Ina Garten Roast Chicken Recipe
The Ina Garten Roast Chicken Recipe delivers restaurant-quality results at home.
Equipment
- Large roasting pan
- Meat thermometer
- Sharp carving knife
- Cutting board
- Kitchen twine
- Paper towels
Ingredients
- 1 whole chicken 3-4 pounds
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 lemon halved
- 3 garlic cloves
- 2 fresh thyme sprigs
- 1 onion quartered
Instructions
- Preheat oven to 425°F.
- Pat chicken completely dry with paper towels.
- Rub olive oil all over chicken skin thoroughly.
- Season generously with salt and black pepper inside out.
- Stuff cavity with lemon halves and garlic cloves carefully.
- Add thyme sprigs to the chicken cavity too.
- Tie legs together with kitchen twine securely now.
- Place onion quarters in roasting pan bottom evenly.
- Set chicken breast-side up on onion pieces.
- Roast for 60-75 minutes until internal temperature reaches 165°F.
- Let chicken rest for 10 minutes before carving.
Notes
- Remove from fridge 30 minutes before cooking for even heating.
- Let chicken rest to redistribute juices properly.
- Insert thermometer into thickest part of thigh.
- Use pan juices for gravy or sauce.
- Pat skin dry for maximum crispiness.