Perfect Roast Chicken

Total Time:
2 hr 10 min
Prep:
20 min
Inactive:
20 min
Cook:
1 hr 30 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 1 (5 to 6 pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme, plus 20 sprigs
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 large yellow onion, thickly sliced
  • 4 carrots cut into 2-inch chunks
  • 1 bulb of fennel, tops removed, and cut into wedges
  • Olive oil
Directions
Watch how to make this recipe.
  • Preheat the oven to 425 degrees F.

  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.


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Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
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4.8 884
Absolutely the best roast chicken ever! I didn't have fresh thyme and added porta Bella mushrooms, and green peppers to the vegetables. The skin was dark as others have commented. Yummy! item not reviewed by moderator and published
I have made this recipe several times and I love it!  I feel that the only thing I would change is the temperature and time she gives.  I am still playing with it, but I think that if you preheat the oven to 425 then turn it down when you put the chicken in to maybe 375 for the same time it would come out better.  Again, I am still paying with it, but the 425 temp seems to burn the outside before the inside is cooked.  That said, I love Ina!  She's my fav on the food network.   item not reviewed by moderator and published
This is the best chicken ever! The meat was flavorful and moist. This recipe will definitely be on heavy rotation at my house. item not reviewed by moderator and published
This recipe is AWESOME! Chicken turned out moist and flavourful, carrots were divine (though the onions burned!) and was tasty and moist even later the same day and the day after as well! Keeper! Thank you Contessa! item not reviewed by moderator and published
Chicken was moist and flavorful.  My veggies burn up but I may have cut them too small.  Will try larger pieces next time. item not reviewed by moderator and published
This was DE-LI-CIOUS!!! I made a yummy gravy to accompany this fantastic chicken. I made chicken stock using giblets. I put them in some water and let them simmer on low heat while the chicken was cooking. Once the chicken was done I scraped the bottom of the pan (after removing the veggies and the chicken) and put these scrape-offs in a pot, stirred in the previously made chicken stock (without the giblets), and let it cook a little bit and added some cornstarch to thicken. I made potato wedges on the side (that were so good dipped in the gravy!) and served salad with homemade French dressing.... My, my this was the best chicken meal ever!!! item not reviewed by moderator and published
As a general rule, I do not comment on the recipes borrowed, but am compelled in this case.  BEST Chicken ever!  I made two large chickens last night for a family dinner for 8.  RAVE reviews from everyone.  Followed the recipe (aside from also adding celery to the roasting pan) to the "t."  Let the chicken rest 20mns after taking out of oven.  The flavor was terrific, and the chicken impressively moist!!  The veggies were a great compliment  to mashed potatoes and a side of corn.  This one will definitely be added to the normal rotation.  This was fantastic Ina...thx!!<br /> item not reviewed by moderator and published
Must comment on this to remember what I did, how great it was, and what to do again!  I have never roasted a whole chicken,( only turkeys).  We support a central Texas 4H organization where the kids raise all kinds of animals and sell them to raise money.  We ended up with a chicken that weighed 8.5 pounds!  I had to do some research to figure out the roasting time, but after that, it came out perfectly.  I followed the recipe very closely, added rosemary to the thyme, extra lemon, more garlic, LOTS of salt and pepper, tons of butter.  I did not mess with the extra step of melting the butter, just smeared super soft room temp butter all over.  More salt and pepper, and a little extra garlic seasoning.  Wanted to experiment with a variety of vegetables and cooking times to see what worked.  Here's how it went:  Knew the huge chicken would need about 2 hours of roasting time and that the (all fresh) veggies would be decimated at that point.  So, roasted just the chicken, no rack, no broth, no nothing, for the first hour.   At the end of hour one, added the more sturdy veggies, potatoes, onion, bell pepper, carrot.  At the 30 min mark before done, tossed in a mix of mushrooms, green beans, butternut squash.  About 15 min before time was up, tossed in fresh asparagus spears and mixed it all up with the pan juices, which were plentiful.  Pulled it out at hour 2, set chicken aside to rest. Pulled veggies out of the decadent pan sauces and returned them to the oven for a bit of char.  Added butter, a bit of flour, and chicken broth to the pan juices to make a delish gravy.  Made mashed potatoes on the side to use the gravy....served with french bread and white wine.  AWESOME!  My family loved it...a truly wonderful Sunday night dinner.  During the week I would skip some of the veggie prep and maybe skip the extra mashed potatos...but it is the best chicken ever.  Thanks!<br /> item not reviewed by moderator and published
