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

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

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4.8 841
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
amazing! always a hit item not reviewed by moderator and published
I made this according to the recipe except I added chopped red potatoes--It was superb! Knew it was a winner when I smelled it cooking in the oven. The roasted fennel is pure genius with roast chicken. I enjoyed the flavor of the fresh thyme as well. Next time I might double up on the veggies, they were so good. The chicken was moist yet falling off the bone when I went to carve.... item not reviewed by moderator and published
This is the first time I am reviewing a recipe even though I have used tons. I simply had to say how seriously amazing this chicken came out. I followed the other reviews and added the veggies in 30 min after I put the chicken in the oven so they were only cooking for an hour. I agree with another that said don't need any or much olive oil on the veggies because they soak up the juice of the chicken during cooking. I did not use fennel since my husband is not a fan and did potatoes in place. We just had leftovers for lunch and it was just as good if not better! This was the most flavorful and tasty roast chicken I have ever had. The house smelled so good while it was cooking and I am so excited to make this for guests! It was such an easy but gourmet meal! item not reviewed by moderator and published
The best roast chicken ever!!!!! item not reviewed by moderator and published
Not that this needs another great review - it's just that fabulous!!! I've NEVER been successful with roasted chicken...UNTIL NOW! I'd heard about this recipe (even from a vegetarian friend who cooks it for her husband). Everyone RAVED. I shyed away because of the fennel. I didn't think I'd like it because I imagined a licorice flavor. My best friend had to promise the BULB of the fennel is VERY mild and I would love it. She's right. She also used SWEET POTATO instead of carrot. WOWWWWW!!! Turned out DELICIOUS! The sweet potato caramelized to perfection. My husband gave it 5 stars, went back for seconds. Finally, a roasted chicken that's EASY and so fabulous I would serve it at a dinner party confidently. Also, for those experiencing the veggies burning if they roast the whole time with the chicken, I just watched Barefoot Contessa and she mentioned for this recipe to use a roasting pan that's not too big. This is key. I used a disposable small roasting pan. item not reviewed by moderator and published
Wonderful ... easy to make for my daughter and her husband ... with two children under the age of 20 months, they needed a hand for Easter dinner, 2014. This turned out beautifully in a roasting pan, with the vegetables in another, smaller roasting pan. item not reviewed by moderator and published
Amazing!!! Everyone loved it. I didn't have thyme so used sage. Also added 4 red potatoes. Everything turned out perfect in my glass 9x12 baking dish on the bottom shelf of the oven. Plenty of liquid in the bottom, unsure why others have had issues there. Nothing burned. item not reviewed by moderator and published
I made this tonight for dinner and took a plate to a friend in the hospital. It was delicious and perfect. The skin was crispy and the meat juicy. Just perfect. I did as many of the others here suggested and added the carrots/veggies about 50 mins before the end of the cooking time - and they weren't quite done. My roasting pan has a V shaped grate that holds the bird and I put the veggies down in the pan - not sure if this has something to do with it or not. So - next time - I will add the veggies about 55 mins to an hour before the end of the cooking time. Thanks Ina! item not reviewed by moderator and published
This produced a perfectly cooked chicken with good flavor and tasty vegetables. item not reviewed by moderator and published
This is now my go-to recipe anytime I want roast chicken. The smell from the oven was divine as it was cooking, the actual chicken was delicious and the veggies were to die for. I did not use fennel as we don't like it. And I put some fingerling potatoes in the pan to make up for the lack. Turned out fantastic. I did read the other reviews before cooking this and it seemed that most people who used large roasting pans had the veggies burn. So I used a deep casserole dish (lasagna pan) and mine came out perfect. What I love best is that the chicken was flavorful and well seasoned without having to use a brine and I didn't have to use a meat thermometer to get a perfectly cooked bird. I'm already planning on making it again next week. It was that good! item not reviewed by moderator and published
modified for a Thermador rotisserie oven and it was still amazing! item not reviewed by moderator and published
Made it last night for the third time - perfection!! item not reviewed by moderator and published
It work perfectly - and 1.5 hours at 425 was just right. Amazing flavors! Thanks so much item not reviewed by moderator and published
My butter burned after about 45 minutes. Did I do something wrong? item not reviewed by moderator and published
best. chicken. ever. i feel like i am queen of all things domestic when I make this chicken. Makes me want to wear heels and an apron. Then I check back to reality and make my spouse clean up. Because thank God I'm living in 2014. item not reviewed by moderator and published
Juicy! yummy... we've made it twice!! item not reviewed by moderator and published
I love Ina's recipes. Very easy and not a lot of fancy things you have to buy for just one recipe. I think I have all her cookbooks. I have made this chicken many times. It has become the only roasted chicken recipe I use. It comes out perfectly every time. The only thing I do differently is omit the fennel (not a fan) and add small red skin or yukon gold potatoes. Thanks Ina. I love your show!!!! item not reviewed by moderator and published
