roast Chicken is a classic, flavorful recipe featuring a perfectly roasted whole chicken seasoned with fresh thyme, garlic, and lemon, complemented by tender roasted root vegetables and homemade rich gravy. This simple yet elegant dish highlights the best of oven roasting techniques to deliver juicy meat and crispy skin.

• Author: Ria
• Prep Time: 15 minutes (plus 30-60 minutes for chicken to reach room temperature)
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours (including resting and prep)
• Yield: 6 servings 1x
• Category: Dinner, Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Seasonings

• 6 lb. whole chicken
• Salt and pepper, to taste
• 1 large bunch thyme (plus 20 sprigs for vegetables)
• 1 head garlic, cut in half crosswise
• 1 lemon, halved
• 2 tablespoons butter, melted

Vegetables

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

Gravy

• 2/3 cup chicken broth (plus extra to make 2 cups with drippings)
• 3 tablespoons butter
• 3 tablespoons flour

Instructions

1. Prepare the Chicken: Unwrap the chicken and remove the giblets and/or neck if included. Pat the chicken dry thoroughly with paper towels. For more even cooking, let the chicken sit at room temperature for 30-60 minutes.
2. Preheat the Oven: Set your oven to 425° F (220° C) to get ready for roasting.
3. Season and Stuff: Generously season the entire chicken with salt and pepper. Stuff the cavity with the thyme bunch, garlic halves, and lemon halves for aroma and flavor. Brush the outside with the melted butter and season again with salt and pepper.
4. Truss the Chicken: Use kitchen twine to tie the legs together and tuck the wings underneath the body to ensure even cooking.
5. Prepare Vegetables: Arrange the sliced onions, carrots, and fennel wedges at the bottom of a roasting pan. Sprinkle with salt, pepper, and the 20 sprigs of thyme. Drizzle olive oil over the vegetables and toss them to coat evenly.
6. Place the Chicken: Position the chicken on top of the vegetables in the roasting pan. This elevates it to prevent it from sitting in drippings and promotes even roasting.
7. Roast the Chicken: Roast uncovered for 1½ hours. Halfway through cooking, spoon some drippings from the pan over the chicken to keep it moist, then rotate the pan 180 degrees. Continue roasting until juices run clear and internal temperature reaches 165° F (75° C) in the thickest part of the thigh.
8. Rest the Chicken: Remove from the oven and let rest uncovered for 15-20 minutes to allow the juices to redistribute before carving.
9. Carve and Serve: Slice the chicken and serve it with the roasted vegetables from the pan.
10. Make the Gravy: Pour the pan drippings into a large measuring cup. Add enough chicken broth to make a total of 2 cups of liquid. Melt 3 tablespoons of butter in a saucepan over medium heat, then whisk in 3 tablespoons of flour and cook for 1 minute to form a roux. Gradually add half the broth mixture, whisking to avoid lumps, then add the remaining liquid and continue whisking for 2 minutes until thickened. Season with salt and pepper to taste.
11. Optional Final Browning: If desired for more color, increase oven temperature to 500° F, cover any already browned sections with foil, and roast the chicken for an additional 5 minutes, watching closely to avoid burning.

Notes

• Allow the chicken to sit at room temperature before roasting for more evenly cooked meat.
• Tying the legs and tucking the wings helps the chicken cook uniformly and maintain shape.
• Resting the chicken after roasting seals in juices for tender, moist servings.
• Use a meat thermometer for perfect doneness; 165° F in the thigh is recommended.
• If you want crispier skin, finish with a high-heat blast in the oven.

Keywords: Ina Garten, roast chicken, whole chicken, roasted vegetables, homemade gravy, easy roast chicken, classic chicken recipe