Ina Garten's Roast Chicken (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
6 lb whole chicken
02 -
Salt and freshly ground black pepper
03 -
1 large bunch thyme plus 20 sprigs
04 -
1 head garlic, cut in half crosswise
05 -
1 lemon, halved
06 -
2 tablespoons butter, melted
07 -
1 large yellow onion, sliced into large chunks
08 -
4 whole carrots, sliced into 10 cm chunks
09 -
1 bulb of fennel, tops removed, cut into wedges
10 -
2-3 tablespoons olive oil
→ For the Gravy
11 -
160 ml chicken broth
12 -
3 tablespoons butter
13 -
3 tablespoons flour
# How to Make It:
01 -
Unwrap the chicken and remove the giblets and/or the neck (if included). Pat the chicken dry with paper towels. If possible, let the chicken sit at room temperature for 30-60 minutes to allow for more even cooking.
02 -
Preheat the oven to 220°C (425°F).
03 -
Season the entire chicken generously with salt and pepper. Stuff the cavity with the thyme, garlic, and lemon. Brush the outside of the chicken with the melted butter and season again with salt and pepper.
04 -
Use kitchen twine to tie the legs together. Tuck the wings underneath the body of the chicken for even cooking.
05 -
Place the sliced onions, carrots, and fennel bulb on the bottom of a roasting pan. Sprinkle the vegetables with salt, pepper, 20 sprigs of thyme, and drizzle generously with olive oil. Toss to evenly coat the vegetables.
06 -
Place the chicken on top of the vegetables. This prevents the chicken from sitting in its own juice while it cooks and elevates the chicken for even cooking.
07 -
Roast uncovered for 1½ hours. Halfway through, use a spoon to drizzle the chicken with some drippings from the bottom of the pan. Rotate the pan 180 degrees and place it back in the oven.
08 -
The chicken is done when the juices run clear and the internal temperature reads 74°C (165°F). Place a meat thermometer into the thigh to check the temperature.
09 -
Let the chicken rest, uncovered, for 15-20 minutes to allow the juices to reabsorb before carving.
10 -
Pour the chicken drippings into a large measuring cup. Top it off with chicken broth to make 475 ml (2 cups). Melt 3 tablespoons of butter in a saucepan over medium heat. Add 3 tablespoons flour and whisk for 1 minute. Add half of the gravy juice/broth and whisk until there are no lumps. Add remaining liquid and whisk for 2 minutes. The gravy will continue to thicken. Season with salt and pepper if desired.
11 -
Carve the chicken and serve with the roasted vegetables and gravy.
# Handy Tips:
01 -
An easy rule of thumb is that chicken takes about 15 minutes per pound to roast at 220°C (425°F).
02 -
If the chicken needs more color, increase the heat to 260°C (500°F) and use foil to cover any parts that are already sufficiently browned. Roast for an additional 5 minutes, keeping a close eye on it.
03 -
Use a roasting pan that fits the size of your chicken for best results. A too-large pan risks burning the vegetables and losing liquid for the gravy.
04 -
Use plenty of thick-cut vegetables. If there are too few or if they're cut too thin, they'll cook too quickly.
05 -
Save the leftover chicken carcass to make homemade chicken stock. You can even freeze it to make stock another day.