Description
Ina Garten’s roast chicken delivers simple elegance with classic French technique. Herb-infused and perfectly seasoned, this golden bird promises comfort and sophistication you can savor in every tender, juicy bite.
Ingredients
Scale
Main Protein:
- 1 whole chicken (about 4–5 pounds)
Herbs and Aromatics:
- 1 bunch of thyme
- 1 lemon, halved
- 1 head of garlic, halved
- 1 large onion, sliced
Seasoning and Liquid Ingredients:
- 2 tablespoons (30 milliliters) of butter, melted
- 2 tablespoons (30 milliliters) of flour
- 2 cups (480 milliliters) of chicken stock
- Salt and pepper to taste
Instructions
- Carefully position the oven rack to the middle position and heat to 425°F (220°C). Remove internal organs from the chicken cavity, thoroughly rinse under cold water, and meticulously dry using paper towels.
- Season the chicken’s interior with a generous sprinkle of kosher salt and freshly ground black pepper. Fill the cavity with fresh thyme sprigs, halved lemon, and crushed garlic cloves.
- Melt unsalted butter and delicately brush the entire chicken exterior, ensuring complete coverage. Dust the skin with additional salt and cracked pepper for enhanced flavor profile.
- Secure the chicken’s legs using kitchen twine, creating a compact shape. Fold wing tips underneath the body to prevent excessive browning and ensure even cooking.
- Transfer the prepared chicken to a spacious roasting pan. Distribute thinly sliced yellow onions around the bird to create a flavorful base and aromatic foundation.
- Roast the chicken for approximately 1 hour and 20 minutes, or until internal temperature reaches 165°F (74°C) and meat juices appear completely clear when pierced between leg and thigh.
- Carefully remove chicken from oven and loosely tent with aluminum foil, allowing meat to rest and redistribute internal juices for 10-15 minutes.
- Create pan gravy by deglazing roasting pan with rich chicken stock. Whisk reserved chicken fat with all-purpose flour to create a smooth roux, then incorporate into pan liquid.
- Simmer gravy until thickened, approximately 3-4 minutes. Strain through fine-mesh sieve and season with additional salt and pepper to taste.
- Carve chicken into elegant serving pieces and accompany with warm, velvety gravy.
Notes
- Select a premium, fresh chicken to guarantee exceptional flavor and succulent meat.
- Thoroughly dry the bird with paper towels to ensure perfectly crispy, golden-brown skin.
- Use kitchen twine to truss the chicken, promoting even cooking and an elegant presentation.
- Stuff the cavity with fragrant herbs and citrus to infuse deep, complex flavors throughout the meat.
- Generously brush melted butter over the skin for a rich, luxurious golden exterior.
- Check internal temperature with a meat thermometer to nail the perfect 165°F without drying out the meat.
- Let the roasted chicken rest, allowing juices to redistribute and maximize tenderness and flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 100 mg