I Made Ina Garten’s ‘Perfect Roast Chicken’ and Yes, It’s Honestly Perfect
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This Ina Garten roast chicken recipe is legendary. It elevates a modest supper to a meal that won't be forgotten.
Ina Garten is your go-to girl for meals that boast comfort, simplicity and amazing taste. For more than 20 years, she’s opened the doors of her Hamptons home to enlighten Barefoot Contessa viewers with her best-selling cookbooks and foolproof cooking tips.
I’ve been longing to try one of her recipes, and since I grew up on comfort food, the famed Ina Garten roast chicken rose to the top of my list. Even Meghan Markle has a soft spot for Ina’s chicken, telling Good Housekeeping the chicken is “a game-changer.” Meghan revealed that Ina’s recipe was the inspiration for the cozy, romantic meal she shared with Prince Harry the night he proposed. If the aroma of this savory dish wafting from the oven will get a man down on one knee, I knew it had to be winner!
Are you looking for more classic recipes from Ina Garten? Here’s a classic Ina Garten’s meat loaf recipe that you’ll love.
How to Make Ina Garten’s Perfect Roast Chicken
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 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
Initial Thoughts
If I were making Ina’s chicken in the summer, I would have scooped up the garden-fresh herbs and veggies at my local farmer’s market. But living in Wisconsin and suffering through a brutally cold winter (and spring!), my only option was to head to the supermarket. That wasn’t a problem though, because I easily found everything I needed for this recipe at one store. (I like to move through a grocery store fast, so any recipe that doesn’t require hard-to-find ingredients is one I make sure to keep.)
After glancing at the garlic, lemon and large bunch of thyme in my cart, I knew these aromatics would take my modest roast chicken from simple to spectacular!
Getting Started
I started by preheating my oven to 425°F. I placed my uncooked 5-lb. roasting chicken on a clean work surface. No need to rinse it under running water and risk contamination by accidentally spreading bacteria. I wasn’t going to use the packet of giblets that came with the chicken, so I pulled them out of the cavity and discarded them.
The Seasonings
Chicken has long been a dinnertime staple, but it’s the seasonings that give it a flavorful upgrade. I sprinkled the inside of the empty cavity with sea salt and fresh ground black pepper. Then I added a liberal amount of thyme. Thyme is one of those herbs that’s a flavor powerhouse. Available as fresh leaves or dried and crushed, it has pungent, earthy flavor with minty and lemony tones.
I grabbed my fresh lemon, but before cutting it in half, I peeled it so that any bitterness from the rind wouldn’t infuse into the chicken. But if you like that little extra zing from the rind, by all means stuff it inside the chicken unpeeled.
Next up was the garlic. I quickly learned that cutting a whole, unpeeled head of garlic in half requires a good chef’s knife and a steady hand. But as a garlic lover, this was one ingredient I was not going to skimp on. After stuffing both halves into the chicken, I liberally basted the whole exterior of the chicken with melted butter and sprinkled on more salt and pepper.
Then, I tied the legs of the chicken together with kitchen string. Feel free to get fancy and truss your chicken if you like.
Finally, I tucked the wings under the body for more even cooking.
The Veggies
On to the ah-mazing roast veggies. I like big, chunky roasted vegetables so I purchased the biggest carrots I could find. After peeling off the skins, I cut them into approximately 2-inch pieces. I also used two bulbs of fennel because I wanted to fill my roasting pan to the brim. Then I tossed everything into the bottom of my roasting pan, added salt, pepper and more sprigs of thyme, then sprinkled it all with olive oil. I added my chicken to the top of the rack in my roasting pan and put it in the oven.
The Outcome
I let that bad boy roast in the oven per Ina’s instruction for 1-1/2 hours until it was a tantalizing golden brown and the vegetables were just tender. Test the bird’s internal temperature by making sure a thermometer registers at least 165° when inserted in the thickest part of the thigh. This is the safe temperature for both white and dark meat. You can also cut between a leg and a thigh; if the juices run clear, it’s done.
I removed the chicken and vegetables from the roasting pan to a platter. Then I covered the bird with aluminum foil for about 20 minutes. That short amount of time felt like an hour because I could hardly wait to slice into the succulent, juicy meat and scoop up the tender veggies.
