Introduction

Ina Garten’s roast chicken is a classic, comforting dish that’s both simple and impressive. With tender meat, crispy skin, and flavorful roasted vegetables, it’s perfect for a family dinner or special occasion. Plus, the homemade gravy adds the perfect finishing touch.

Ina Garten's Roast Chicken Recipe - Recipe Image

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 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. If possible, let the chicken sit at room temperature for 30-60 minutes to promote even cooking.
Step 2: Preheat your oven to 425° F.
Step 3: Season the entire chicken generously with salt and pepper. Stuff the cavity with the thyme, garlic halves, and lemon halves.
Step 4: Brush the outside of the chicken with the melted butter and season again with salt and pepper. Use kitchen twine to tie the legs together and tuck the wings underneath the body.
Step 5: Arrange the sliced onions, 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.
Step 6: Place the chicken on top of the vegetables in the roasting pan. This elevates the chicken for even cooking and keeps it out of the drippings.
Step 7: Roast uncovered for about 1 ½ hours, or until the internal temperature reaches 165° F in the thickest part of the thigh. Halfway through cooking, drizzle the chicken with pan drippings and rotate the pan 180 degrees.
Step 8: Once done, let the chicken rest uncovered for 15-20 minutes before carving. Serve sliced alongside the roasted vegetables.
Step 9: To make the gravy, pour the pan drippings into a large measuring cup. Add chicken broth to make 2 cups of liquid total.
Step 10: Melt 3 tablespoons of butter in a saucepan over medium heat. Stir in the flour and whisk continuously for 1 minute to form a roux.
Step 11: Gradually whisk in half of the broth mixture until smooth and lump-free. Add the remaining broth and continue whisking for 2 minutes as the gravy thickens.
Step 12: Season the gravy with salt and pepper to taste. Serve warm alongside the chicken and vegetables.

Tips & Variations

For extra crispy skin, pat the chicken very dry before seasoning and roasting.
If your chicken isn’t browned enough at the end, increase the oven to 500° F and roast for an additional 5 minutes, covering any already browned parts with foil to prevent burning.
Substitute fresh rosemary or sage for thyme for a different herbal flavor.
Add potatoes to the vegetable mix for a heartier meal.

Storage

Store leftover roast chicken and vegetables in an airtight container in the refrigerator for up to 3-4 days. Keep gravy in a separate container for up to 2 days. Reheat the chicken and veggies gently in the oven and warm the gravy on the stove or in the microwave, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a smaller or larger chicken?

Yes, adjust the roasting time using the guideline of about 15 minutes per pound at 425° F. Always check that the internal temperature reaches 165° F.

How do I know when the chicken is done?

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 fully cooked.

Ina Garten’s Roast Chicken Recipe

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★★★★★

4.9 from 73 reviews

Ina Garten’s Roast Chicken is a classic, flavorful dish featuring a whole chicken roasted to perfection with fresh thyme, garlic, lemon, and a medley of aromatic vegetables. The chicken is generously seasoned, stuffed, and roasted on a bed of onions, carrots, and fennel, resulting in succulent meat with crisp, golden skin. Served alongside a rich, homemade gravy made from pan drippings, this recipe is perfect for an elegant yet comforting meal.

Author: Maya
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American

Ingredients

Scale

Chicken and Seasoning

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, for brushing)

Vegetables

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

Gravy

2/3 cup chicken broth
3 tablespoons butter
3 tablespoons flour

Instructions

Prepare the Chicken: Unwrap the chicken, remove giblets and neck if included, and pat dry with paper towels. Optionally, let sit at room temperature for 30-60 minutes for even cooking.
Preheat Oven: Set the oven to 425° F (218° C) to prepare for roasting.
Season and Stuff: Generously season the entire chicken with salt and pepper. Stuff the cavity with the large bunch of thyme, halved garlic head, and lemon halves.
Butter and Tie: Brush the outside of the chicken with 2 tablespoons melted butter and season again with salt and pepper. Tie the legs together with kitchen twine and tuck the wings under the body.
Prepare Vegetables: Place onion chunks, carrot pieces, and fennel wedges in the bottom of a roasting pan. Sprinkle with salt, pepper, and 20 thyme sprigs, then drizzle generously with olive oil. Toss with your hands to coat evenly.
Roast Chicken on Vegetables: Place the prepared chicken on top of the vegetable bed to keep it elevated and avoid sitting in its juices. Roast uncovered for 1½ hours, basting halfway through with pan drippings and rotating the pan 180 degrees for even cooking.
Check Doneness: The chicken is done when juices run clear and the internal temperature reaches 165° F (74° C) in the thigh. Use a meat thermometer for accuracy.
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 alongside the roasted vegetables.
Make the Gravy: Pour the chicken drippings into a large measuring cup. Add chicken broth to make 2 cups of liquid total.
Melt Butter and Make Roux: In a saucepan over medium heat, melt 3 tablespoons butter. Whisk in 3 tablespoons flour and cook for 1 minute to form a roux.
Add Liquid: Gradually whisk in half of the broth mixture to avoid lumps, followed by the remaining liquid. Continue whisking for about 2 minutes as the gravy thickens.
Season and Finish: Season the gravy with salt and pepper as desired. If the chicken needs more color, increase the oven to 500° F and roast for an additional 5 minutes, covering already browned areas with foil to prevent burning.

Notes

Allowing the chicken to sit at room temperature before roasting helps to cook the bird evenly.
Basting halfway through cooking ensures the chicken stays moist and flavorful.
Tying the legs and tucking wings prevent uneven cooking and help the chicken hold its shape.
Roasting the chicken on a bed of vegetables not only flavors them but keeps the chicken elevated for better heat circulation.
Using a meat thermometer is the best way to ensure the chicken is safely cooked without overcooking.
Resting the chicken after roasting lets the juices redistribute, resulting in moist meat.
The homemade gravy made from pan drippings adds a rich finishing touch to the dish.
If additional browning is desired, the final high-heat roasting step intensifies the color without overcooking.

Keywords: roast chicken, Ina Garten, whole chicken, thyme, garlic, lemon, roasted vegetables, homemade gravy, classic roast