Ina Garten Roast Chicken (Print-Friendly Version)
Juicy roast chicken with aromatic herbs, garlic, lemon, and savory vegetables for a comforting meal.
# Ingredients Required:
→ Poultry
01 -
2.7 kg whole chicken
→ Herbs & Aromatics
02 -
1 large bunch fresh thyme
03 -
20 fresh thyme sprigs
04 -
1 head garlic, halved crosswise
05 -
1 lemon, halved
→ Vegetables
06 -
1 large yellow onion, cut into large chunks
07 -
4 whole carrots, cut into 10 cm pieces
08 -
1 bulb fennel, tops removed and cut into wedges
→ Fats & Oils
09 -
2-3 tablespoons olive oil
10 -
2 tablespoons unsalted butter, melted
11 -
3 tablespoons unsalted butter
→ Liquids & Broth
12 -
160 ml chicken broth
→ Dry Ingredients
13 -
3 tablespoons all-purpose flour
→ Seasonings
14 -
Salt, to taste
15 -
Black pepper, to taste
# Detailed Directions:
01 -
Set the oven temperature to 220°C (425°F) to prepare for roasting.
02 -
Pat the whole chicken dry with paper towels. Season generously with salt and black pepper both inside and out.
03 -
Insert the large bunch of thyme, halved garlic head, and lemon halves into the cavity of the chicken.
04 -
Place the onion chunks, carrot pieces, and fennel wedges at the base of a roasting pan. Toss them with olive oil, salt, and black pepper until evenly coated.
05 -
Lay the seasoned chicken on top of the prepared vegetables in the roasting pan.
06 -
Brush the chicken skin thoroughly with melted butter and sprinkle evenly with 20 fresh thyme sprigs.
07 -
Roast the chicken in the preheated oven for approximately 15 minutes per 450 g, or until a meat thermometer inserted into the thickest part of the thigh registers 74°C (165°F).
08 -
Remove the chicken from the oven and let it rest uncovered for 10 to 15 minutes to allow juices to redistribute before carving.
09 -
In a saucepan over medium heat, melt 3 tablespoons of butter. Whisk in the flour and cook for 1 minute. Gradually add chicken broth while whisking until smooth. Simmer until thickened, then season with salt and pepper. Serve alongside the chicken.
# Helpful Advice:
01 -
Ensure the chicken is fully thawed before beginning preparation to guarantee even cooking.
02 -
For extra crisp skin, thoroughly pat the chicken dry before seasoning.
03 -
Allowing the chicken to rest after roasting is essential to retain its juices.