Wonderful recipe. I made this once in place of the traditional turkey on thanksgiving and now we prefer to eat this chicken instead of turkey every year. item not reviewed by moderator and published
This is one of my go-to recipes for family and company dinners. Leftovers make the absolute best chicken salad.  Thank you, Ina! item not reviewed by moderator and published
I have this in my oven right now. I cooked it for Easter dinner and loved it so much. My husband asked I make it again. The only difference I made was in brining my chicken overnight. This recipe makes the chicken itself totally flavorful. I know I'll be making this again, and again, and again. Haha.  item not reviewed by moderator and published
Honestly THE best chicken I've ever made. It was moist, succulent, and so easy. Thanks, Ina! item not reviewed by moderator and published
I make my "greek chicken" roughly the same way.  I use half the garlic inside the chicken and then bury the rest in the pan.  Tastes great when you fish it out, squeeze out the cooked garlic  and spread on french bread. I add potatoes, cut in chunks. Instead of thyme I use oregano or "greek seasoning. I roast the vegetables in the pan  with a little chicken broth first (maybe 20 minutes) , then add the chicken on top.  I cut the chicken in half or even in pieces to make it easier to serve.     So I guess I'm not really reviewing this recipe, after all. item not reviewed by moderator and published
Loved this! She is amazing. My son wants this  all the time and it's easy to make.  item not reviewed by moderator and published
The best chicken I've ever had.  Splurged and purchased a whole organic chicken.  Even better than Costco. Retained its moisture and juiciness.  The texture was firm and a little grainy.  Not slick with hormones. item not reviewed by moderator and published
Turned out great...I was unsure however if you put the vegetables in the same roasting pan as the chicken? Or a separate one?  Anyone know?  item not reviewed by moderator and published
This recipe turned out to be easy and delicious! I will be making this again! <br />The chicken was perfectly cooked!<br /> item not reviewed by moderator and published
Chicken and veggies tasted amazing, very tender and juicy with a crunchy skin. New weekend favorite. item not reviewed by moderator and published
LOVE IT!!!! Our family loves the recipe so much that I have made it weekly since trying the recipe.  I first made it with fennel, carrots, and onions, but I've also made it with celery and red potatoes.  No matter what vegetables you use, this recipe is fantastic. The chicken is very flavorful.  You really do need to be liberal with your seasonings. Don't hold back on the salt, pepper, lemon,  and thyme. I'm also very liberal with olive oil. I butter the top of the chicken very generously also. I think the amount in the recipe is just fine, but I do like to season my poultry very generously.  I also add just about two cups of water in the bottom of my roasting pan. I have always done this with all of my roasted meats. It totally ensures that your meat/chicken retains its moisture. My chicken has never, ever been dry. If you've had issues with your meat drying out, try adding some water to your roasting pan. Ina outdone herself on this recipe! It is fantastic!!! item not reviewed by moderator and published
What did we do wrong?  Veggies burned black and chicken hard on outside. 425 seems too high for that long.  item not reviewed by moderator and published
Came out as advertised. Excellent recipe. Cooking time could be shortened if using smaller chickens.  item not reviewed by moderator and published
Best easy recipe in my stash to impress guests.  item not reviewed by moderator and published
Just put it in the oven. So we will see. I like how fast it went together. I am also using a cast iron Dutch oven item not reviewed by moderator and published
