Ina Garten’s Roast Chicken

Ina Garten’s Roast Chicken recipe is so easy to follow and takes all of the guess work out of cooking! You’ll get crispy skin and extra juicy chicken every time with plenty of thick, delicious gravy.

Be sure that you make my easy homemade chicken stock with your roast chicken leftovers!

A brown roasted chicken on a wooden cutting board with carrots and onions, and parsley in the background.

I couldn’t be more excited to share this recipe with you. If you struggle to make roast chicken, I truly have all of the answers for you right here. Struggle no more, and see how easy it really is!

Here’s what you need, and let’s do this. 

PSST! Be sure to read the info in this post prior to skipping to the recipe. You’ll be glad you did!

Ingredients needed to make roast chicken lying on a blue surface.

Do not Rinse your Chicken!

Instead, pat the chicken dry with paper towels. 

  • Rinsing a whole chicken under water in the sink runs a high risk of splashing germs and bacteria all around your sink, counter tops, and dish towels.
  • See this resource for more info.
  • Be sure to wash your hands well every time you handle the chicken.

Stuffing a Roast Chicken

  • Ina Garden stuffs her roast chicken with two lemon halves, a head of garlic cut crosswise, and a bunch of thyme.
  • Lemon and rosemary are a good choice as well.

A raw chicken on a white surface with thyme, lemon, and garlic for stuffing the chicken with.

Trussing the Chicken

  • Tying the chicken legs with kitchen twine (or “trussing”), prevents excess air from circulating around the breast, which can cause it to dry out and cook less evenly.
  • Tucking the tip of the wing underneath the body helps to prevent it from cooking too quickly/burning.

A raw chicken on a cutting board with circles showing how to tie the legs and tuck in the wings.

Let the Chicken Sit at Room Temperature

  • If time allows, let the chicken sit at room temperature for 30 minutes. This is important for even cooking. Placing cold chicken on the roasting pan can dry out the outside before the inside has a chance to finish cooking.

A raw chicken on a wooden cutting board with a green pastry brush spreading melted butter over the top.

Position the Chicken on Top of the Vegetables in the Roasting Pan

  • This allows for more even cooking as the bottom of the chicken won’t be sitting in its’ own juices as it cooks.
  • The vegetables also add additional flavor to the chicken drippings, which we’ll be using to make gravy.

Roast Chicken Temperature

  • 425° is a great temperature for roasting chicken and is what Ina Garten recommends. This temperature allows the chicken to roast perfectly evenly without needing to adjust the heat at any point.
  • I like to baste the chicken halfway through (spoon the juices onto the top of the skin), and rotate the pan 180° when I put it back in the oven.

How Long to Roast Chicken

  • An easy rule of thumb for roasting time is about 20 minutes per pound.
  • This chicken was just under 6 pounds and took exactly 1 + 1/2 hours to roast perfectly at 425°.

How to Know When a Roast Chicken is Done

  • Press a thigh into the body of the chicken to extract some juice. The juice should run clear.
  • Place a meat thermometer into the thigh. The internal temperature should read 165°.

A brown roasted chicken in a roasting pan with carrots, onions, and fennel.

Let it Rest (without foil)

  • Let the chicken rest, *uncovered* for a full 15-20 minutes prior to cutting into it. Otherwise the juices will run all over the place instead of getting reabsorbed back into the chicken. We’re going for juicy chicken, not dry!
  • Some recipes advise that you cover the chicken with foil as it rests, but that causes moisture to build up in the foil and will make your crispy skin wet. We don’t want soggy skin.

Overhead view of a cooked roasted chicken on a wooden cutting board surrounded by vegetables.

The Chicken Drippings

This nearly 6 lb. chicken left me with 1 + 1/3 cups of chicken drippings to make gravy with.

Let’s get to gravy making…

A roasted pan tiled up with juices from the cooked chicken in it for making gravy.

How to Make Chicken Gravy

  • Pour the chicken drippings into a large measuring cup.
  • Top off the chicken juices 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! 

A class measuring cup filled with homemade chicken gravy on a blue surface.

Do you see how this chicken is super juicy on the inside, and extra crispy on the outside? That’s called the perfect roast chicken. 👇

A roasted chicken on a wooden cutting board with a slice taken out of it and a leg laying on the board.

Need More Browning?

  • 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.
  • Note: This step wasn’t necessary when I prepared this chicken, however I do rotate the pan 180° halfway through for even color.

Thick slices of roasted chicken with crispy skins on a white plate.

What to Serve with Roasted Chicken

Slices of roasted chicken with crispy skins on a white plate with a spoon drizzling homemade gravy on top.

Save Your Leftovers!

  • Halt! Do not discard anything, especially the carcass/bones, once you’re done with this delicious Roast Chicken.
  • Learn how to make easy homemade chicken stock with them! Feel free to freeze your chicken carcass/bones/leftovers until you have time to make it.

Try These Next:

Follow Me:

Did You Make This Recipe?

I would love for you to leave a rating and a comment below! How’d you do?!

Print
4.34 from 6 votes
Servings: 8
Ina Garten's Roast Chicken
Prep Time:
20 mins
Cook Time:
1 hr 30 mins
Total Time:
2 hrs 5 mins
 
Author: Stephanie
Course: Main Course
Cuisine: American
Keyword: How to Make Chicken Gravy, Ina Garten's Roast Chicken, Perfect Roast Chicken, Roast Chicken Recipe

Ina Garten's Roast Chicken recipe is so easy to follow and takes all of the guess work out of cooking! You'll get crispy skin and extra juicy chicken every time with plenty of thick, delicious gravy.

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 carrots sliced into 4-inch chunks
  • 1 bulb of fennel tops removed, cut into wedges
  • Olive oil
For the Gravy:
Instructions
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 minutes to allow for more even cooking.
  3. Preheat the oven to 425 degrees.
  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 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 degrees. (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 the chicken on a platter 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. Notes
  9. 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.
  10. Roast for an additional 5 minutes or so. Keep a close eye on it.
Recipe Notes

Need more Browning?

  • 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.

Save Your Leftovers!

  • Save your leftovers to make easy homemade chicken stock
  • You can even freeze your leftovers to make stock another day.
Nutrition Information
Calories: 641, Fat: 43g, Saturated Fat: 12g, Cholesterol: 213mg, Sodium: 236mg, Potassium: 793mg, Carbohydrates: 8g, Fiber: 2g, Sugar: 2g, Protein: 54g, Vitamin A: 5530%, Vitamin C: 18.2%, Calcium: 62%, Iron: 3%

Recipe Source: The Food Network