This is my go to chicken roast recipe, although I roast the vegetables separately. I think 1.5 hours is a bit much for roasting veggies. I also add sweet potatoes and root vegetables to the mix for a comprehensive meal. item not reviewed by moderator and published
I've been making this chicken for years! My husband and I both love it. He took over the cooking while I'm in chemo and it is now HIS go to recipe for company (and he is just a novice in the kitchen) item not reviewed by moderator and published
It really is the perfect roast chicken. Great taste and so easy. item not reviewed by moderator and published
Yummy! I made this for Valentine's Day. The Chicken is so tender and juicy, will definitely make it again. item not reviewed by moderator and published
Full disclosure: I have never roasted a chicken before. But the result was life-changing. I loved this bird. I made a few changes, but it was still the bomb. Changes were... no fennel, no fresh herbs. I used butternut squash, carrots, onions, and brussels sprouts for the veg part. Tossed the veggies after about 50 minutes in the oven, and sure enough they were getting blackened on the bottoms. In the end, the cooking time was a little less than what was called for (maybe 10 min, but I also took the whole thing out to stir the veggies). I also tented it with foil for about 10 minutes once I took it out, because, duh, rest your meat! The only changes I would make would be to not use brussels, they got way too soft. (The butternut was by far the best veg in the mix though! Use it!!) The veggies did get a little oily, so I might not toss them in the oil before putting them in the pan, just let the ole' chicken juices do their thing. item not reviewed by moderator and published
My husband and our 11 year old twins loved this chicken; using the words tasty, moist and buttery to describe their dinner. I will make again and will add potatoes to the mix but put the fennel later as it did burn. item not reviewed by moderator and published
Mind. Blown. Best roast chicken we have ever had - and made for an amazing chicken stock after! Way to go, Ina!! item not reviewed by moderator and published
This has to be 0ne of the best roast chicken ive ever had . So moist and juicy. Love this and I will make it again and again. Going to try some other vegies next time . Thx Ina. Love you. item not reviewed by moderator and published
OMG! Excellent! The chicken turned out perfect and the vegetables we're perfectly tender. I've never had fennel before and it was very floral tasting and a great compliment to the onions,carrots and fresh thyme. Love Ina :) item not reviewed by moderator and published
As always - Ina never fails us.... tremendous recipe and the chicken is spot on! LOVE IT! item not reviewed by moderator and published
The name says it all. This was absolutely scrumptious! I didn't have any fennel on hand so I subbed a sweet potato and russet potato. After it was cooked through I made a quick gravy from the drippings in the bottom it was SO good! Reminded me of a greek flavor due to the hint of lemon. Whole family enjoyed this. item not reviewed by moderator and published
Love, love, love this recipe. I was apprehensive about the fennel as I have not used it before but it was wonderful. I made it exactly as the recipe said and the chicken was fork tender, the veggies were perfectly cooked, the skin on the chicken was crispy and brown and the drippings were fantastic. No wonder Jeffrey likes this chicken so much. I have already passed it on to two of my friends. Thanks, Ina! item not reviewed by moderator and published
This tastes amazing! My husband loved the vegetables which is very unlike him. This will be our new way of cooking chicken. item not reviewed by moderator and published
I have made this twice - the chicken is fantastic. After reading a ton of these reviews, I think the veggies are also fantastic depending on your roasting pan. My veggies came out burnt the first time, when I made it exactly as written, and I think that's because my roasting pan is both too big and has a non-stick coating. (I should note that I did cut the veggies into huge chunks, and they still burnt to a crisp.) The second time I made this, I put the chicken on a rack and did not add the veggies until the chicken had 50 minutes left. At that time, I lifted the chicken/rack out, put the oiled and salted veggies in, and put the chicken/rack back in on top of the veggies. I also tripled the veggies the second time because we love them and because my roasting pan is so big. That time, the veggies were perfect. Both times I made this, the chicken was absolutely perfect. Sensational. Will be a favorite in our house for years to come. item not reviewed by moderator and published
I absolutely love this recipe. Chicken was very moist. Substituted celery for fennel. Only suggestion is covering pan with foil and removing it for the last half hour to create a lovely brown color. Looking forward to using the chicken carcass and vegetables for chicken soup with rice or noodles. Yum!!!! item not reviewed by moderator and published
Best roasted chicken ever. Moist, tender and tasty. I added red potatoes to the veggies. item not reviewed by moderator and published
Great recipe, and absolutely foolproof if you follow the directions. I serve it with mashed potatoes and pan sauteed kale, wonderful for a freezing night like tonight! item not reviewed by moderator and published
The name of this recipe, "Perfect Roast Chicken" is truly perfect. This chicken was easy and delicious... I mean DELICIOUS! The veggies were too. item not reviewed by moderator and published