This is the second time I have made this recipe. The vegetables are amazing!!  We add potatoes to it as well and they are delicious.  That being said the chicken itself seems to lack flavor, it's good but not great... This is the reason I gave it 4 stars instead of 5.  item not reviewed by moderator and published
Simple and presentable for guests. Looks more complex than it is. Half an onion is better than whole. Can also sub fennel for red potatoes. item not reviewed by moderator and published
This was the juiciest chicken I have ever made..  my new go to chicken recipe.  Thanks for posting item not reviewed by moderator and published
It works. item not reviewed by moderator and published
I rate the recipe according to following it exactly. That said, this was quite good, but a little dry. I had a 5.5 lb. chicken and think it was a bit overdone. Next time I will either turn down the temp or reduce cooking time slightly, then I believe it would be a 5 star recipe. But as it stands, I can only give 4 stars. item not reviewed by moderator and published
Made this today and it was easy to prep and tasted amazing! item not reviewed by moderator and published
I have made this chicken twice and it turns out amazing and moist.  However my veggies on the bottom always burn, maybe I should cover it next time. item not reviewed by moderator and published
Exactly as advertised. item not reviewed by moderator and published
Truly "Perfect".  This chicken is always moist, tender, and flavorful.  The veggies are irresistible.  I sometimes add beets and brussels sprouts and it's even more colorful. item not reviewed by moderator and published
Absolutely awesome roast chicken! 5 Star and so simple. Beautiful presentation and even better taste. I used this recipe and roasted my 8 lb chicken in a simple granite roaster, with the lid ON. After about 1hr and 40 min (on the roast function of my oven), my chicken was a beautiful golden brown, with crispy skin and juicy, tender meat. The onion, fennel, and carrots tasted also just amazing. Bravo Ina!! item not reviewed by moderator and published
Amazing item not reviewed by moderator and published
Covered or uncovered? item not reviewed by moderator and published
great chickin item not reviewed by moderator and published
Made this for dinner tonight and it was so juicy and just delicious!<br /> item not reviewed by moderator and published
i will try this roast chicken chicken is my favorite meal''<br /><br /> item not reviewed by moderator and published
<span>My intention is not to be rude whatsoever but has a</span><span>nyone noticed she touches everything after handling the raw chicken?  She touches the paper towels, salt and pepper granuals and outside of the containers, knife, lemon, herbs.  With all the hoopla about raw chicken and cross contamination, I've recently been obsessed with trying to wash my hands and everything after a drop of raw chicken juice touched it or I touched raw chicken.   Being a little old school, I come from the thought that my grandparents lived to be 95 years old (both) and married 75 years!  They weren't as careful and none of their children, grandchildren, great-, great-great-, and great-great-great-grandchildren died from salmonella or kitchen diseases!  Any thoughts?  How careful or casual are you with your raw chicken preparation in the kitchen?!</span><br /> item not reviewed by moderator and published
SUPER EASY RECIPE CAME OUT PERFECT item not reviewed by moderator and published
<p>Nina, I saw your episode where you made the mini baked potatoes.  I made some and my grand daughter wants me to make them for her graduation party.  They were so easy and delicious and I really like your show. Thanks so much for your wonderful recipes.  buckeyebaby <br /><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p> item not reviewed by moderator and published
This chicken picked up the flavors of the lemon, garlic, thyme and fennel perfectly. It was juicy and delicious, and everyone loved it. I might actually add more fennel next time, because it was the first time I ever tried it and it was amazing. Even my 5 year old Daughter loved this dish.  item not reviewed by moderator and published
Just want to say that this recipe blew me and my boyfriend away. I don't generally enjoy using fennel in my cooking but this recipe caramelized it to a sweet, soft, aromatic texture that I don't think I'll be able to live without!!! So so so sooo good. item not reviewed by moderator and published
