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5 from 17 votes

Ina Garten's Roast Chicken

Ina Garten's Roast Chicken is a perfect recipe for whole, oven roasted chicken and vegetables with plenty of gravy to go around! Your family will love this 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 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

Instructions

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 minutes to allow for more even cooking.
  • Preheat the oven to 425 degrees.
  • 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 degrees. (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 the chicken on a platter 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!
  • Notes
  • 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

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

Calories: 641kcal, Carbohydrates: 8g, Protein: 54g, Fat: 43g, Saturated Fat: 12g, Cholesterol: 213mg, Sodium: 236mg, Potassium: 793mg, Fiber: 2g, Sugar: 2g, Vitamin A: 5530IU, Vitamin C: 18.2mg, Calcium: 62mg, Iron: 3mg