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 /4
- 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
Preparation
Step 1
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.
NUTRITION
Calories: 498Sugar: 3.9gSodium: 253.2mgFat: 18.2gSaturated Fat: 5gUnsaturated Fat: 0Carbohydrates: 8.7gFiber: 2.5gProtein: 71.5gCholesterol: 216.3mg
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34 COMMENTS
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COMMENTS
BARBARA SAYS
February 3, 2015 at 5:16 pm
Cooking the butter baisted chicken at 425′ filled the kitchen with smoke.
My oven was clean too. I had to turn it down to 350 after the first half hour.
GAIL LYNCH SAYS
August 15, 2017 at 9:14 am
this was great EXCEPT putting lemons in with their skin made the sauce very very bitter
If I had been thinking I would have caught that and substituted using lemon juice and more than
was called for. I also found the garlic still uncooked when the chicken was ready so I just popped that back in the oven to get squishy. Aromas were fabulous – oh and I thought in a small glass of white wine at the end to
increase the volume of sauce.
SANDY LINDQUIST SAYS
March 8, 2018 at 12:47 pm
I have made this SO many times and I cant remember one of those times when there were not any ooos and ahhhs! This woman makes it easy and all her recipes are clean and to the point. Make this chicken recipe, you will kick yourself for not having done it sooner.
HEATHER SAYS
April 8, 2018 at 5:37 pm
Great every single time! I change up the veggies, depending on what I have available.
★★★★★
L SAYS
April 27, 2018 at 6:41 pm
This is THE best way to roast a chicken. The high heat seems to be the key to success here; juicy chicken is always the result. Thank you!
★★★★★
JOJO SAYS
May 19, 2018 at 3:42 pm
Made this with my SIL one night in March for the two of us and her three kids. We fed my niece and nephews and then we went to town! SO GOOD! Making it again tonight for my family. It already smells fantastic! Only thing I didn’t do was fresh thyme. Didn’t feel like going to the store! I’ll keep you posted as to hubby and daughter’s opinion, and boy are they opinionated!
LINDA PERRY SAYS
July 9, 2018 at 3:56 pm
It’s perfect every time!
★★★★★
LINDA BLAKELY SAYS
July 21, 2018 at 10:28 am
Perfect doesn’t begin to describe this roasted chicken! It was fabulous and will replace my long-time go-to Myra Waldo French Roast Chicken! I did turn the oven down to 375 20 minutes after I put it in the oven. The carrots and onions (left out the fennel) were fabulous – would add more next time. So Good!
★★★★★
JUANITA SAYS
July 31, 2018 at 4:35 pm
Absolutely delish! I used my fresh thyme from the garden. This is the second time I’ve made it in a couple months. Thank you Ina.
★★★★★
ALISA ALBERT SAYS
August 19, 2018 at 4:28 pm
I make it all the time. Always a success!
★★★★★
LISA DAVID SAYS
September 20, 2018 at 9:17 am
I haven’t made this yet, but looking forward to having it. I have 5 adults coming for dinner and would like some left overs, how munch more time would be needed for a 8 to 9 lb. chicken?
BABETTE BROWN SAYS
October 2, 2018 at 8:20 pm
Have made this many times. It always comes out perfectly. Just sent it over to my daughter and son in law who just had our grandson. It’s got the reoprt back: they loved it and wan the recipe. I served it with cream cheese mashed potatoes. I used cauliflower to roast with the other veggies.
This chicken recipe is guaranteed perfection.
★★★★★
MELISSA SAYS
October 20, 2018 at 10:55 pm
I recently cooked this receipe for a ladies dinner. Look no further you have the master piece roast lemon chicken. Follow Ina’s wisdom it roasts perfectly. I personally also added 5 cloves of chopped garlic in the cavity. I also really enjoy garlic but I let my chicken marinate for approximately 4 hours fully seasoned with salt, pepper, thyme, rosemary. I was told by my guests it was fantastic!! I served it with green beans and mashed potatoes.
★★★★★
CLARE SAYS
October 30, 2018 at 2:46 pm
Best chicken ever! I add dried cranberries to the veggies when they come out of the oven. It adds the perfect amount of sweetness. Ina is a goddess.
TIA SAYS
November 10, 2018 at 11:10 am
So easy and delicious!!! Only thing I did different was not use the fennel – didn’t have it at my small grocery store . My son in law is a foodie and I hate to cook for him but he asked for the recipe and has made it for his family numerous times. To me that’s a success story:)
★★★★★
KAZUKO SAYS
November 10, 2018 at 12:03 pm
I watched her YouTube video before I start making this roast chicken. It was simple recipe to follow and such an amazing roast chicken I have ever made. Thank you Ina all my family loved it and ask me to make it again!
