Ina Garten's Roast Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Resting Time
15 mins
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Total Time
2 hrs 5 mins
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Servings
8
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Calories
641 kcal
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Course
Main Course
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Cuisine
American
Ina Garten's Roast Chicken
Description
The roasting method involves patting the chicken dry and allowing it to reach room temperature for even cooking. After seasoning, the cavity is filled with fresh thyme sprigs, lemon halves, and garlic halves to infuse the meat during baking. The legs are tied and wings tucked to promote even browning. The chicken rests atop a hearty mix of large-cut onions, carrots, and fennel bulb tossed with olive oil, salt, pepper, and extra thyme, which roast simultaneously, absorbing the chicken's juices.
Roasting takes place at 425°F where the chicken cooks approximately 15 minutes per pound until the skin crisps and the meat reaches safe internal temperature. A pan gravy is made afterward using the drippings combined with chicken broth, butter, and flour, providing a rich accompaniment. Vegetables provide a flavorful, tender side dish while the chicken remains moist inside with golden skin.
This roast chicken suits a hearty family meal and benefits from resting before carving to allow juices to redistribute. Leftovers are ideal for making homemade stock, with bones and vegetables saved and frozen. Adjusting vegetable cuts and oven temperature during cooking can help avoid burning.
Ingredients
- 6 lb. chicken whole
- salt
- black pepper
- 1 thyme plus 20 sprigs, large bunch
- 1 garlic cut in half crosswise, head
- 1 lemon halved
- 2 Tablespoons butter melted
- 1 yellow onion sliced into large chunks, large
- 4 carrot sliced into 4-inch chunks, whole
- 1 fennel bulb tops removed, cut into wedges
- 2-3 Tablespoons olive oil
For the Gravy:
- 2/3 cup chicken broth
- 3 tablespoons butter
- 3 tablespoons flour
Instructions
- Note: An easy rule of thumb is that chicken takes about 15 minutes/pound to roast at 425° F.
Roasting the Chicken
- Unwrap the chicken and remove the giblets and/or the neck (if included). Pat the chicken dry with paper towels.
- If possible, let the chicken sit at room temperature for 30-60 minutes to allow for more even cooking.
- Preheat the oven to 425° F.
- Seasoning the entire chicken generously with salt and pepper.
- Stuff the chicken with the thyme, garlic, and lemon.
- Brush the outside of the chicken with the 2 TBS melted butter and season again with salt/pepper.
- Use kitchen twine to tie the legs together. Tuck the wings underneath the body of the chicken.
- Place the sliced onions, carrots, and fennel bulb on the bottom of a roasting pan.
- Sprinkle the vegetables with salt, pepper, 20 sprigs of thyme, and drizzle generously with olive oil. Use your hands to toss to evenly coat the vegetables.
- Place the chicken on top of the vegetables. This prevents the chicken from sitting in its own juice while it cooks and elevates the chicken for even cooking.
- Roast (uncovered), for 1 ½ hours. Halfway through, use a spoon to drizzle the chicken with some drippings from the bottom of the pan. Rotate the pan 180 degrees and place it back in the oven.
- The chicken is done when the juices run clear and the internal temperature reads 165° F. (Place a meat thermometer into the thigh to check the temperature.)
- Let the chicken rest, uncovered, for 15-20 minutes to allow the juices to reabsorb before you cut into it!
- Slice and serve with the roasted vegetables.
Making the Gravy
- Pour the chicken drippings into a large measuring cup.
- Top it off with chicken broth to make 2 cups.
- Melt 3 tablespoons of butter in a saucepan over medium heat.
- Add 3 tablespoons flour. Whisk for 1 minute.
- Add half of the gravy juice/broth. Whisk until there are no lumps.
- Add remaining liquid. Whisk for 2 minutes. The gravy will continue to thicken more and more.
- Season with salt/pepper if desired. Done!
- Note: If your chicken needs a touch more color, increase the heat to 500° and use foil to cover up any parts that are already sufficiently browned. Roast for an additional 5 minutes or so. Keep a close eye on it.
Notes
- Use a roasting pan size appropriate for the chicken to avoid overcooked vegetables and preserve pan liquids for gravy.
- Let chicken rest at room temperature 30-60 minutes before roasting for even cooking.
- Rotate roasting pan halfway through and cover vegetables with foil if they brown too quickly.
- To increase browning, finish roasting at 500°F for a few minutes while protecting already browned parts with foil.
- Save leftovers for homemade chicken stock by freezing bones and vegetables for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 641 kcal
% Daily Value*
| Calories | 641kcal | 32% |
| Carbohydrates | 8g | 3% |
| Protein | 54g | 108% |
| Fat | 43g | 66% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 213mg | 71% |
| Sodium | 236mg | 10% |
| Potassium | 793mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 5530IU | 111% |
| Vitamin C | 18.2mg | 20% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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