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
- 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
Rebecca Carr says
And here I thought roast chicken was boring and blah. This was the best tasting chicken I've ever had, and so easy!; I didn't have fennel but I did have a bunch of root vegetables so used carrots, onion, golden beet, parsnip and turnip...they caramelized wonderfully
Ken says
Always a big hit. I even mix it up a bit by adding quartered Yukon Golds to the vegetable toss to have another corner in the square meal. I never go wrong when I follow Ina.
Kate says
Jenna, this is so tasty! You do such a great job on your website–great directions and presentations. Thank you for sharing your excellent recipes!
Ed F says
This is always the best crowd pleaser. Traditional now to make with kids when my wife has a business trip. Then can make chicken salad or chicken soup for the next day. In the oven now and smells awesome.
Susan says
This is my go to for roasting a chicken, and believe me, I've tried dozens of ways to roast a chicken - haven't we all? But this one is flavorful, the skin is perfectly crisp, and the meat is moist. My only other two favorites are beer can chicken - but that's for outdoors, and this winter has been a doozy. And, believe it or not, chicken cooked in milk, which also produces the most moist chicken, but, except for the top of the bird, not the crispy skin.
So this one's the go-to.
Jenna says
I love Ina's recipes because they are so simple!
Julia says
Jenna, WOW! so simple, yet SO tasty! This is fantastic, yum. Thanks for the recipe.
Ann says
I absolutely love this recipe. I'm not an experience cook, but Ina makes it easy to appear to be. 🙂 The aromas and tastes are amazing. I'm making this again tonight! I can't wait.
Helen says
I have been making this since one of my roomates would make this on Sundays. My version uses cajun seasoning, curry, and lime.
A. Harris says
Delicious! But I made a few variations after reading other comments before cooking. I roasted on 375 deg; I replaced fennel bulb with med size celery stalks; I added about 15 additional mins to cooking time. This will be my go-to recipe for roasted whole chickens!