Description
Ina Garten’s Roast Chicken is a classic, flavorful dish featuring a whole chicken roasted to golden perfection with aromatic thyme, garlic, and lemon. Served alongside roasted vegetables and a rich homemade gravy, this comforting meal is perfect for any occasion, combining crispy skin with juicy, tender meat.
Ingredients
Scale
For the Chicken and Vegetables
- 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
For the Gravy
- 2/3 cup chicken broth
- 3 tablespoons butter
- 3 tablespoons flour
Instructions
- Preparing the Chicken: Remove the giblets and neck from the chicken, then pat it dry thoroughly with paper towels. Let the chicken sit at room temperature for 30-60 minutes to ensure even cooking.
- Preheat Oven: Set your oven to 425° F to get ready for roasting.
- Season and Stuff: Season the entire chicken generously with salt and pepper. Stuff the cavity with the thyme, halved garlic, and lemon. Brush the outside with melted butter and season again with salt and pepper.
- Truss the Chicken: Use kitchen twine to tie the legs together and tuck the wings under the body to promote even cooking.
- Prepare Vegetables: Place the sliced onion, carrots, and fennel in the bottom of a roasting pan. Sprinkle with salt, pepper, 20 sprigs of thyme, and drizzle with olive oil. Toss with your hands to coat evenly.
- Position Chicken: Place the prepared chicken on top of the vegetables in the roasting pan. This elevates the chicken and keeps it out of its juices.
- Roast: Roast the chicken uncovered in the preheated oven for about 1½ hours. Halfway through, baste the chicken with pan drippings, rotate the pan 180°, and continue roasting.
- Check for Doneness: The chicken is done when juices run clear and an instant-read thermometer inserted into the thigh reads 165° F.
- Rest the Chicken: Remove from oven and let the chicken rest uncovered for 15-20 minutes to allow the juices to redistribute.
- Slice and Serve: Carve the chicken and serve with the roasted vegetables.
- Make the Gravy: Pour the chicken drippings into a large measuring cup and add chicken broth to make 2 cups of liquid.
- 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.
- Add Liquid: Gradually whisk in half of the broth mixture, then add the remaining liquid and whisk continuously for about 2 minutes until the gravy thickens.
- Season Gravy: Taste the gravy and add salt and pepper as desired.
- Optional Browning: If the chicken needs more color, increase oven heat to 500° F, cover browned parts with foil, and roast for an additional 5 minutes while watching closely.
Notes
- Letting the chicken sit at room temperature before cooking ensures more even roasting.
- Tying the legs and tucking wings help the chicken cook evenly and look neat when serving.
- Basting halfway through roasting keeps the chicken moist and flavorful.
- Resting the chicken after roasting is critical to keep meat juicy.
- If you want extra crispy skin, use the optional high heat browning step at the end.
- The gravy uses pan drippings for deep flavor—don’t skip this step!
- Prep Time: 20 minutes (plus 30-60 minutes resting at room temperature)
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: roast chicken, Ina Garten, roast chicken recipe, roasted vegetables, homemade gravy, classic chicken dinner
