Ina Garten’s Perfectly Roasted Succulent Chicken Recipe

This Ina Garten’s Roast Chicken recipe is a feast of flavors, offering juicy chicken, roasted vegetables, and homemade gravy for a delectable meal.

Ina Garten’s Roast Chicken Recipe

Ina Garten’s Roast Chicken transforms a classic dish with succulent flavors and perfectly roasted veggies. The easy recipe features a seasoned whole chicken stuffed with lemons and garlic, roasted over aromatic vegetables for juicy meat and crisp skin. Top it off with a comforting homemade gravy for an unforgettable family dinner.

Ingredients

• 5-6 lb. whole chicken
• Salt/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

For the Gravy

• 2/3 cup Chicken Broth
• 3 Tablespoons Butter
• 3 Tablespoons Flour

How To Make Ina Garten’s Roast Chicken

Roasting the Chicken

Preparation

1. Unwrap the chicken: Remove the giblets and/or the neck (if included).
2. Pat dry: Pat the chicken dry with paper towels.
3. Room temperature: If possible, let the chicken sit at room temperature for 30 minutes to allow for more even cooking.
4. Preheat the oven: Preheat the oven to 425 degrees Fahrenheit.

Seasoning

1. Season the chicken: Generously season the entire chicken with salt and pepper.
2. Stuff the chicken: Stuff the chicken with thyme, garlic, and lemon.
3. Butter the chicken: Brush the outside of the chicken with 2 tablespoons of melted butter and season again with salt and pepper.

Preparation for Roasting

1. Tie the legs: Use kitchen twine to tie the legs together.
2. Tuck the wings: Tuck the wings underneath the body of the chicken.

Vegetables Preparation

1. Vegetables in roasting pan: Place the sliced onions, carrots, and fennel bulb on the bottom of a roasting pan.
2. Season vegetables: Sprinkle the vegetables with salt, pepper, and 20 sprigs of thyme.
3. Drizzle with olive oil: Drizzle generously with olive oil.
4. Toss vegetables: Use your hands to toss to evenly coat the vegetables.

Roasting

1. Place chicken on 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.
2. Roast the chicken: Roast (uncovered) for 1½ hours.
   • Halfway through: Use a spoon to drizzle the chicken with some drippings from the bottom of the pan.
   • Rotate pan: Rotate the pan 180 degrees and place it back in the oven.
3. Check doneness: The chicken is done when the juices run clear and the internal temperature reads 165 degrees Fahrenheit. (Place a meat thermometer into the thigh to check the temperature.)

After Roasting

1. Rest the chicken: Let the chicken rest, uncovered, for 15-20 minutes to allow the juices to reabsorb before you cut into it.
2. Serve: Slice the chicken on a platter and serve with the roasted vegetables.

Enjoy your perfectly roasted chicken with delicious vegetables!

Serving Suggestions

• Mashed Potatoes
• Easy Buttermilk Biscuits
• Roasted Carrots
• Stuffing Casserole
• Twice Baked Potato Casserole
• Corn Casserole
• Oven Roasted Green Beans
• Instant Pot Roasted Potatoes
• Texas Roadhouse Rolls

Tips and Tricks

• Do not rinse the chicken, pat it dry.
• Stuff the chicken with lemon, garlic, and thyme for added flavor.
• Allow the chicken to rest at room temperature before cooking for even roasting.
• Position the chicken on top of the vegetables in the roasting pan.
• Use a roasting pan that’s appropriately sized for your chicken.
• Roast the chicken at 425° and baste halfway through cooking.