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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.

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

  1. 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.
  2. Preheat Oven: Set the oven to 425° F (218° C) to prepare for roasting.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Rest the Chicken: Remove from oven and let the chicken rest uncovered for 15-20 minutes to allow the juices to redistribute.
  9. Slice and Serve: Carve the chicken and serve alongside the roasted vegetables.
  10. Make the Gravy: Pour the chicken drippings into a large measuring cup. Add chicken broth to make 2 cups of liquid total.
  11. 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.
  12. 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.
  13. 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

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