Just made this for the family and our neighbors, and added in some sweet potato and a few other root vegetables to the roasting pan. Was probably the best roasted chicken we've ever had - will be making it again this week! item not reviewed by moderator and published
This is the best whole chicken I've ever made/ate. Period! item not reviewed by moderator and published
I think this is a perfect roasting for chicken. What I don't like is that Ina 100% stole this from Julia Child's and gave no credit. Please feel free to search and compare. I know that food is to be respected and the chefs that find something new usually give credit to the original recipe. It makes me feel like she is just a hack who got a tv show! Very very DISAPPOINTED! item not reviewed by moderator and published
A great recipe! I added russet potatoes to the vegetable mix instead of fennel, as I like them with roasted chicken. Also, to avoid drying the vegetables too much, I dissolved 2 chicken bullion cubes in 2 cups of hot water and added a few tablespoons of that stock around the pan and over the chicken every half hour. The roasted vegetables were phenomenal, and the chicken was perfect, great flavor, tender and juicy. A great recipe, but don't skimp on the seasoning for the bird. A great recipe should you get snowed in, as we were today! Cheers! item not reviewed by moderator and published
This is exactly what I was looking for in a roast chicken recipe. Superb, and easy. I had all the ingredients on hand except all the fresh thyme, so made without and it was still superb. Will try it next time. Chicken was golden on the outside, tender on the inside, and with excellent sauce to spoon over the purple potatoes I made to go with it. Delicious. item not reviewed by moderator and published
Simple. Delicious. For the leftovers, I pecked the carcass clean and added some of the leftover juices (read: butter) into the storage bag. Can't wait for sandwiches! item not reviewed by moderator and published
Wow! I had no idea so much flavor could be infused in chicken... This was my first roast chicken recipe and it had my husband and I floored. So simple, yet out-of-this-world! item not reviewed by moderator and published
I think there's a much, much better method for roasting chicken and it's also way easier. Just dry it off completely with paper towels (inside and out), truss it with twine, salt liberally (both inside and out) and do the same with a fair amount of pepper. Then roast it on a rack at 450-degrees for about an hour or so. That's it. The skin will be crispy and the flesh will be very tender and juicy. Anything else and you're spending more energy to ruin your chicken. 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
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
Your comment was unnecessary. item not reviewed by moderator and published
Fellow cancer survivor hopes you're doing well !! item not reviewed by moderator and published
Ditto!!!! :) Keep fighting!! item not reviewed by moderator and published
As I Was Prepping I Said This Is Gonna Rock item not reviewed by moderator and published
That's pretty unfair to Ina, Julia's recipe in "Mastering the Art of French Cooking" calls for the cavity to be salted and buttered and the chicken trussed. Then to rub the skin with butter, add a diced carrot and onion to the roasting pan and it calls for changing the temp from 425 to 350 after 15 mins. No garlic, lemon or fennel. I think every roasted chicken recipe is going to be similar in some ways and distinct in some ways. If you prefer Julia's, use it, but this isn't it. item not reviewed by moderator and published
Got them rite together! hahaha item not reviewed by moderator and published
Yes, this is definitely not "ripped off" from Julia Child. If we dare to compare, we must be fair in that Ina is french trained and her recipes tend to be of the french school. Roasting a chicken is one of the most basic dinners and this is no more similar to Julia's than one guacamole recipe is to another. item not reviewed by moderator and published
FInding it impossible to find a roasting chicken that weighs 5 -6 lbs! item not reviewed by moderator and published
I just made this with one that was 4.3 lbs. Roasted just 10 minutes less and it was still perfect! item not reviewed by moderator and published
5-6 lbs. found in "young" roasting chickens...at least where we live. item not reviewed by moderator and published
Steven, I've tried both the recipe you mention (Thomas Keller's) and Ina Garten's, and I'm frankly puzzled by your rating... they are _two different recipes_. I've used this one multiple times and the other only once, because it created too much smoke (our fire alarm went off 4X when I made the other recipe). Before you leave a one-star rating, shouldn't you at least TRY THE RECIPE first? Because it doesn't sound like you have. Since when has there only been one good way to roast chicken?! item not reviewed by moderator and published
Have to agree with oc2 - before you drag down a rating with a review you should try it first. I've tried both as well and I too had some issue with smoking in the oven. Ina's comes out better in my opinion - you should give it a try before you drop it a lone star! item not reviewed by moderator and published
Sooo......you just go around to recipe pages that you feel aren't "up to par" with your culinary expertise and give it a one-star rating, even though you've never made the recipe? Okie dokie..... I have made this recipe at least 15 times, and it never fails to come out magnificent. Garlic, lemon and thyme do NOT "ruin" the chicken by any means! It's flavorful, moist and delicious, not to mention you get the added bonus of a one-dish meal with the addition of the veggies. item not reviewed by moderator and published

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