Perfect Roast Chicken

1038 Ratings
Recipe courtesy ofIna Garten

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

Yield: 8 servings

Level: Intermediate



  • 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


  • 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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1038 Ratings

Saucy Latina
<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 /> See All Reviews Post Review

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