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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.

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

  1. 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.
  2. Bring chicken to room temperature: Let the chicken rest at room temperature for 30-60 minutes to promote even cooking throughout.
  3. Preheat oven: Set your oven to 425°F to ensure proper roasting temperature.
  4. Season the chicken: Generously season the entire chicken inside and out with salt and pepper.
  5. Stuff the cavity: Stuff the chicken with the large bunch of thyme, halved garlic head, and lemon halves to infuse aromatic flavor.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Slice and serve: Carve the chicken and serve with the roasted vegetables.
  13. Make the gravy: Pour the pan drippings into a large measuring cup and top off with chicken broth to make 2 cups of liquid.
  14. 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.
  15. 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.
  16. Season gravy: Taste and season with salt and pepper as desired. Serve the gravy warm alongside the roast chicken.
  17. 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

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