YUM! This really is the perfect roast chicken!<div><br /></div><div>My chicken was a little small, so, like some other reviewers mentioned, adjust the temperature/time of the oven.</div><div><br /></div><div>So a note for those who haven't bought a whole chicken before - the giblets are in it unless otherwise noted. I bought mine from a general grocery store. I'm saving the neck and giblets for chicken stock, as well as the carcass!!</div><div><br /></div><div>Also, don't add too much oil to the veggies - you don't want the pan drippings to be too oily!</div> item not reviewed by moderator and published
Wonderful recipe. I've made it over a dozen times and it's always a hit. Thank you Ina. item not reviewed by moderator and published
My mother and grandmother always baked the chicken.  Mom used a "cream of" soup and added veggies.  The soup makes great gravy.  But Mom and I are now roasted chicken converts thanks to  you! item not reviewed by moderator and published
Made this for my family (2 teen boys and husband) for Shabbat dinner.  It was truly fantastic.  Everyone loved it and it was very easy to make.  Definitely going to make it again.   item not reviewed by moderator and published
I made this tonight for my daughter and her husband and they said it was amazing!!! I also add some potato and broccoil, I also cooked it at 400 and add a little chicken broth because I like extra juice.I love Ina ,she is a awesome cook!!!!! The fans that didn't like this are carzy!!!!!!! item not reviewed by moderator and published
The first time I made this I charred the veggies too much and the chicken was a bit dry.   Since I have a dark roasting pan, I decided to try again and lowered the temperature to 400 and watched the doneness carefully and took it out after 1 and 15 minutes.   Wonderful!   Chicken perfect and a little bit of charring on the veggies which I wanted.  I also added a few potatoes (yukon golds) as others suggested.<br /> item not reviewed by moderator and published
So good, so easy.  Everything was perfect.  Did not have fennel so I used celery.  Will be making this on again and again. item not reviewed by moderator and published
This is the BEST roasted chicken ever!!!  I couldn't wait to make it and give my rating!!  I followed the recipe exactly, however, I did add russet potatoes, sweet potatoes and butternut squash and added 1/2 cup white wine to the vegetables (after I took the chicken out of the pan to rest) and then scraped up the yummy bits off the bottom of pan.....OMG!! the vegetables were so good!  I had never had fennel, but it was very good.  This was my first roasted chicken and I used a 5.25 lb. organic chicken...it was delicious!!  Next time I will try a kosher chicken.  I only use amish, kosher or organic, never the cheap on sale chickens...there's just no comparison.  Your house smells so good!!  Ina you're the best!!  Your recipes are always fantastic!! item not reviewed by moderator and published
If I could give this dish ten stars, I would do it.  it is absolutely the best roasted chicken i have ever made.  I followed the recipe to a tee, and it was wonderful.  My husband was carving the chicken, and neither he, nor I, could stop munching on it.  So very tender, even the breast meat!  We did not need a knife to eat this chicken.  Way to go, Ina! item not reviewed by moderator and published
<span>This looks so good, but I just can't seem to get the veggies right, even after three tries. The third time I put the veggies in 1/2 through and they still come out charred. Please tell me how to remedy this.  </span> item not reviewed by moderator and published
Easy and so delicious! The chicken was juicy and moist. This is my new favorite roast chicken recipe. I roasted a beat with the veggies and added potatoes as well. The only thing is the beat turned everything red :D So that was interesting, but they were still awesome! Thank you Ina! item not reviewed by moderator and published
I'm a huge Ina fan. Her recipies are flawless, except for this one. Maybe its operator error or maybe my oven is too hot but every time I make this dish the vegetables come out charred. Next time I'll try Adding the vegetables halfway through cooking the chicken. item not reviewed by moderator and published
nice and easy!! item not reviewed by moderator and published
Simply Delicious and oh so easy! Thanks Ina! item not reviewed by moderator and published
Excellent. Excellent. Thanks, Ina! item not reviewed by moderator and published
This is simply not a recipe. It does not tell you how much olive oil, pepper, or salt to use. I will never prepare this "recipe". item not reviewed by moderator and published
This is the first and last recipe I will ever use for a roast chicken. It's better than the rotisserie, and my super picky boyfriend just loses his mind over it. I use potatoes instead of fennel and it is just divine. item not reviewed by moderator and published
