Ina Garten’s Perfect Roast chicken is so moist and flavorful no wonder why people love this chicken so much! It’s seasoned with some fresh lemon, thyme, and garlic. I never would have thought that just stuffing some aromatics like this inside a chicken would make a chicken taste so good.
I was wondering how these three ingredients would even begin to flavor the chicken if they’re just inside the cavity, but I could taste hints of lemon and thyme in there.
If you like Ina Garten recipes try her Meatloaf Recipe, Linguini with Shrimp Scampi, Weeknight Bolognese Ina Garten , or Lobster Mac and Cheese.
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Ingredients Needed
- Roasting chicken - A whole chicken is a versatile ingredient that can be prepared in various ways. Roasting a whole chicken is a popular method that results in a flavorful, crispy skin and juicy meat
- Kosher salt is less dense than table salt, so a pinch of it will have less salt content than a pinch of table salt.
- Black pepper is a commonly used spice that comes from the berries of the Piper nigrum plant. It is known for its pungent and slightly spicy flavor, and is often used to season savory dishes
- Fresh thyme, plus 20 sprigs
- Lemon, halved - This adds a nice burst of citrus flavor to the marinade to help enhance the choice of protein. Use freshly squeezed over bottled juice.
- Garlic, cut in half crosswise
- Butter, melted - Unsalted butter is the most commonly used type of butter in baking, as it allows for more control over the amount of salt in the recipe.
- Yellow onion, thickly sliced
- Carrots cut into 2-inch chunks
- 1 bulb of fennel, tops removed, and cut into wedges
- Olive oil - Look for olive oils that are labeled as extra virgin, cold-pressed, and unfiltered for the highest quality.
- See the recipe card below for a full list of ingredients and measurements.
How to make Ina's Roast Chicken
Step 1 Preheat the oven to 425 degrees F.
Step 2 Prepare the chicken: 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.
Step 3 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.
Step 4 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 ½ 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.
What can I serve with Roast Chicken?
There are many side dishes that pair well with roast chicken. Some classic options include roasted or Ina Garten's Roasted Potatoes, green beans, carrots, or a salad.
You could also try serving some roasted vegetables such as Air Fryer Brussel Sprouts with Bacon, Smoked Asparagus, or broccoli.
For a more unique twist, consider serving some quinoa or couscous with herbs and vegetables, or a warm grain salad with roasted sweet potato, kale, and feta cheese. The options are endless, so feel free to get creative and experiment with different flavors and textures.
Tips for Cooking Roasts
- Before deciding what type of roast to cook, check to see what temperature that roast needs to be cooked to and take a mental note of that.
- Use an instant-read thermometer to check the temperature of the roast.
- Find a roast pan for cooking medium to large-sized roasts in the oven. This one below I really like a lot.
- Stainless Steal 13 x 16-Inch Roaster - Roast meat, poultry, and vegetables to perfection with this versatile roaster. Holding up to a 20-lb. turkey, the heavy-duty stainless-steel roasting pan features tall, straight sides, which help prevent splatters and spills, while its upright handles ensure a secure hold when transporting the pan to and from the oven, even when wearing thick oven mitts.
Storage Tips
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Just make sure the food is sealed tight before storing in the fridge or freezer.
Other Recipes to Try
If you tried this Ina Garten’s Perfect Roast Chicken or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
Recipe adapted from Food Network
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Ina Garten's Perfect Roast Chicken
- Prep Time: 20 min
- Cook Time: 1 hr 30 min
- Total Time: 2 hr 10 min
- Yield: 8 1x
- Category: Intermediate
- Method: Oven
- Cuisine: American
Description
Ina Garten’s Perfect Roast chicken is so moist and flavorful no wonder why people love this chicken so much! It’s seasoned with some fresh lemon, thyme, and garlic
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 (¼ 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 ½ 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.
Nutrition
- Calories: 498
- Sugar: 3.9g
- Sodium: 253.2mg
- Fat: 18.2g
- Saturated Fat: 5g
- Unsaturated Fat: 0
- Carbohydrates: 8.7g
- Fiber: 2.5g
- Protein: 71.5g
- Cholesterol: 216.3mg
Sherry says
Fabulous! Easy recipe and turned out perfect!
Rita Shabazz says
I make this roast chicken on any given day it or fect. It my niece favorite. When I first made it she enjoy the taste of chicken favor
Denise says
I’ve made this so many times over the last few years and it is amazing. I just put onions in the pan rather than carrots and fennel because that was all I had the first time I made it. The onion caramelize to perfection, the chicken is moist and succulent. It’s easy and amazing.