Ina Garten Makes Perfect Roast Chicken

Ingredients

• 4.5 lb Whole Chicken (about 4‑5 lb, giblets removed)
• 1 whole Lemon (quartered, used for stuffing the cavity)
• 1 head Garlic (cut in half, placed in cavity)
• 4 sprigs Fresh Thyme (some for cavity, some tossed with vegetables)
• 3 tablespoons Unsalted Butter (melted, brushed on skin for browning)
• 2 tablespoons Kosher Salt (season inside and out)
• 1 tablespoon Freshly Ground Black Pepper (season inside and out)
• 2 medium Carrots (peeled and cut into chunks)
• 1 small Fennel Bulb (sliced thin)
• 1 large Onion (quartered)
• 1 sheet Aluminum Foil (to loosely cover chicken while resting)
• 1 length Kitchen Twine (for trussing the bird)

Instructions

1. Inspect and Dry the Chicken

   Check the whole chicken for any stray pin‑feathers, then pat the skin completely dry with paper towels.

   Time: PT5M

2. Prepare Aromatics

   Quarter the lemon, halve the head of garlic, and pick a few sprigs of fresh thyme.

   Time: PT5M

3. Melt Butter

   Place the butter in a small saucepan over low heat; melt just until liquid, avoiding browning.

   Time: PT3M

4. Season the Chicken

   Brush the melted butter all over the chicken skin, then generously season the cavity and the outside with kosher salt and freshly ground black pepper.

   Time: PT3M

5. Stuff the Cavity

   Place the lemon quarters, garlic halves, and thyme sprigs inside the chicken cavity.

   Time: PT2M

6. Truss the Bird

   Using kitchen twine, tie the legs together and tuck the wing tips under the body to keep the bird compact.

   Time: PT5M

7. Prep the Vegetables

   Peel and cut carrots into bite‑size chunks, slice the fennel thin, and quarter the onion.

   Time: PT10M

8. Season the Vegetables

   Toss the carrots, fennel, and onion with a drizzle of olive oil (optional), a pinch of salt, pepper, and a few extra thyme sprigs. Spread them around the bottom of the roasting pan.

   Time: PT3M

9. Preheat the Oven

   Set the oven to 425°F (220°C) and allow it to fully preheat.

   Time: PT5M

   Temperature: 425°F

10. Roast the Chicken

    Place the trussed chicken breast‑side up on a rack in the roasting pan. Roast for about 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest thigh.

    Time: PT1H30M

    Temperature: 425°F

11. Check Doneness

    Wiggle the leg; it should move easily. Cut between the leg and thigh—juices should run clear.

    Time: PT5M

12. Rest the Chicken

    Transfer the chicken to a cutting board, loosely cover with aluminum foil, and let rest for 20 minutes.

    Time: PT20M

13. Caramelize the Vegetables

    While the chicken rests, return the pan with vegetables to the oven for an additional 10 minutes to develop deeper color.

    Time: PT10M

    Temperature: 425°F

14. Carve the Chicken

    Remove the twine, pull off the legs and wings, then slice the breast meat against the grain into 1‑inch slices.

    Time: PT10M

15. Plate and Serve

    Arrange the carved chicken on a platter with the roasted vegetables. Drizzle the pan juices over everything and finish with a light sprinkle of kosher salt.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

35 g

Carbohydrates

20 g

Fat

25 g

Fiber

4 g