The best! I will always use this recipe for roasting a chicken. It is wonderful...what more can I say!! Thank you Ina! item not reviewed by moderator and published
This was without a doubt the best Roast Chicken I have ever made and i have roasted quite a few. This is the only recipie I will ever use for roasting chicken from now on!! item not reviewed by moderator and published
Wonderful recipe. My partner gushed over it, and getting an opinion out of him is like pulling teeth. item not reviewed by moderator and published
This was the best chicken ever! We used celery in place of the fennel and there was literally 2 cups of chicken meat left from a 4 pound bird! Roasting the chicken breast-side down made for a tasty, moist meat. Will definitely use this recipe again. item not reviewed by moderator and published
Amazingly good. I have made roast chicken often and this recipe didn't seem that much different, but the result was perfection! I like the breast meat, which was terrifically moist and flavorful, and my hubby was equally delighted with the crispy skin. I followed the recipe exactly, but added in some mushrooms (which I'd lightly sauteed first) to the veggies after removing the chicken. As I had a very tiny chicken (2 1/2 lb. free range), I needed to continue cooking the vegetables during the resting time, but they came out perfect. Because the chicken was so small, I roasted it in a 9x9 pyrex dish, so that all the veggies could rest under the chicken. I used a leave-in thermometer to monitor temperature and my little chicken was perfectly cooked after 1 hour. I made a sauce with the pan drippings, a little chicken stock,some white wine, and a pat of butter. We will have this again very soon! item not reviewed by moderator and published
Excellent, I have made this recipe many times and every time it's delicious! I do add a few potatoes, an onion and some garlic powder which makes it great! This recipe makes for a great Sunday dinner! item not reviewed by moderator and published
My go-to recipe for chicken. I also change it up based on ingredients on hand, stuff rosemary under the skin, throw celery in with the vegetables. Always good! item not reviewed by moderator and published
My go-to recipe for chicken and roasted veg. It is perfect as is, and can also be switched up a bit depending on what herbs/citrus/veggies you have on hand. My favorite way to make it, of course, is exactly the way Ina has written it. Perfectly delicious! item not reviewed by moderator and published
The chicken came out tasty but It wasn't all the way done ,the veggies were hard as a rock. I did just as written! My chicken was 4 LBs item not reviewed by moderator and published
OMG! This was the best chicken I've ever made...moist and scrumptious! The roasted veggies...Yum Yum! My house smells like a upscale cafe! Thanks Ina! item not reviewed by moderator and published
Any idea how long I should cook an 8lb chicken using this recipe? The wrapper says 2.5 hours at 350, but Ina's recipe calls for a much hotter oven. I don't want to over/undercook him. Read the more at: http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe.html#sni-reviews?oc=linkbacksty? What do you think? item not reviewed by moderator and published
This is my go-to roast chicken recipe. Watch the video and make the chicken just like Ina says. My family loves it! We love the roasted veggies too -- especially the fennel. This makes a perfect bird every time. I've made it for guests too. Once the bird is in the oven, you have time to clean up and set the table and make any other sides. Very easy. The house smells great and you look like a rock star! item not reviewed by moderator and published
I followed the recipe almost to the T (didn't have any fennel) and it was moist and delicious! My new go to recipe... thank you Ina! item not reviewed by moderator and published
Super juicy and tender chicken. I just didn't find that all of the yummy flavors made it into the bird. The chicken itself just didn't hold that much flavor. item not reviewed by moderator and published
Thanks Ina...just made it...served it..and family loved it!!!! So easy! item not reviewed by moderator and published
It's totally kills me, when people put lemon in food. What is it for? To kill bacterias? Lemon belongs to summer drinks, not to food. item not reviewed by moderator and published
I make this all the time.....fantastic recipe! Best roast chicken I have ever had and all my friends and family make it this way now too. The juice from the chicken makes the vegetables roast with tremendous flavor. Instead of the lemon inside I use a high quality Meyer Lemon olive oil and rub the outside of the chicken before seasoning it with salt and pepper and I use some parsley to. item not reviewed by moderator and published
