Introduction

Ina Garten’s Roast Chicken is a timeless classic that delivers juicy, flavorful meat with perfectly roasted vegetables. This simple yet elegant dish is perfect for a comforting family dinner or special occasion. With a crispy golden skin and rich homemade gravy, it’s sure to impress.

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
3 tablespoons flour

Instructions

Step 1: Preheat the oven to 425° F. Remove the giblets and neck from the chicken if included, then pat the chicken dry with paper towels. Let the chicken 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 bunch of thyme, halved garlic, and lemon.
Step 3: Brush the outside of the chicken with melted butter and season again with salt and pepper. Tie the legs together with kitchen twine and tuck the wings underneath the body.
Step 4: Place the sliced onions, carrots, and fennel in the bottom of a roasting pan. Sprinkle with salt, pepper, 20 sprigs of thyme, and drizzle generously with olive oil. Toss the vegetables to coat evenly.
Step 5: Place the chicken on top of the vegetables to elevate it from the drippings. Roast uncovered for about 1½ hours. Halfway through, spoon some drippings over the chicken and rotate the pan 180 degrees.
Step 6: The chicken is done when the juices run clear and the internal temperature reaches 165° F in the thigh. Let the chicken rest uncovered for 15-20 minutes to allow the juices to redistribute.
Step 7: Slice the chicken and serve with the roasted vegetables.
Step 8: To make the gravy, pour the drippings into a large measuring cup and add chicken broth to reach 2 cups of liquid.
Step 9: Melt 3 tablespoons butter in a saucepan over medium heat, then whisk in 3 tablespoons flour and cook for 1 minute to form a roux.
Step 10: Gradually whisk in half of the gravy mixture until smooth, then add the remaining liquid. Cook and whisk for about 2 minutes until thickened.
Step 11: Season the gravy with salt and pepper to taste. Serve warm alongside the chicken and vegetables.
Optional: If more color is desired on the chicken, increase oven temperature to 500° F. Cover parts that are already browned with foil and roast for an additional 5 minutes, watching carefully.

Tips & Variations

For extra flavor, add a few garlic cloves or lemon slices under the chicken skin before roasting.
If kitchen twine is not available, you can secure the legs by tucking the tip of the drumsticks under each other.
Use any root vegetables you have on hand if you don’t have carrots or fennel, such as parsnips or potatoes.
Letting the chicken rest after roasting is key to keeping the meat juicy and tender.

Storage

Store leftover roast chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325° F or microwave until warmed through. Gravy can be stored separately and reheated on the stovetop, adding a little broth if needed to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different herb instead of thyme?

Yes, rosemary or tarragon make great alternatives and complement roast chicken nicely. Use fresh herbs when possible for the best flavor.

How do I know when the chicken is fully cooked?

The best way is to use a meat thermometer inserted into the thickest part of the thigh without touching bone. The internal temperature should reach 165° F. The juices should also run clear when the chicken is pierced.