A golden, juicy roast chicken is the ultimate comfort food and a stunning centerpiece for any meal. This recipe, inspired by Ina Garten’s famous method, is straightforward and foolproof, delivering a perfectly cooked bird every time.
Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 45 minutes
Ingredients:
- 1 whole chicken, about 4-5 lbs (2 to 2.5 kg)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 large bunch of fresh thyme, plus more for garnish
- 1 lemon, halved
- 1 head of garlic, cut in half crosswise
- 2 tablespoons (30g) unsalted butter, melted
- 1 large yellow onion, thickly sliced
- 4 carrots, peeled and cut into 2-inch chunks
- 1 lb (450g) baby potatoes or fingerling potatoes, halved if large
- 2 tablespoons olive oil
Instructions:
- Preheat and Prep: Preheat your oven to 425°F (220°C). Remove the chicken giblets and pat the outside of the chicken completely dry with paper towels. A dry skin is key to getting it crispy.
- Season the Bird: Liberally sprinkle the salt and pepper inside the chicken cavity. Stuff the cavity with the bunch of thyme, both lemon halves, and the halved head of garlic.
- Prepare for Roasting: Place the sliced onions and chopped carrots in a roasting pan or a large cast-iron skillet. Toss the potatoes with olive oil, salt, and pepper, and add them to the pan around the vegetables. This will create a “rack” for your chicken and flavor the vegetables.
- Truss and Brush: Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken. Brush the entire outside of the chicken with the melted butter and sprinkle generously with more salt and pepper.
- Roast: Place the chicken on top of the vegetables in the roasting pan. Roast in the preheated oven for 1 hour and 15-30 minutes, or until the juices run clear when you cut between a leg and thigh. An instant-read thermometer inserted into the thickest part of the thigh should read 165°F (74°C).
- Rest is Best: Remove the chicken and vegetables from the oven. Transfer the chicken to a cutting board and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, ensuring a moist chicken.
- Serve: Carve the chicken and serve hot with the roasted vegetables from the pan. Garnish with fresh thyme.
