Ina Garten Perfect Roast Chicken Recipe made with a whole chicken stuffed with lemon, garlic, and thyme, roasted alongside vegetables for crispy skin and juicy meat. This dish serves 4–6 and takes about 1 hour 30 minutes to prepare.
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🧡 Why You’ll Love This Ina Garten Perfect Roast Chicken Recipe:
- Simple Ingredients, Big Flavor: Made with everyday ingredients like lemon, garlic, and thyme, this recipe packs incredible flavor.
- Perfectly Crispy Skin: The butter and seasoning ensure a crispy, golden-brown finish.
- Juicy, Tender Meat: The high-heat roasting method locks in moisture for tender, flavorful meat.
- Complete Meal: Roasted vegetables cook alongside the chicken, creating a one-pan meal.
- Easy to Prepare: The recipe is straightforward, even for beginners.
- Ina Garten’s Signature Flair: The balance of flavors and simple technique reflect Ina Garten’s timeless cooking style.
❓ What Is Ina Garten Roast Chicken Recipe?
Ina Garten Roast Chicken Recipe is a classic dish featuring a whole chicken roasted with garlic, lemon, and thyme, paired with caramelized vegetables. It’s a simple yet flavorful recipe perfect for any occasion.
🧈 Ingredients:
- 1 (5 to 6 pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme, plus 20 sprigs
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tablespoons (1/4 stick) butter, melted
- 1 large yellow onion, thickly sliced
- 4 carrots cut into 2-inch chunks
- 1 bulb of fennel, tops removed, and cut into wedges
- Olive oil
🍗 Instructions:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry.
- Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic.
- Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
- Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.
- Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
📍 Recipe Tips
- Choose the Right Chicken: Use a fresh, free-range chicken for the best flavor and texture in your Ina Garten Roast Chicken.
- Pat the Chicken Dry: Ensuring the skin is dry before roasting helps achieve a crispy, golden-brown finish.
- Stuff for Aroma: Use fresh thyme, garlic, and lemon in the cavity to infuse the Ina Garten Roast Chicken with rich, fragrant flavors.
- Use a Meat Thermometer: Check the internal temperature of the chicken; it should reach 165°F (74°C) in the thickest part of the breast.
- Roasting Vegetables: Cut the vegetables evenly to ensure they cook through at the same time as the chicken.
- Don’t Skip Resting: Let the roasted chicken rest for 20 minutes under foil. This step locks in juices, making the meat tender and flavorful.
🍚 What To Serve With Roast Chicken?
Serve Roast Chicken with mashed potatoes, roasted Brussels sprouts, or a fresh green salad pair it with crusty bread or rice pilaf for a complete and satisfying meal.
🎚 How To Store Leftover Roast Chicken?
- Refrigerate: Store leftover roast chicken in an airtight container in the refrigerator for up to 3 days.
- Freeze: Wrap leftover roast chicken tightly in foil or place in a freezer-safe container freeze for up to 3 months.
🥵 How To Reheat Leftover Roast Chicken?
- In The Oven: Reheat leftover roast chicken in a 350°F oven covered with foil for up 7-10 minutes until warmed through.
- In The Microwave: Heat individual portions of leftover roast chicken in the microwave at medium power for up 2–3 minutes ensuring it’s evenly heated.
FAQs
How long does Roast Chicken take to cook?
Roast Chicken typically takes about 1 ½ hours to roast in a preheated oven at 425°F, plus an additional 20 minutes of resting time to ensure juicy and tender meat.
How do I keep Roast Chicken moist?
To keep Roast Chicken moist, baste the chicken periodically during roasting, use a meat thermometer to avoid overcooking, and let the chicken rest after cooking to retain its juices.
How do I know when Roast Chicken is done?
Roast Chicken is done when the internal temperature of the thickest part of the chicken (thigh or breast) reaches 165°F. The juices should also run clear when cut.
What is the purpose of resting Roast Chicken after roasting?
Resting Roast Chicken allows the juices to redistribute throughout the meat, making it tender and flavorful. Rest it for about 20 minutes before carving.
Is Roast Chicken healthy?
Roast Chicken is a healthy meal, especially when paired with roasted vegetables. The recipe uses fresh ingredients and minimal processed additives.
Can I cook Roast Chicken at a lower temperature?
Yes, you can roast Roast Chicken at 375°F for a longer time. However, the skin may not be as crispy compared to roasting at 425°F.
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Nutrition Facts
Serving Size: 1 piece of chicken
- Calories: 423
- Protein: 35g
- Carbohydrates: 12g
- Fat: 25g
- Fiber: 3g
- Vitamin C: 20%
Ina Garten Perfect Roast Chicken Recipe
Description
Ina Garten Perfect Roast Chicken Recipe made with a whole chicken stuffed with lemon, garlic, and thyme, roasted alongside vegetables for crispy skin and juicy meat. This dish serves 4–6 and takes about 1 hour 30 minutes to prepare.
Ingredients
Instructions
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry.
- Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic.
- Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
- Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.
- Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
Notes
- Choose the Right Chicken: Use a fresh, free-range chicken for the best flavor and texture in your Ina Garten Roast Chicken.
Pat the Chicken Dry: Ensuring the skin is dry before roasting helps achieve a crispy, golden-brown finish.
Stuff for Aroma: Use fresh thyme, garlic, and lemon in the cavity to infuse the Ina Garten Roast Chicken with rich, fragrant flavors.
Use a Meat Thermometer: Check the internal temperature of the chicken; it should reach 165°F (74°C) in the thickest part of the breast.
Roasting Vegetables: Cut the vegetables evenly to ensure they cook through at the same time as the chicken.
Don’t Skip Resting: Let the roasted chicken rest for 20 minutes under foil. This step locks in juices, making the meat tender and flavorful.