Ina’s roast chicken is worthy of every ohh, ahh and mmm it elicits. It’s as perfect and impeccable as Ina herself! My family gave it a thumbs up and quickly asked for seconds. Regardless of your cooking style or level of experience, this crisp-skinned chicken will be a dinnertime hero.
If you love entertaining, don’t miss Ina’s best tips for hosting happy gatherings of all kinds.
Ina’s Tips for Making the Best Roast Chicken
Use a small chicken
Ina says that nine times out of 10, the smallest chicken will be the most flavorful. If you need to double your recipe, use two smaller chickens instead of a bigger bird. When Ina makes two chickens, she cooks them in separate cast-iron skillets.
Roast the chicken uncovered
Ina cooks her roast chicken uncovered in the oven, then tents it with foil for 20 minutes once the bird is done cooking. This keeps the meat moist until it’s ready to carve and serve.
Serve with potatoes or another starch
If the roasted vegetables aren’t enough to be a satisfying side, serve the roast chicken with red roasted potatoes or over a bed of wild rice. If you’d prefer a salad, try this wild rice and lentil salad for something colorful and healthy.
Pan-Roasted Chicken and Vegetables
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It’s unbelievably easy! —Sherri Melotik, Oak Creek, Wisconsin For more poultry ideas, check out these recipes for every way to cook chicken.
Louisiana Chicken
Green peppers and mint add a surprise to this Louisiana chicken recipe. A roasting bag keeps the chicken moist and flavorful. —Jill Werle, Saskatoon, Saskatchewan This dish is perfect for summer, as are these grilled chicken recipes.
Greek Chicken Bake
As soon as the weather turns cold, I know it's time to pull out this go-to recipe. I assemble it in the morning, then put it in the oven before dinner. —Kelly Maxwell, Plainfield, Illinois Do you know how to bake chicken breasts, too?
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This aromatic seasoned chicken with a rich and buttery champagne gravy will delight all who taste it. —Taste of Home Test Kitchen
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Treat your dinner guests like kings and queens by serving them this chicken royale recipe. —Nancy Schubert, Lake Forest, Illinois
Country Roasted Chicken
This Dutch oven roast chicken recipe gets wonderful flavor from the celery, onion and parsley tucked inside. This is my family's favorite way to make roast chicken. When my daughter was away at school, she even called home to ask me for the recipe so she could make it herself. —Judy Page, Edenville, Michigan For another easy, delicious method, learn how to cook chicken in an air fryer.
Roasted Tuscan Chicken Dinner
When an Italian friend shared many years ago that she often added Italian sausages to her pan of baked chicken, I had to give it a try! The sausages give the chicken an amazing flavor. Over the years, I've turned it into a one-dish meal by adding potatoes, onions and peppers, and it has become a family favorite that I often use for holidays, spur of the moment company and Sunday dinners. —Teri Lindquist, Gurnee, Illinois
Citrus-Herb Roast Chicken
This dish is one of my all-time favorites. The flavorful, juicy chicken combines with the aromas of spring in fresh herbs, lemon and onions to form the perfect one-pot meal. I make the gravy right in the pan. —Megan Fordyce, Fairchance, Pennsylvania
Honey-Lime Roasted Chicken
It's hard to believe this finger-licking main course starts with only five ingredients. The chicken is easy, light and so good. It's just as tasty prepared outside on the grill. —Lori Carbonell, Springfield, Vermont
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Bright, tender vegetables surround this moist golden chicken seasoned with aromatic thyme. — Mary Beth Hansen, Columbia, Tennessee This dish is a family favorite. So are these copycat chicken recipes.
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Folks say this is the most delicious roasted chicken in brown sauce they've ever had. There's only one problem—there are never any leftovers! —Annie Tompkins, Deltona, Florida
Buttery Herb Roasted Chicken
Roasting chicken is always such a comforting thing, especially when you can pick the herbs right from your garden and pair them with some fresh citrus to smear across the bird! My family can't get enough of this herb-roasted chicken recipe. —Jenn Tidwell, Fair Oaks, California
Roasted Chicken with Rosemary
Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. —Isabel Zienkosky, Salt Lake City, Utah
Garlic-Roasted Chicken and Vegetables
The first time my Greek father-in-law made this chicken, he proudly shared the recipe with me. It's my favorite way to roast chicken.