Great and easy recipe. I had always feared a whole bird but this recipe was so simple. I used rosemary instead of thyme simply because it was available. I added potatoes to the mix of veggies and omitted the fennel. It was great! Thanks Ina for making home cooking amazing! item not reviewed by moderator and published
Glorious recipe. Fills the house with magical aromas and is open to personal modifications. Mine? I always use large chunks of carrots, potatoes and onions for the roasted vegetables that I toss with EVOO and season with S&amp;P and granulated garlic. While the chicken is resting under foil, I pour half a cup of white wine over said vegetables and let them finish roasting until they develop a delicate char around their edges. Ina, thank you! item not reviewed by moderator and published
Truly perfect! I made it as Ina specified and wouldn't change a thing. item not reviewed by moderator and published
This is my essential go-to roast chicken recipe. I usually put all kinds of veggies underneath it and it turns out well. It was one of first things I cooked in my life so it holds some sentimental value. item not reviewed by moderator and published
Now we know why Jeffrey has hung around all these years! (JK) This is, truly, a perfect recipe. It is simple (any beginner could do it), it is relatively inexpensive (feeds several people for not a lot of money), and it is just....simply......delicious! I followed the directions exactly as written, and my oh-so-picky husband said "you'll make this again, right?" And, of course, I will. Thanks, Ina, for a perfect recipe. item not reviewed by moderator and published
It's fall and time again to roast everything! This is my go to chicken recipe and has been for years! item not reviewed by moderator and published
This is the PERFECT Roast Chicken ever!!! Ina is always right!! The skin was so delicious and crispy and the meant was tender and juicy. I put a few garlic cloves in the butter while it was melting and then after brushing I added the soften butter cloves to the cavity instead of the whole head. I didn't have any string to tie up the legs so I used a thick rubber band that worked out perfect. It didn't burn or melt at all. My family had the best roast chicken ever, I didn't make it with the veggies, my troops like it with mashed potatoes, pan gravy I made with the chicken juices (I added a half of bottle of my hubby's harvest ale to the pan while it was roasting) and corn on the cob. So Good!! Thank God for Ina!!! We love you!!! item not reviewed by moderator and published
Have made this recipe several times, and it really is a perfect roast chicken. I skip fennel as the family doesn't like it. I add several more carrots and some celery and potatoes, to fill the entire pan with veggies. Also put some onion in the cavity. Doesn't need olive oil, the chicken and butter will drip enough oils into the pan. We enjoy that the edges of the vegetables start to darken, adds to the flavour. Depending on the size of the chicken, sometimes it takes a little less time, maybe 1 hr 15 minutes instead of 1 hr 30. item not reviewed by moderator and published
Great main dish for dinner and also excellent tasting tried it out on my family and they loved it. Thanks Ina item not reviewed by moderator and published
So simple and so good. This is my base recipe for roast chicken and I make it several times a month. I save the carcasses afterwards and freeze them for use in homemade stock. When I have 2-3, it's time to make stock. For me this recipe is comfort food at it's best. Thanks Ina! item not reviewed by moderator and published
WOW, this was awesome! I have never had a roast chicken turn out so perfect. I roasted mine in a casserole pan and the chicken and vegetables were done after an hour. item not reviewed by moderator and published
Chicken was great, but the veggies got a little burnt on the edges of the roasting pan. I think that I would remove the veggies earlier, at around an hour or an hour and fifteen minutes and keep cooking the chicken a little longer. item not reviewed by moderator and published
Came out perfect! Best chicken I've ever made. Didn't use fennel, but I think any vegetable would work. Paired it with Ina's roasted garlic potatoes...amazing!! item not reviewed by moderator and published
Made this last night it came out perfectly!!! Did not have fennel or thyme but still fabulous. The skin was as crispy and as salty as a potato chip, which we loved. Husband said I must make it again soon, and I plan to. item not reviewed by moderator and published
