Ina Garten Garlic Roast Chicken
Ina Garten’s Garlic Roast Chicken is the ultimate comfort food, combining simple ingredients with elegant flavors for a perfectly moist and flavorful dinner centerpiece. This easy-to-follow recipe features a whole chicken seasoned with kosher salt, black pepper, and aromatic fresh thyme, stuffed with lemon and whole garlic cloves for a citrusy, savory aroma. Nestled atop a bed of caramelized onions, sweet carrots, and tender fennel, the chicken roasts to golden perfection while infusing the vegetables with its juices. Brushed with a mixture of melted butter and olive oil, the skin turns irresistibly crispy, while the pan drippings can be transformed into a rich, savory sauce. Ready in under two hours, this classic roast chicken dish is perfect for weeknight dinners or special occasions alike. Serve alongside the roasted vegetables and optional pan sauce for a wholesome, satisfying meal.
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Recipe Information
Ingredients
- 1 4-5 pounds Whole chicken
- 1 tablespoon Kosher salt
- 1 teaspoon Freshly ground black pepper
- 1 whole Lemon
- 10 whole Garlic cloves
- 10 sprigs Fresh thyme
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 medium, sliced Yellow onions
- 4 large, cut into chunks Carrots
- 1 large, cut into wedges Fennel bulb
- 1 cup Chicken stock
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken and pat it dry with paper towels.
Generously season the inside of the chicken cavity with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Stuff the cavity with the whole lemon (cut in half), garlic cloves, and 4 sprigs of thyme.
Melt the butter and mix it with the olive oil. Brush this mixture over the entire exterior of the chicken.
Season the outside of the chicken with the remaining kosher salt and black pepper.
Tie the legs of the chicken together with kitchen twine and tuck the wing tips under the body of the chicken.
In a large roasting pan, spread the onions, carrots, and fennel to create a vegetable bed for the chicken. Sprinkle the remaining thyme sprigs over the vegetables.
Place the chicken, breast-side up, on top of the vegetables.
Roast the chicken in the oven for about 90 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and the juices run clear.
About halfway through roasting, stir the vegetables to ensure even cooking.
Once cooked, transfer the chicken to a cutting board and let it rest for 15 minutes.
If desired, deglaze the pan by adding chicken stock to the roasting pan and scraping up the browned bits. Simmer for a few minutes to create a flavorful pan sauce.
Carve the chicken and serve with the roasted vegetables and pan sauce on the side.
Nutrition Facts
Calories |
966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 657 mg | 29% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.3 g | ||
| Protein | 96.4 g | 193% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1230 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
