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Ina Garten’s Roast Chicken Recipe

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★★★★★

4.5 from 121 reviews

Ina Garten’s Roast Chicken is a classic, flavorful dish featuring a whole chicken roasted to perfection with fresh herbs, garlic, and lemon, accompanied by tender roasted vegetables. The recipe includes a step-by-step guide to roasting the chicken and making a delicious homemade gravy from the drippings, delivering a comforting and elegant meal perfect for any occasion.

Ingredients

Scale

Chicken and Seasonings

  • 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 chicken)
  • Kitchen twine (for tying legs)

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
  • Salt and pepper, to taste
  • 20 sprigs fresh thyme

Gravy

  • 2/3 cup chicken broth (plus additional broth or drippings to make 2 cups liquid)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • Salt and pepper, to taste

Instructions

  1. Preparation of Chicken: Unwrap the chicken, remove giblets and/or neck, and pat it dry with paper towels. For even cooking, let the chicken sit at room temperature for 30-60 minutes if possible.
  2. Preheat Oven: Set the oven to 425° F to prepare for roasting.
  3. Season the Chicken: Generously rub salt and pepper all over the chicken. Stuff the cavity with thyme, garlic halves, and lemon halves. Brush the exterior with melted butter and season again with salt and pepper.
  4. Truss the Chicken: Use kitchen twine to tie the legs together and tuck the wings underneath the chicken body for even cooking.
  5. Prepare Vegetables: Arrange onion chunks, carrot pieces, and fennel wedges in a roasting pan. Sprinkle with salt, pepper, 20 sprigs of thyme, and drizzle with olive oil. Toss with hands until vegetables are evenly coated.
  6. Position Chicken: Place the chicken on top of the vegetable bed in the roasting pan. This keeps the chicken elevated and prevents it from sitting in its own juices.
  7. Roast the Chicken: Roast uncovered for approximately 1 ½ hours (estimate 15 minutes per pound). Halfway through cooking, spoon some pan drippings over the chicken and rotate the pan 180 degrees for even roasting.
  8. Check Doneness: The chicken is done when juices run clear and internal temperature reaches 165° F in the thigh. Use a meat thermometer to confirm.
  9. Rest the Chicken: Remove from oven and let the chicken rest uncovered for 15-20 minutes to allow juices to redistribute.
  10. Slice and Serve: Carve the chicken and serve alongside the roasted vegetables.
  11. Make the Gravy: Pour the pan drippings into a large measuring cup and add chicken broth to make 2 cups liquid in total.
  12. Prepare Roux: Melt 3 tablespoons of butter in a saucepan over medium heat. Add 3 tablespoons of flour and whisk continuously for 1 minute to cook the roux.
  13. Add Liquid: Slowly whisk in half of the gravy mixture, stirring to avoid lumps. Then add the remaining liquid and continue whisking for 2 minutes until the gravy thickens.
  14. Season Gravy: Taste the gravy and season with salt and pepper if desired. Serve hot alongside the roasted chicken and vegetables.
  15. Optional Color Enhancement: If the chicken needs more browning, increase oven heat to 500° F, cover already browned parts with foil, and roast for an additional 5 minutes, watching carefully to prevent burning.

Notes

  • For even cooking, allow the chicken to come to room temperature before roasting.
  • Trussing the chicken ensures more even cooking and prevents drying out.
  • Placing chicken on vegetables elevates it and contributes flavor while keeping the chicken from sitting in juices.
  • Use a meat thermometer to ensure the chicken is safely cooked to 165° F internally.
  • Resting the chicken before carving allows juices to redistribute, resulting in moist meat.
  • Drippings are perfect for making a rich, flavorful gravy.
  • If you want a deeper golden crust on the chicken, finish roasting at high heat for a few minutes, covering areas that are already browned.

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

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