Ina Garten’s Roast Chicken Recipe

Introduction

Ina Garten’s Roast Chicken is a classic, comforting dish that transforms simple ingredients into a flavorful and juicy meal. With aromatic herbs and perfectly roasted vegetables, this recipe is perfect for a weekend dinner or 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 (for gravy)
• 3 tablespoons flour (for gravy)

Instructions

1. Step 1: Remove the giblets and neck from the chicken if included, then pat the chicken dry with paper towels. Let it sit at room temperature for 30-60 minutes if possible for even cooking.
2. Step 2: Preheat the oven to 425°F.
3. Step 3: Season the entire chicken generously with salt and pepper. Stuff the cavity with the thyme, garlic, and lemon halves.
4. Step 4: 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 chicken.
5. Step 5: Arrange the sliced onions, carrots, and fennel in the bottom of a roasting pan. Sprinkle with salt, pepper, and 20 sprigs of thyme. Drizzle with olive oil and toss to coat evenly.
6. Step 6: Place the chicken on top of the vegetables to elevate it and prevent it from sitting in its juices.
7. Step 7: Roast the chicken uncovered for 1 ½ hours. Halfway through, drizzle the chicken with pan drippings and rotate the pan 180 degrees.
8. Step 8: Check for doneness by ensuring juices run clear and the internal temperature reaches 165°F in the thigh.
9. Step 9: Let the chicken rest uncovered for 15-20 minutes before carving to allow the juices to reabsorb.
10. Step 10: Slice the chicken and serve with the roasted vegetables.
11. Step 11: For the gravy, pour the pan drippings into a large measuring cup and add chicken broth to make 2 cups of liquid.
12. Step 12: Melt 3 tablespoons of butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.
13. Step 13: Gradually whisk in half of the broth mixture until smooth, then add the remaining liquid and whisk for 2 more minutes until thickened.
14. Step 14: Season the gravy with salt and pepper to taste. Serve alongside the roast chicken.
15. Step 15: If the chicken needs more color, increase the oven to 500°F. Cover well-browned parts with foil and roast for an additional 5 minutes, watching carefully.

Tips & Variations

• Letting the chicken come to room temperature before roasting ensures even cooking.
• Tying the legs and tucking the wings helps the bird cook uniformly and look neat.
• Use a meat thermometer to avoid overcooking and ensure the chicken stays juicy.
• Add root vegetables like potatoes or parsnips for extra variety in the roasting pan.
• For a richer gravy, finish with a splash of cream or white wine after thickening.

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 for up to 2 days and reheated on the stove, adding a splash of broth or water if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different herb instead of thyme?

Yes, rosemary or sage are great alternatives that pair well with roast chicken and add different aromatic notes.

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; it should read 165°F. The juices should also run clear when the chicken is pierced.

Ina Garten’s Roast Chicken Recipe

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★★★★★

4.8 from 75 reviews

Ina Garten’s Roast Chicken is a classic, perfectly roasted whole chicken infused with fresh thyme, garlic, and lemon, served alongside a medley of roasted vegetables. The recipe features a simple, straightforward roasting method at high heat to achieve crispy skin and tender, juicy meat. A rich, homemade pan gravy made from the chicken drippings elevates this comforting dish, making it an ideal hearty meal for any occasion.

• Author: Mick
• Prep Time: 15 minutes plus 30-60 minutes resting
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours 15 minutes to 2 hours 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 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
• Salt and pepper, to taste

Gravy

• 2/3 cup chicken broth (plus additional to make 2 cups with drippings)
• 3 tablespoons butter
• 3 tablespoons flour
• Salt and pepper, to taste

Instructions

1. Preheat and Prep Chicken: Unwrap the chicken, remove giblets and neck if included, and pat the chicken dry with paper towels. Let it sit at room temperature for 30-60 minutes to ensure even cooking. Preheat the oven to 425° F.
2. Season Chicken: Season the entire chicken generously with salt and pepper. Stuff the cavity with the thyme, halved garlic head, and lemon halves. Brush the outside with 2 tablespoons of melted butter, then season again with salt and pepper.
3. Truss Chicken: Tie the legs together with kitchen twine and tuck the wings underneath the body to promote even cooking.
4. Prepare Vegetables: In the bottom of a roasting pan, spread the yellow onion chunks, carrot chunks, and fennel wedges. Sprinkle with salt, pepper, and 20 sprigs of thyme. Drizzle generously with olive oil and toss with your hands to coat evenly.
5. Roast Chicken: Place the chicken on top of the vegetables in the pan, which elevates the chicken and prevents it from sitting in its own juices. Roast uncovered at 425° F for about 1 ½ hours (approximately 15 minutes per pound). Halfway through cooking, baste the chicken with pan drippings, rotate the pan 180 degrees, and continue roasting.
6. Check Doneness: The chicken is done when juices run clear and the internal temperature reaches 165° F in the thigh. For deeper brown color, increase the oven to 500° F, cover any well-browned parts with foil, and roast for an additional 5 minutes, watching closely.
7. Rest Chicken: Remove from oven and let the chicken rest uncovered for 15-20 minutes to allow the juices to redistribute before carving.
8. Slice and Serve: Carve the chicken and serve with the roasted vegetables from the pan.
9. Make Gravy: Pour the chicken drippings from the roasting pan into a large measuring cup. Add chicken broth to make a total of 2 cups of liquid.
10. Prepare Roux: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in 3 tablespoons flour and cook for 1 minute to form a roux.
11. Add Broth Gradually: Slowly add half of the chicken drippings and broth mixture to the roux while whisking constantly to prevent lumps.
12. Complete Gravy: Add the remaining liquid, continue whisking for about 2 minutes until the gravy thickens further. Adjust seasoning with salt and pepper if needed. Serve warm alongside the chicken and vegetables.

Notes

• Letting the chicken come to room temperature before roasting helps it cook more evenly.
• Tying the legs and tucking the wings underneath promotes even cooking and presentation.
• Basting halfway through roasting enhances moisture and flavor.
• Resting the chicken after roasting is crucial to retain the juices and ensure moist meat.
• Use a meat thermometer to accurately check doneness for safety and best texture.
• If lacking fresh thyme, dried thyme can be used but reduce quantity as it is more concentrated.
• For an extra crispy skin, broil the chicken for a few minutes at the end, watching carefully to avoid burning.

Keywords: roast chicken, Ina Garten chicken, herb roasted chicken, classic roast chicken, whole roasted chicken, chicken with gravy, roasted vegetables