Skillet-Roasted Lemon Chicken with Potatoes
This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. —Mindy Rottmund, Lancaster, Pennsylvania
Savory Roasted Chicken
When you want an impressive centerpiece for Sunday dinner or a special-occasion meal, you can't go wrong with this golden chicken. The moist, tender meat is enhanced with a hint of orange, savory and thyme. -Taste of Home Test Kitchen
Garlic Clove Chicken
My Greek neighbors made this chicken frequently, and I couldn’t get enough of it. If you like garlic, you’ll love this recipe. —Denise Hollebeke, Penhold, Alberta
Roasted Lime Chicken
The subtle citrus flavor infused throughout this moist and baked lime chicken makes it a frequent request for family dinners. It's the ideal way to use fresh herbs such as rosemary, sage, thyme and parsley. —Kathy Lewis-Martinez, Spring Valley, California
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I've used this recipe ever since I roasted my first chicken. Our whole family looks forward to it. The combination of shrimp, sausage, ham, vegetables and seasonings makes the stuffing unique and delicious.
Lemon & Sage Roasted Chicken
Whether it’s soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. —Jan Valdez, Chicago, Illinois
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This tender chicken is a real time-saver on a busy weekend. A simple blend of seasonings makes it a snap to prepare, and it smells heavenly as it roasts. —Marian Platt, Sequim, Washington
Roast Chicken with Vegetables
Love a moist and tender chicken but not the mess of actually roasting one? Use an oven cooking bag to keep a chicken and veggies easily under control. —Taste of Home Test Kitchen
Roasted Chicken Thighs with Peppers & Potatoes
My family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. —Pattie Prescott, Manchester, New Hampshire
Roast Spiced Chicken
Ever have a worn index card recipe from your mother with food stains covering the words? Spiced chicken has been in our family more than 50 years. —Cindy Kanwar, Blacklick, OH
Maple-Roasted Chicken & Acorn Squash
When I became a new mother, my mom helped me find comforting and simple recipes to have on hand. This terrific roast chicken is a happy discovery. —Sara Eilers, Surprise, Arizona
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I love cooking so much I sometimes think of recipes in my sleep and wake up to write them down! This dream-inspired dish is my family's favorite way to eat chicken. —Holly Kilbel, Akron, Ohio
Honey-Roasted Chicken & Root Vegetables
When my whole family comes over for dinner, I make a big platter of roast chicken with sweet potatoes, carrots and fennel. My dad leads the fan club. —Kelly Ferguson, Conshohocken, Pennsylvania
Lemon & Thyme Roasted Chicken
I love lemon and thyme together so I decided to roast a chicken with that combo. The seasoning is simple, and the meat comes out moist and tender. —Pam Nelson, Beaverton, Oregon
Balsamic Roasted Chicken Thighs with Root Vegetables
I will always remember the way my grandmother's house smelled when she made these balsamic chicken thighs every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. — Erin Chilcoat, Central Islip, New York
Lemony Roasted Chicken and Potatoes
This one-dish meal tastes like it needs hours of hands-on time to put together, but it's just minutes to prep the simple ingredients. The meat juices cook the veggies to perfection. So easy. —Sherri Melotik Oak Creek, Wisconsin
Balsamic Roast Chicken
As far as roast chicken ideas go, this recipe is one of our favorites. When the aroma from this dish fills your house, your family will think you spent all day cooking. But this elegant Sunday-special roast chicken, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. —Tracy Tylkowski, Omaha, Nebraska
Glazed Roast Chicken
I like to make this for weeknight dinners. You can make this roast chicken with apricot glaze or quince jelly. —Victoria Miller, San Ramon, California
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Even a beginner cook could make this slow cooked chicken and have it turn out perfectly. This recipe could not be easier. A few minutes of prep and you'll come home to a delicious dinner. —Anita Bell, Hermitage, Tennessee
Slow-Roasted Lemon Dill Chicken
The lemon and dill in this slow-cooked recipe give the chicken a bright, fresh taste. Pair the entree with a side of noodles or a mixed green salad. —Lori Lockrey, Pickering, Ontario
Slow-Cooker Roast Chicken
It's easy to make a whole chicken in a slow cooker. We save the shredded chicken to use during busy weeks. —Courtney Stultz, Weir, Kansas
