Name: Ina Garten’s Roast Chicken Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 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; 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; 3 tablespoons flour

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 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

Step 1: Unwrap the chicken and remove the giblets and neck if included. Pat the chicken dry with paper towels. For best results, let it sit at room temperature for 30-60 minutes.

Step 2: Preheat the oven to 425°F.

Step 3: Season the entire chicken generously with salt and pepper. Stuff the cavity with the thyme bunch, garlic halves, and lemon halves.

Step 4: Brush the outside of the chicken with the melted butter and season again with salt and pepper. Tie the legs together with kitchen twine and tuck the wings underneath.

Step 5: Place the onion, carrots, and fennel in a roasting pan. Sprinkle with salt, pepper, and 20 sprigs of thyme. Drizzle with olive oil and toss to coat evenly.

Step 6: Set the chicken on top of the vegetables to elevate it and prevent it from sitting in its juices.

Step 7: Roast the chicken uncovered for 1½ hours. Halfway through, spoon some pan drippings over the chicken and rotate the pan 180 degrees.

Step 8: Check for doneness by ensuring the juices run clear and the internal temperature in the thigh reads 165°F.

Step 9: Let the chicken rest, uncovered, for 15-20 minutes before carving to allow the juices to redistribute.

Step 10: Slice the chicken and serve with the roasted vegetables.

Step 11: For the gravy, pour the pan drippings into a measuring cup and add chicken broth to reach 2 cups total liquid.

Step 12: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in 3 tablespoons flour and cook for 1 minute.

Step 13: Gradually whisk in half of the broth mixture until smooth, then add the remaining liquid and whisk for 2 more minutes until the gravy thickens.

Step 14: Season the gravy with salt and pepper as desired. Serve warm alongside the chicken.

Tips & Variations

For extra crispy skin, increase the oven temperature to 500°F and roast for an additional 5 minutes at the end, covering any well-browned areas with foil to prevent burning.

Substitute fresh rosemary or sage for thyme to alter the herb flavor profile.

Add potatoes or parsnips to the roasting pan for a heartier vegetable mix.

FAQs

Can I use a different size chicken?

Yes, cooking time is roughly 15 minutes per pound at 425°F. Adjust the total roasting time based on the weight of your chicken for even cooking.

How do I know when the chicken is fully cooked?

Use a meat thermometer inserted into the thickest part of the thigh without touching the bone. It should read 165°F. Also, the juices should run clear when the chicken is pierced.