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Ina Garten's roast chicken brings together the warmth of a home-cooked meal with the elegance of perfectly seasoned poultry and roasted vegetables. This roast chicken is succulent and flavorful with crispy golden skin, making it an ideal centerpiece for any comforting dinner.
I first made this roast chicken to celebrate a special family gathering and it quickly became the recipe I turn to whenever I want to impress without the fuss.
Ingredients You Need
- Whole chicken six pounds: makes for a generous meal for six, and a fresh plump bird ensures juiciness
- Salt and pepper for seasoning: to enhance the natural flavors
- Bunch of fresh thyme: adds earthiness and fragrance inside and out
- Garlic head cut in half: provides mellow roasted notes
- Lemon halves: lend a bright citrus aroma from the cavity
- Melted butter used for basting: delivers a golden, crisp crust
- Yellow onion sliced large: for a sweet foundation in the roasting pan
- Carrots cut into chunks: bring natural sweetness and balance to the dish
- Fennel wedges: add a subtle anise flavor that complements poultry beautifully, choose a firm bulb
- Olive oil for tossing vegetables: helps them roast evenly and caramelize
- Chicken broth: to create the luscious pan sauce
- Butter and flour: for making a smooth, rich gravy
Detailed Cooking Directions
- Preheat Oven:
- Set your oven to 425 degrees Fahrenheit which is perfect for roasting to get crisp skin and juicy meat
- Prepare Chicken:
- Pat the chicken dry thoroughly using paper towels to ensure the skin crisps well. Season the entire bird generously inside and out with salt and pepper, which brings out the best savory flavor
- Fill Cavity:
- Stuff the chicken cavity with the large bunch of thyme, garlic halves, and lemon halves. These aromatics infuse the meat from inside, enhancing the overall bouquet of flavors
- Prepare Vegetables:
- Place the sliced onion, carrot chunks, and fennel wedges at the bottom of a roasting pan. Toss them with olive oil, salt, and pepper to add seasoning and keep them from sticking
- Position Chicken:
- Place the chicken atop the vegetables in the roasting pan. This arrangement allows the chicken juices to drip down and flavor the vegetables while roasting
- Butter and Herb Baste:
- Brush the chicken skin generously with melted butter. Scatter the twenty thyme sprigs over the bird for additional herb fragrance and visual appeal
- Roast the Chicken:
- Into the preheated oven, roast for approximately fifteen minutes per pound. Use a meat thermometer to check for doneness when the thigh reaches 165 degrees Fahrenheit, ensuring it is perfectly cooked but still juicy
- Rest the Chicken:
- Remove the chicken from oven and let it sit for ten to fifteen minutes before slicing. Resting allows the juices to redistribute making the meat tender and moist
- Make the Pan Sauce:
- Melt three tablespoons of butter in a saucepan, whisk in the flour and cook for one minute to form a roux. Slowly whisk in chicken broth until smooth. Simmer until thickened to a creamy consistency. Season with salt and pepper and serve alongside the carved chicken
This roast chicken is deeply comforting yet impressive. One of my favorite touches is using the fennel with the vegetables, which adds an unexpected floral aroma that pairs beautifully with poultry. Cooking this has marked many special moments at my table where everyone gathers around, savoring every bite.
Smart Storage Tips
Store leftover chicken in airtight containers in the refrigerator for up to four days. Be sure to keep the skin separate if you want to retain its crispiness later
Ingredient Variations
Swap thyme for rosemary or sage if that is what you have on hand for a different herbal twist
Perfect Pairing Ideas
Serve with a crisp green salad dressed lightly in lemon vinaigrette to cut through the richness
This roast chicken recipe blends simplicity and sophistication effortlessly. Making it a staple in your kitchen guarantees a comforting and impressive meal every time. Enjoy the magic of roasted herbs, vegetables, and poultry combined in perfect harmony.
Frequently Asked Questions
- → How do you ensure the chicken skin gets crispy?
Pat the chicken very dry before seasoning and roasting. This removes moisture, helping the skin crisp up nicely in the oven.
- → Why is it important to let the chicken rest after roasting?
Resting allows the juices to redistribute evenly through the meat, ensuring every bite stays moist and tender.
- → What herbs work best for roasting chicken?
Fresh thyme is ideal here, offering a subtle earthy aroma that complements the garlic and lemon perfectly.
- → Can the vegetables be substituted or omitted?
You can swap the fennel and carrots for other root vegetables like parsnips or potatoes, which also roast well alongside the chicken.
- → How is the pan sauce thickened?
The sauce uses a roux of butter and flour whisked with chicken broth, gently simmered until smooth and thickened to add richness.