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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.

Ingredients

Scale

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

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