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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.

Ingredients

Scale

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

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