Ina Garten Roast Chicken
Ina Garten’s Roast Chicken is a whole-roasted bird seasoned with butter, salt, pepper, garlic, lemon, and fresh herbs. The high-heat roasting method locks in moisture, creating tender meat and beautifully crisp skin. This classic recipe is often served with a rich pan gravy and roasted vegetables.
- Prep Time: 15
- Cook Time: 75
- Total Time: 1 hour 30 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 (4-5 pound) whole chicken
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 lemon, quartered
- 1 head garlic, halved crosswise
- 1 bunch fresh thyme (or rosemary)
- 4 tablespoons unsalted butter, melted
- 1 large onion, thickly sliced
- 3 carrots, cut into chunks
- 1 bulb fennel, sliced
- ½ cup dry white wine (optional)
- ½ cup chicken stock
Instructions
- Preheat the oven – Set to 425°F (220°C).
- Prepare the chicken – Remove giblets, rinse the chicken inside and out, and pat dry with paper towels.
- Season the cavity – Generously season the inside of the chicken with salt and pepper, then stuff it with lemon quarters, garlic halves, and fresh thyme.
- Truss the chicken – Tie the legs together with kitchen twine and tuck the wing tips under the body.
- Brush with butter – Coat the chicken all over with melted butter and season generously with salt and pepper.
- Arrange vegetables – Place the onions, carrots, and fennel in the roasting pan. Set the chicken on top of the vegetables, breast side up.
- Roast the chicken – Bake for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste once or twice during roasting.
- Rest before slicing – Remove from the oven and let rest for 15 minutes before carving.
Find it online: https://inagartencooks.com/ina-garten-roast-chicken/