How To Make Ina Garten Roast Chicken Recipe
A classic and simple roast chicken recipe with crispy skin and tender meat, perfect for any occasion.
Serves:
Ingredients
- 1 (4-5 lb) whole chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme
- 1 lemon, halved
- 1 head garlic, halved crosswise
- 2 tbsp unsalted butter, melted
- 1 large yellow onion, thickly sliced
- 4 carrots, peeled and cut into 2-inch chunks
- Olive oil
Instructions
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Preheat the oven to 425°F.
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Remove the chicken giblets. Rinse the chicken inside and out and pat dry with paper towels.
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Liberally salt and pepper the inside of the chicken.
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Stuff the cavity with the thyme, lemon, and garlic.
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Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
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Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
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Spread the onion and carrots in a roasting pan. Toss with olive oil, salt, and pepper.
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Place the chicken on top of the vegetables.
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Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.
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Cover with aluminum foil and let sit at room temperature for 15 minutes.
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Slice the chicken onto a platter and serve with the vegetables.
Nutrition
- Calories : 506 kcal
- Carbohydrates : 12 g
- Protein : 42 g
- Fat : 32 g
- Saturated Fat : 11 g
- Cholesterol : 182 mg
- Sodium : 497 mg
- Fiber : 3 g
- Sugar : 5 g
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