Ina Garten’s Roast Chicken Recipe

Introduction

Ina Garten’s Roast Chicken is a timeless classic that delivers juicy, flavorful meat with crispy skin and perfectly roasted vegetables. This simple yet elegant dish is perfect for a comforting family dinner or a special occasion.

Ingredients

• 6 lb. whole chicken
• Salt and pepper
• 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
• 3 tablespoons flour

Instructions

1. Step 1: Unwrap the chicken and remove the giblets and/or neck if included. Pat the chicken dry with paper towels and let it sit at room temperature for 30-60 minutes for even cooking.
2. Step 2: Preheat the oven to 425° F. Season the entire chicken generously with salt and pepper. Stuff the chicken cavity with the thyme, garlic halves, and lemon halves.
3. Step 3: Brush the outside of the chicken with melted butter and season again with salt and pepper. Tie the legs together with kitchen twine and tuck the wings underneath the body.
4. Step 4: Arrange the sliced onions, carrots, and fennel in the bottom of a roasting pan. Sprinkle vegetables with salt, pepper, 20 sprigs of thyme, and drizzle with olive oil. Toss to coat evenly.
5. Step 5: Place the chicken on top of the vegetables. Roast uncovered for 1 ½ hours, drizzling the chicken with pan drippings and rotating the pan 180 degrees halfway through cooking.
6. Step 6: Check for doneness by ensuring the juices run clear and the internal temperature of the thigh reaches 165° F. Let the chicken rest uncovered for 15-20 minutes before carving.
7. Step 7: To make the gravy, pour the pan drippings into a measuring cup and add chicken broth to make 2 cups of liquid. Melt butter in a saucepan over medium heat, whisk in flour, and cook for 1 minute.
8. Step 8: Gradually whisk in half of the broth mixture until smooth, then add the remaining liquid. Continue whisking for 2 minutes until the gravy thickens. Season with salt and pepper if desired.

Tips & Variations

• For extra crispy skin, increase the oven temperature to 500° F during the last 5 minutes of roasting, covering any already browned parts with foil to prevent burning.
• Substitute rosemary or sage for thyme to change the aromatic profile.
• Letting the chicken rest before carving allows the juices to redistribute, keeping the meat moist.

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 to avoid drying out the meat. Gravy can be refrigerated separately and reheated on the stove with 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 by approximately 15 minutes per pound at 425° F. Always check that the internal temperature reaches 165° F to ensure doneness.

How do I know when the chicken is fully cooked?

The best way is to use a meat thermometer inserted into the thickest part of the thigh without touching bone. When it reads 165° F and the juices run clear, the chicken is done.