This chicken did come out well. I will need to bake it a bit longer, and also need to figure out how to carve it without getting the chicken soggy- any ideas please? :) I rested it for about 45 min, but perhaps I need to do it longer to allow more of the juices to drain (or maybe just cook it a bit longer to dry it out more). Also, did anyone need to cover the breasts/top with foil during the last baking, or is it sufficient to keep it uncovered for the whole time? Thanks! item not reviewed by moderator and published
This chicken was perfectly moist and delicious. I let it rest on the counter top for one hour and in addition to coating the outer skin with butter, I also rubbed butter inside the skin. The veggies cooked a bit uneven so I would recommend roasting them for 10 minutes before placing the chicken on top. I used a slightly smaller chicken so I reduced the cooking time by 15 minutes. I re-applied butter and turned heat up to 475 for the last 25 minutes and I had a wonderfully crunchy skin and delectable moist bird. item not reviewed by moderator and published
It is 'perfect' chicken. item not reviewed by moderator and published
This is now my go-to recipe for roasted chicken. Very yummy, add little red potatoes for a meal. item not reviewed by moderator and published
Great recipe--so simple but very good, especially with fresh thyme. Our family cooks this on special occasions, and we buy only the best chicken from Joyce Farms-- "Poulet Rouge" --a special breed that's free range and sooo tasty and gets super crispy skin. Much better than the Whole Foods stuff. You can get it from Joyce Farms website. High recommend them item not reviewed by moderator and published
Beyond yummy. So easy and it tastes amazing. The chicken came out so moist and flavorful. Thanks, Ina! item not reviewed by moderator and published
excellent item not reviewed by moderator and published
I just love this recipe!! item not reviewed by moderator and published
This chicken was amazing! So much flavour and a very moist and flavoursome chicken. I had the oven at 220c but will lower it next time and I will also let the chicken marinate to absorb even more flavour. I added Thyme and Garlic to my thermomix and then mixed with soft butter, this made the mixture easier to spread but next time I will add some under the skin. item not reviewed by moderator and published
Or put them in half way thru the time item not reviewed by moderator and published
nice to see another variation. Trying this one tonight. item not reviewed by moderator and published
NO chicken has added hormones.   item not reviewed by moderator and published
Same pan under chicken. Put a little oil on pan to coat and a bit of butter on top of potatoes and veggies.  item not reviewed by moderator and published
Maybe it was too high. Put a lil oil on the bottom of pan and add a bit of butter on top of veggies n potatoes. ) item not reviewed by moderator and published
Check your oven temp. to be sure it's right,  you can do almost anything with this basic recipe.  Feel free to add some stock to your pan if it starts sticking.  once I made it in a glass dish and got similar results.  A heavy roaster seems the best. item not reviewed by moderator and published
Well it went good. Very moist didn't taste any of the lemon, thyme or garlic in the chicken. But very good and the veggies were awesome! Will do again. item not reviewed by moderator and published
Try cutting the veggies into larger pieces. I.E. One whole carrot would only be cut into 4 pieces.  item not reviewed by moderator and published
uncovered item not reviewed by moderator and published
I agree that we should be kind of careful with chicken blood, but you also make a great point about our parents and grandparents never dying and they were not as careful and even thawed meat out on the counter! But, raw chicken is something I am more careful with (has its own cutting board etc.) and hand washing after touching it makes sense to me. item not reviewed by moderator and published
Our grandparents and great-grandparents raised their own chickens or bought them from small, local farmers that raised them in small flocks where they were free to roam and forage. The chickens that most people prepare today are raised in abhorrent conditions which promote the spread of disease, filth and misery. As agribusiness "farming" has taken an ever larger market share of the production of animal products for consumption, the incidence of disease in these products has increased. Go figure.  item not reviewed by moderator and published
