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Ina Garten Jeffrey’s Roast Chicken 

Ina Garten Jeffrey’s Roast Chicken recipe
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Jeffrey’s Roast Chicken is a classic herb-roasted whole chicken, seasoned generously with butter, garlic, thyme, and lemon. As the chicken roasts, the flavors meld together, creating juicy, flavorful meat and crisp, golden skin. The pan juices enhance the dish, making a perfect sauce for serving.

Ingredients

Scale

For the Roast Chicken:

  • 1 (4-5 pound) whole chicken
  • Kosher salt and freshly ground black pepper
  • 1 lemon, quartered
  • 1 head garlic, halved crosswise
  • 1 bunch fresh thyme (or rosemary)
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 1 teaspoon paprika (optional, for extra color)

For the Vegetables (Optional):

  • 1 large onion, thickly sliced
  • 4 carrots, peeled and cut into chunks
  • 4 Yukon Gold potatoes, quartered
  • 1 bulb fennel, sliced
  • 2 tablespoons olive oil
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

Prepare the Chicken:

  • Preheat the oven – Set to 425°F (220°C).
  • Season the cavity – Pat the chicken dry and season inside with salt and pepper. Stuff the cavity with lemon quarters, garlic halves, and fresh thyme.
  • Truss the chicken – Tie the legs together with kitchen twine to help it cook evenly.
  • Coat with butter and seasoning – Brush the outside of the chicken with melted butter and olive oil, then sprinkle with salt, pepper, and paprika for a rich golden color.

Prepare the Vegetables (Optional):

  • Toss the vegetables – In a roasting pan, combine onions, carrots, potatoes, and fennel. Drizzle with olive oil, season with salt, pepper, and oregano, then toss to coat.
  • Place the chicken on top – Arrange the chicken breast-side up on a rack over the vegetables, allowing the juices to flavor them as it roasts.

Roast the Chicken:

  • Roast uncovered – Cook for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh. Baste the chicken with pan juices halfway through roasting.
  • Rest before serving – Remove from the oven and let it rest for 15 minutes before carving. Toss the roasted vegetables in the pan juices before serving.

Find it online: https://inagartencooks.com/ina-garten-jeffreys-roast-chicken/