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Ina Garten's Roast Chicken
5 from 121 votes

Ina Garten's Roast Chicken

Ina Garten's Roast Chicken features a whole 6-pound bird seasoned generously with salt and pepper, then stuffed with lemon, garlic, and thyme for aromatic flavor. The chicken is brushed with melted butter and roasted on a bed of vegetables, including onions, carrots, and fennel, which contribute moisture and flavor. The result is a browned, juicy bird complemented by savory roasted vegetables and a simple pan gravy.

Prep Time
20 mins
Cook Time
1 hr 30 mins
Resting Time
15 mins
Total Time
2 hrs 5 mins
Servings: 8
Calories: 641 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Note: An easy rule of thumb is that chicken takes about 15 minutes/pound to roast at 425° F.
Roasting the Chicken
  1. Unwrap the chicken and remove the giblets and/or the neck (if included). Pat the chicken dry with paper towels.
  2. If possible, let the chicken sit at room temperature for 30-60 minutes to allow for more even cooking.
  3. Preheat the oven to 425° F.
  4. Seasoning the entire chicken generously with salt and pepper.
  5. Stuff the chicken with the thyme, garlic, and lemon.
  6. Brush the outside of the chicken with the 2 TBS melted butter and season again with salt/pepper.
  7. Use kitchen twine to tie the legs together. Tuck the wings underneath the body of the chicken.
  8. Place the sliced onions, carrots, and fennel bulb on the bottom of a roasting pan.
  9. 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.
  10. 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.
  11. 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.
  12. 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.)
  13. Let the chicken rest, uncovered, for 15-20 minutes to allow the juices to reabsorb before you cut into it!
  14. Slice and serve with the roasted vegetables.
Making the Gravy
  1. Pour the chicken drippings into a large measuring cup.
  2. Top it off with chicken broth to make 2 cups.
  3. Melt 3 tablespoons of butter in a saucepan over medium heat.
  4. Add 3 tablespoons flour. Whisk for 1 minute.
  5. Add half of the gravy juice/broth. Whisk until there are no lumps.
  6. Add remaining liquid. Whisk for 2 minutes. The gravy will continue to thicken more and more.
  7. Season with salt/pepper if desired. Done!
  8. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 641

% 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.