really? this is a review?  item not reviewed by moderator and published
It all goes in the oven and gets cooked.   If she were preparing non-cooked foods after touching the raw chicken then maybe you would have a point.   item not reviewed by moderator and published
Forgot to add to my previous comment that the video would be 3 times as long if we had to watch her clean her raw chicken hands every time she touched something else. item not reviewed by moderator and published
I actually had the same thought. I've always been careful about handling raw chicken but never moreeo than since my kidney transplant two years ago. My guess is, she does wash her hands in between &amp; they just don't show it due to time constraints -- I really do think it's how the video has been edited. If not...then ewwwww. Lol. Delicious roast chicken recipe btw!! item not reviewed by moderator and published
Hi Steven, I had the same issue. I have made this recipe many times and love it. I put some water in the pan before I place in the oven. Enough water to cover the bottom of the pan. I check as it cooks and add additional water if need be. The vegetables will have some char but not to much. Also, I use carrots, onions and I substitute the fennel with red potatoes. I cut them in larger pieces, this also helps. <br /> item not reviewed by moderator and published
Did you coat them in oil as suggested?  I also put 1/4 cup each of chardonnay and chicken broth on the bottom as we get fresh free range chickens that have more meat than fat.<br /> item not reviewed by moderator and published
That's called caramelization, and it's delish, add some liquid, if you wish! item not reviewed by moderator and published
Really? That's pretty sad. When cooking you don't always measure. item not reviewed by moderator and published
note: "Intermediate"<div><br /></div><div>If you know how to cook you'll know how much to use.</div> item not reviewed by moderator and published
i'm guessing thermo on oven is off item not reviewed by moderator and published
Try this as a reference for cooking time/temp for bigger chickens: http://www.justapinch.com/recipes/main-course/chicken/how-to-roast-the-perfect-whole-chicken.html item not reviewed by moderator and published
stick in a stab thermometer and take chicken out at 165, rest 10 minutes! item not reviewed by moderator and published
Any idea how long I should cook an 8lb chicken? The wrapper says 2.5 hours at 350, but Ina's recipe calls for a much hotter oven. item not reviewed by moderator and published
At 90 minutes for a 6 lb chicken, that's 15 minutes per pound so an 8 lb bird should take 2 hours. item not reviewed by moderator and published
Lemon is a classic match with Chicken. From the Chinese or Italian versions of Lemon Chicken to the North African chicken Tangine with preserved lemon. Chicken Picatta or Francoise are other classic lemon chicken dishes. It's NOT for the bacteria. 1 1/2 hours in an oven will kill bacteria. It's all about flavor item not reviewed by moderator and published
You know what totally kills me? When people rate a recipe 1 star just to make a uneducated comment although they never made the recipe. item not reviewed by moderator and published
You know what kills me? People with bad grammar criticizing others' posts. item not reviewed by moderator and published
Why would you rate it 1 star simply because you don't like lemon in food? Just don't use lemon!!!! I don't like vanilla ice cream, so I don't eat vanilla ice cream, I wouldn't give it a bad review!!! item not reviewed by moderator and published
I made this recipe exactly as written, but used your 1/2 cup of wine addition, it was delicious. Tips like yours help novices cooks immensely. item not reviewed by moderator and published
I took your advice and order those special (expensive) chickens. I'm going to use them for Thanksgiving instead of turkey. I like chicken better. Any advice on how not to screw it up? They are 4 pounds - vs. 5 pounds, so I'm wondering if the time still applies. Any suggestions? Can't wait to try them. I ordered 4!!! item not reviewed by moderator and published
Did you cover the chicken? item not reviewed by moderator and published
do you ?? item not reviewed by moderator and published
do you ?? item not reviewed by moderator and published
Only if it starts burning on top, then you can tent it with foil. item not reviewed by moderator and published
Especially with the roast potatoes item not reviewed by moderator and published
Add a little gravy if you like item not reviewed by moderator and published

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