Ina Garten Roast Chicken Recipe
This Ina Garten Roast Chicken Recipe uses butter, garlic, lemon, and thyme for a juicy, golden roast chicken that’s easy, flavorful, and comforting.
Equipment
- Roasting pan (with rack, if possible)
- Kitchen twine (for trussing)
- Sharp chef’s knife
- Cutting board
- Mixing bowl
- Basting brush
- Meat thermometer
- Aluminum foil
Ingredients
- 1 whole chicken about 1.8–2 kg
- 1 large lemon halved
- 1 whole head of garlic cut in half crosswise
- 4 –5 sprigs fresh thyme
- 2 tablespoons unsalted butter melted
- 2 tablespoons olive oil
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1 large onion sliced thick
- 3 –4 carrots cut into chunks
- 2 –3 potatoes cut into wedges
Instructions
Step 1: Prepare the Chicken
- Preheat your oven to 220°C (425°F). Remove the giblets from the chicken and pat it dry thoroughly with paper towels. This step is very important—dry skin equals crispy skin.
Step 2: Season Inside and Out
- Generously season the inside of the chicken with salt and pepper. Stuff it with the lemon halves, garlic, and thyme sprigs. This is where the magic begins, as the flavors slowly infuse from the inside out.
Step 3: Truss the Chicken
- Tie the legs together with kitchen twine and tuck the wings under the body. This helps the chicken cook evenly and keeps everything compact and neat.
Step 4: Add Flavor to the Skin
- Place the chicken in a roasting pan. Brush the outside with melted butter and olive oil. Sprinkle salt and pepper all over the skin so it forms a delicious crust.
Step 5: Add Vegetables
- Arrange the onion, carrots, and potatoes around the chicken. Drizzle them with a little olive oil and season lightly. These vegetables will absorb all the flavorful juices as the chicken roasts.
Step 6: Roast
- Roast the chicken in the preheated oven for about 1 hour and 30 minutes. Halfway through, you can baste the chicken with its juices for extra flavor and moisture.
Step 7: Check for Doneness
- Use a meat thermometer to check the thickest part of the thigh. It should read 75°C (165°F). The juices should run clear when pierced.
Step 8: Rest Before Serving
- Remove the chicken from the oven and let it rest for 10–15 minutes before carving. This step ensures the juices stay locked inside the meat.
Notes
- Always pat the chicken completely dry before roasting
- Season generously for better flavor
- Use fresh herbs whenever possible
- Let the chicken rest before carving
- Roast at high heat for crispy skin
- Don’t skip the vegetables—they add incredible flavor