This crispy juicy Ina Garten Roasted Chicken is made with fresh thyme, lemon, and root vegetables and ready in under two hours. The golden skin crackles beautifully as you slice into the tender meat resting on roasted carrots and fennel. I always rely on this method for a fail-proof dinner.
Try More Recipes:
- Ina Garten Turkey Thanksgiving Recipe
- Ina Garten Chicken Noodle Soup Recipe
- Ina Garten Potato Soup Recipe
Why This Classic Works
I used to dry out whole poultry until I tried this simple high-heat roasting method. The trick of stuffing the cavity with lemon and garlic ensures the breast meat stays moist.
Roasting the bird directly over thick-cut onions and fennel means the vegetables absorb all those rich pan juices. I learned that spreading the vegetables in a single layer prevents them from turning to mush.
Ina Garten Roasted Chicken Ingredients
For the Chicken
- 1 (5 to 6 pound) roasting chicken
- 1 large bunch fresh thyme
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tablespoons butter, melted
- Kosher salt and freshly ground black pepper
For the Vegetables
- 1 large yellow onion, thickly sliced
- 4 carrots, peeled and cut into 2-inch chunks
- 1 bulb fennel, tops removed and cut into wedges
- 2 tablespoons olive oil
How To Make Ina Garten Roasted Chicken
- Prep the oven and vegetables: Preheat the oven to 425 F. Toss the onion, carrots, and fennel with olive oil, salt, and pepper in a large roasting pan.
- Prepare the chicken: Remove the chicken giblets. Rinse the chicken inside and out, then pat the outside entirely dry with paper towels.
- Season and stuff: Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, lemon halves, and garlic halves.
- Butter and tie: Brush the outside of the chicken with melted butter and sprinkle generously with salt and pepper. Tie the legs together with kitchen string.
- Roast the chicken: Place the chicken on top of the vegetables in the roasting pan. Roast for 1 hour and 30 minutes until the juices run clear.
- Rest and serve: Remove the chicken to a cutting board and cover it with aluminum foil. Let it rest for 20 minutes before slicing and serving with the vegetables.
Recipe Tips
- Dry the skin completely: Moisture is the enemy of crispiness. Patting the chicken dry with paper towels guarantees a golden crust.
- Do not skip the resting time: Letting the meat rest for 20 minutes allows the juices to redistribute instead of spilling onto your cutting board.
- Cut vegetables thick: Since the chicken roasts for 90 minutes, cutting the carrots and fennel into thick chunks prevents them from burning.
What To Serve With Roasted Chicken
This meal already includes deeply savory root vegetables, so a simple side of creamy mashed potatoes works nicely to soak up the pan juices. A crisp green salad with a sharp vinaigrette also cuts through the richness of the butter-rubbed skin.
How To Store
Keep leftover chicken and vegetables in an airtight container in the fridge for up to 4 days. You can also freeze the picked chicken meat in a sealed bag for up to 3 months to use in future soups or salads.
FAQs
Do I need a roasting rack for this recipe?
No, the thick-cut vegetables act as a natural roasting rack. This keeps the chicken slightly elevated while flavoring the vegetables underneath.
How do I know when the chicken is fully cooked?
Use a meat thermometer inserted into the thickest part of the thigh. It should register 165 F, and the juices should run clear when you cut between the leg and thigh.
Can I use different herbs?
Yes, rosemary or sage can easily replace or combine with the fresh thyme. Just keep them as whole sprigs so you can easily remove them later.
Nutrition
- Calories: 580 kcal
- Total Fat: 34g
- Saturated Fat: 11g
- Cholesterol: 165mg
- Sodium: 420mg
- Total Carbohydrate: 15g
- Protein: 52g
Try More Recipes:
Ina Garten Roasted Chicken
6
servings20
minutes2
hours10
minutes2
hours30
minutesIna Garten Roasted Chicken delivers crispy skin and juicy meat using fresh thyme, lemon, and thick-cut root vegetables. Ready in just under two hours, this comforting meal is an absolute staple for relaxed Sunday dinners and simple family gatherings.
Ingredients
1 (5 to 6 pound) roasting chicken
1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons butter, melted
Kosher salt and freshly ground black pepper
1 large yellow onion, thickly sliced
4 carrots, peeled and cut into 2-inch chunks
1 bulb fennel, tops removed and cut into wedges
2 tablespoons olive oil
Directions
- 1. Prep the oven and vegetables: Preheat the oven to 425 F. Toss the onion, carrots, and fennel with olive oil, salt, and pepper in a large roasting pan.
- 2. Prepare the chicken: Remove the chicken giblets. Rinse the chicken inside and out, then pat the outside entirely dry with paper towels.
- 3. Season and stuff: Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, lemon halves, and garlic halves.
- 4. Butter and tie: Brush the outside of the chicken with melted butter and sprinkle generously with salt and pepper. Tie the legs together with kitchen string.
- 5. Roast the chicken: Place the chicken on top of the vegetables in the roasting pan. Roast for 1 hour and 30 minutes until the juices run clear.
- 6. Rest and serve: Remove the chicken to a cutting board and cover it with aluminum foil. Let it rest for 20 minutes before slicing and serving with the vegetables.
