Introduction

Ina Garten’s Roast Chicken is a classic, flavorful dish perfect for any occasion. With simple ingredients and a straightforward method, this recipe yields a juicy, golden chicken roasted atop a bed of aromatic vegetables. The homemade gravy adds a rich finishing touch that brings the meal together beautifully.

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 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: Preheat the oven to 425° F. Unwrap the chicken and remove any giblets or neck. Pat the chicken dry with paper towels. If possible, let it sit at room temperature for 30–60 minutes for even cooking.
Step 2: Season the entire chicken generously with salt and pepper. Stuff the cavity with the thyme, garlic halves, and lemon halves. Brush the outside of the chicken with the melted butter and season again with salt and pepper.
Step 3: Use kitchen twine to tie the legs together and tuck the wings underneath the body of the chicken.
Step 4: Place the sliced onions, carrots, and fennel at the bottom of a roasting pan. Sprinkle the vegetables with salt, pepper, 20 sprigs of thyme, and drizzle with olive oil. Toss gently to coat evenly.
Step 5: Set the chicken on top of the vegetables in the roasting pan. This elevates the chicken and allows the juices to flavor the vegetables.
Step 6: Roast the chicken uncovered for about 1½ hours. Halfway through cooking, spoon some of the pan drippings over the chicken, rotate the pan 180 degrees, and return it to the oven.
Step 7: The chicken is done when the juices run clear and the internal temperature in the thigh reaches 165° F. Remove from the oven and let rest uncovered for 15–20 minutes before carving.
Step 8: To make the gravy, pour the pan drippings into a large measuring cup and add chicken broth until you have 2 cups of liquid.
Step 9: Melt 3 tablespoons of butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
Step 10: Gradually whisk in half of the broth mixture until smooth, then add the remaining liquid and whisk for 2 minutes until thickened. Season with salt and pepper to taste.
Step 11: If the chicken needs more browning, increase the oven temperature to 500° F. Cover any already browned parts with foil and roast for an additional 5 minutes, watching closely.
Step 12: Carve the chicken and serve it hot alongside the roasted vegetables with warm gravy drizzled on top.

Tips & Variations

Letting the chicken rest at room temperature before roasting helps it cook more evenly.
If you prefer a crispier skin, broil the chicken for a few minutes at the end, watching closely to avoid burning.
Substitute fresh rosemary or sage for thyme for a different herbal flavor.
Use homemade chicken broth for a richer gravy.
Save leftover gravy to serve with mashed potatoes or roasted vegetables the next day.

Storage

Store any leftover roast chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve moisture. Gravy can be stored separately in the fridge for up to 2 days and reheated on the stovetop, whisking occasionally to prevent lumps.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a smaller chicken for this recipe?

Yes, adjust the roasting time accordingly—about 15 minutes per pound at 425° F is a good rule of thumb.

Do I need to baste the chicken during roasting?

While not required, basting the chicken halfway through with pan drippings helps keep the skin moist and enhances flavor.

Ina Garten’s Roast Chicken Recipe

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★★★★★

4.5 from 123 reviews

Ina Garten’s Roast Chicken is a classic, foolproof recipe featuring a whole chicken roasted to juicy perfection alongside aromatic vegetables. Infused with thyme, garlic, and lemon, and finished with a rich homemade gravy, this dish makes an elegant and comforting meal perfect for any occasion.

Author: Marco
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes
Yield: 6–8 servings 1x
Category: Main Dish
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 additional)
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 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: Remove the chicken from packaging and discard the giblets or neck if present. Pat the chicken dry thoroughly with paper towels to ensure crisp skin during roasting.
Bring chicken to room temperature: Let the chicken rest at room temperature for 30-60 minutes to promote even cooking throughout.
Preheat oven: Set your oven to 425°F to ensure proper roasting temperature.
Season the chicken: Generously season the entire chicken inside and out with salt and pepper.
Stuff the cavity: Stuff the chicken with the large bunch of thyme, halved garlic head, and lemon halves to infuse aromatic flavor.
Butter and truss: Brush the outside with melted butter and season again with salt and pepper. Tie the legs together using kitchen twine and tuck the wings underneath the body for even roasting.
Prepare vegetables: Place the sliced onions, carrots, and fennel in a roasting pan. Sprinkle with salt, pepper, 20 thyme sprigs, and drizzle generously with olive oil. Toss with hands until everything is evenly coated.
Position chicken: Place the prepared chicken on top of the vegetable bed in the roasting pan. This elevates the chicken, keeping it from sitting in juices and roasting evenly.
Roast the chicken: Roast uncovered in the preheated oven for 1 ½ hours, approximately 15 minutes per pound. Halfway through, baste the chicken with pan drippings using a spoon and rotate the pan 180 degrees for even cooking.
Check doneness: The chicken is done when juices run clear and the internal temperature reaches 165°F in the thickest part of the thigh. Use a meat thermometer to confirm.
Rest the chicken: Remove the chicken from the oven and let it rest uncovered for 15-20 minutes so the juices redistribute for tender meat.
Slice and serve: Carve the chicken and serve with the roasted vegetables.
Make the gravy: Pour the pan drippings into a large measuring cup and top off with chicken broth to make 2 cups of liquid.
Start the roux: Melt 3 tablespoons of butter in a saucepan over medium heat, then whisk in 3 tablespoons of flour. Cook for 1 minute, whisking constantly.
Add liquid: Gradually add half of the broth mixture to the roux, whisking until smooth with no lumps. Then add the remaining liquid and whisk for 2 minutes until the gravy thickens.
Season gravy: Taste and season with salt and pepper as desired. Serve the gravy warm alongside the roast chicken.
Optional browning: If you desire more color on the chicken, increase oven temperature to 500°F, tent the chicken with foil to protect browned parts, and roast an additional 5 minutes while watching carefully.

Notes

Allowing the chicken to rest at room temperature before roasting ensures more even cooking.
Tying the legs and tucking wings helps the chicken cook uniformly and maintain shape.
Elevating the chicken on vegetables prevents it from stewing in its juices and promotes crispy skin.
Basting adds moisture and enhances flavor during roasting.
Resting the chicken is crucial to let the juices redistribute for moist meat.
The homemade gravy uses pan drippings for rich flavor and should be whisked constantly to avoid lumps.
Use a meat thermometer to check doneness to prevent under or overcooking.
If chicken skin isn’t browned enough, broil briefly with careful attention to avoid burning.

Keywords: Ina Garten roast chicken, roasted chicken recipe, classic roast chicken, herb roasted chicken, homemade chicken gravy