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Ina Garten's roast chicken is a cozy, homey meal that feels a bit fancy with perfectly seasoned chicken and roasted veggies. The chicken stays juicy and tender, topped with a crunchy golden crust, making it a great choice for a comforting dinner.
I started making this roast chicken for special family meals and now it’s my go-to when I want to wow guests without much trouble.
What You’ll Need
- 6-pound whole chicken: enough to feed six hungry people, fresh and plump for juicy meat
- Salt and pepper to season: makes the flavors pop
- A bunch of fresh thyme: gives a lovely earthy aroma inside and out
- Head of garlic halved: adds that mellow roasted garlic goodness
- Lemon halves: tuck inside for a bright, citrusy zing
- Melted butter for basting: helps get that golden crispy skin
- Large sliced yellow onion: sweetens the pan and flavors the veggies
- Chunked carrots: add a natural sweetness and balance
- Fennel wedges: brings a slight anise note that plays nicely with chicken; pick a firm bulb
- Olive oil for the veggies: helps them roast evenly and get caramelized
- Chicken broth: the base for a rich pan sauce
- Butter and flour: for a smooth and tasty gravy
Step-by-Step Cooking Guide
- Heat Oven:
- Turn your oven to 425°F which is just right for crisp skin and juicy meat
- Get the Chicken Ready:
- Dry the chicken thoroughly with paper towels so the skin crisps up nicely. Season generously all over with salt and pepper to bring out savory flavors
- Stuff the Bird:
- Pop in the thyme bunch, garlic halves, and lemon halves into the chicken’s cavity. These aromatics soak into the meat and add great flavor
- Prep Veggies:
- Layer the onion slices, carrot chunks, and fennel wedges in the roasting pan. Drizzle with olive oil, salt, and pepper so they taste great and don’t stick
- Place Chicken Over Veggies:
- Set the chicken right on top of the veggie bed. This way, the drippings flavor the vegetables as they cook
- Baste and Herb It:
- Smear the bird with melted butter all over. Scatter about twenty thyme sprigs onto the chicken for extra aroma and a nice look
- Roast Away:
- Put the pan in the oven and roast around 15 minutes per pound. Use a meat thermometer in the thigh—when it hits 165°F, it’s done and juicy
- Let It Rest:
- Take the chicken out and rest it 10 to 15 minutes before carving. This keeps the meat tender and juicy
- Whip Up Pan Sauce:
- Melt three tablespoons of butter in a pan and stir in the flour. Cook this for a minute to make a roux, then slowly add chicken broth while whisking until smooth. Let it simmer till thick and creamy. Add salt and pepper, then serve with the sliced chicken
This roast chicken is cozy and impressive all at once. I love adding fennel with the veggies since it gives a nice floral hint that pairs so well with the poultry. Making this has been part of many memorable family dinners where everyone enjoys every bite around the table.
Tips for Storing Leftovers
Keep leftover chicken in airtight containers in the fridge for up to four days. If you want to keep the skin crispy later, store it separately.
Substitute Ideas
If you don’t have thyme, try rosemary or sage for a different herbal flavor.
Great Serving Suggestions
Pair this with a fresh green salad dressed lightly with lemon vinaigrette. It cuts through the richness nicely.
This roast chicken blends simple steps with a bit of fancy flair perfectly. It’s a go-to in my kitchen for a comforting meal that always impresses. Enjoy the mix of roasted veggies, tasty herbs, and juicy chicken coming together just right.
Frequently Asked Cooking Questions
- → How do you make sure the chicken skin gets crispy?
Dry the chicken really well before adding seasoning and popping it in the oven. Getting rid of moisture helps the skin crisp up great.
- → Why rest the chicken after it’s roasted?
Letting it rest lets the juices spread through the meat, so every slice stays juicy and tender.
- → Which herbs are best for roast chicken?
Fresh thyme is perfect here. It brings a gentle earthy smell that pairs nicely with the lemon and garlic.
- → Can I switch out or skip the vegetables?
You can replace fennel and carrots with other roots like potatoes or parsnips. They roast well with the chicken too.
- → How do you thicken the pan sauce?
The sauce gets thick by whisking butter and flour into a roux, then gently simmering it with chicken broth until smooth and rich.