Description
Ina Garten’s roast chicken brings classic elegance to dinner tables with minimal ingredients and maximum flavor. Herb-seasoned and perfectly roasted, this simple chicken creates a memorable meal that delights home cooks and dinner guests alike.
Ingredients
Scale
- 1 whole chicken (about 4–5 lbs/1.8–2.3 kg)
- 1 bunch thyme
- 1 lemon, halved
- 1 head garlic, halved
- 1 large onion, sliced
- 2 tbsps (30 ml) butter, melted
- 2 tbsps (30 ml) flour
- 2 cups (480 ml) chicken stock
- Salt to taste
- Pepper to taste
Instructions
- Preparation: Position oven rack in the middle, preheat to 425°F. Remove chicken’s internal organs, rinse thoroughly, and pat completely dry with paper towels.
- Seasoning: Generously salt and pepper chicken’s interior cavity. Stuff with fresh thyme sprigs, lemon halves, and crushed garlic cloves to infuse aromatic flavors.
- Exterior Treatment: Brush entire chicken surface with melted butter, then sprinkle with additional salt and cracked pepper to enhance flavor and create crispy skin.
- Trussing: Secure chicken legs using kitchen twine, creating a compact shape. Tuck wing tips underneath the body to promote uniform browning and consistent cooking.
- Roasting Setup: Place chicken in a large roasting pan, surrounding it with thinly sliced yellow onions to create a flavorful foundation and aromatic base.
- Cooking Process: Roast for approximately 1 hour and 20 minutes until internal temperature reaches 165°F and meat juices run clear when pierced between leg and thigh.
- Resting and Gravy Preparation: Remove chicken from oven, tent loosely with foil for 10-15 minutes. Meanwhile, deglaze roasting pan with chicken stock, whisking reserved fat and flour to create a smooth roux.
- Finishing Touches: Simmer gravy until thickened, strain through fine-mesh sieve, and season with additional salt and pepper. Carve chicken into elegant serving pieces and serve with warm, velvety gravy.
Notes
- Prep Like a Pro: Pat chicken completely dry to ensure crispy, golden-brown skin that seals in delicious juices and prevents steaming.
- Temperature Triumph: Use a reliable meat thermometer to guarantee perfectly cooked chicken, avoiding both undercooking and dry meat.
- Flavor Infusion: Allow chicken to rest after roasting, which helps redistribute internal juices and creates more tender, succulent meat.
- Twine Technique: Properly trussing the chicken ensures even cooking and helps maintain a beautiful, compact presentation on the plate.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 110 mg