★★★★★
ANDREA SAYS
December 18, 2018 at 7:34 am
Want to make this, but one question….how well is the skin on the bottom of the chicken cooked as it’s sitting on the veggies? Does that skin get crispy?
DIANNA SAYS
December 25, 2018 at 12:26 pm
Making this today for Christmas dinner at the request of dinner guests. Perfect every time….looks amazing and tastes even better!
★★★★★
FERNE SAYS
January 18, 2019 at 7:26 pm
Just delicious!
CHECHI SAYS
January 19, 2019 at 2:11 pm
This recipe is perfection. The veggies get basted by the chicken during the cooking and are carmelized and delicious!
A. HARRIS SAYS
January 24, 2019 at 12:57 pm
Delicious! But I made a few variations after reading other comments before cooking. I roasted on 375 deg; I replaced fennel bulb with med size celery stalks; I added about 15 additional mins to cooking time. This will be my go-to recipe for roasted whole chickens!
★★★★
HELEN SAYS
February 2, 2019 at 3:44 pm
I have been making this since one of my roomates would make this on Sundays. My version uses cajun seasoning, curry, and lime.
★★★★★
ANN SAYS
February 17, 2019 at 1:42 pm
I absolutely love this recipe. I’m not an experience cook, but Ina makes it easy to appear to be. ? The aromas and tastes are amazing. I’m making this again tonight! I can’t wait.
★★★★★
JULIA SAYS
March 18, 2019 at 12:51 pm
Jenna, WOW! so simple, yet SO tasty! This is fantastic, yum. Thanks for the recipe.
★★★★★
JENNA SAYS
March 18, 2019 at 4:00 pm
I love Ina’s recipes because they are so simple!
SUSAN SAYS
March 19, 2019 at 2:25 pm
This is my go to for roasting a chicken, and believe me, I’ve tried dozens of ways to roast a chicken – haven’t we all? But this one is flavorful, the skin is perfectly crisp, and the meat is moist. My only other two favorites are beer can chicken – but that’s for outdoors, and this winter has been a doozy. And, believe it or not, chicken cooked in milk, which also produces the most moist chicken, but, except for the top of the bird, not the crispy skin.
So this one’s the go-to.
★★★★★
ED F SAYS
March 24, 2019 at 9:41 pm
This is always the best crowd pleaser. Traditional now to make with kids when my wife has a business trip. Then can make chicken salad or chicken soup for the next day. In the oven now and smells awesome.
★★★★★
KATE SAYS
March 30, 2019 at 10:08 am
Jenna, this is so tasty! You do such a great job on your website–great directions and presentations. Thank you for sharing your excellent recipes!
★★★★★
KEN SAYS
May 20, 2019 at 6:29 pm
Always a big hit. I even mix it up a bit by adding quartered Yukon Golds to the vegetable toss to have another corner in the square meal. I never go wrong when I follow Ina.
★★★★★
REBECCA CARR SAYS
June 25, 2019 at 9:58 pm
And here I thought roast chicken was boring and blah. This was the best tasting chicken I’ve ever had, and so easy!; I didn’t have fennel but I did have a bunch of root vegetables so used carrots, onion, golden beet, parsnip and turnip…they caramelized wonderfully
KEN SAYS
July 2, 2019 at 8:42 pm
Have made it a dozen times…only variation is the veggie compliment. The fennel adds so much flavor, so it always remains. But I’ve varied with potatoes, carrots, celery, onion…and always have a great result. (Also…unlike some comments…I have always stayed with the recipe’s temperatures. No smoke. No burn issues.)
★★★★★
TRACKBACKS
Ina Garten’s Garlic Roasted Potatoes – Recipe Diaries says:
June 23, 2015 at 8:14 am
[…] of the best roasted potatoes I’ve made to date. I made these as a side to go a long with the Perfect Roast Chicken on Sunday night. Those two together made the perfect dinner too. I have a double oven so it’s […]
Are You The Next Barefoot Contessa? | says:
April 16, 2019 at 12:59 pm
[…] 12. Roast Chicken […]
ARE YOU THE NEXT BAREFOOT CONTESSA? | Pink Martini BLOG says:
May 10, 2019 at 3:35 pm
[…] 12. ROAST CHICKEN […]
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