youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Ina Garten's Perfect Roast Chicken

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

This is one of my favorite ways to prepare chicken, and the house smells divinely good while it's cooking away. When I make this, I like to throw open the kitchen windows to let the aroma waft down the street and drive the neighbors insane. ;) It usually works because I was once asked for a copy of the recipe.

This is one of my favorite ways to prepare chicken, and the house smells divinely good while it's cooking away. When I make this, I like to throw open the kitchen windows to let the aroma waft down the street and drive the neighbors insane. ;) It usually works because I was once asked for a copy of the recipe.

Ingredients

Serves: 4-6

Metric Cups
  • 1 chicken
  • 1 pinch of kosher salt
  • 1 pinch of ground black pepper
  • 1 bunch fresh thyme
  • 1 lemon (halved)
  • 1 garlic (cut in half crossways)
  • 2 tablespoons butter (melted)
  • 1 large onion (thickly sliced)
  • 4 carrots (cut into 2
  • 1 fennel (cut into wedges)
  • olive oil
  • 1 chicken
  • 1 pinch of kosher salt
  • 1 pinch of ground black pepper
  • 1 bunch fresh thyme
  • 1 lemon (halved)
  • 1 garlic (cut in half crossways)
  • 2 tablespoons butter (melted)
  • 1 large onion (thickly sliced)
  • 4 carrots (cut into 2
  • 1 fennel (cut into wedges)
  • olive oil

Method

Ina Garten's Perfect Roast Chicken is a community recipe submitted by Lea and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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 aluminium foil for about 20 minutes.
  • Slice the chicken onto a platter and serve it with the vegetables.
  • 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 aluminium foil for about 20 minutes.
  • Slice the chicken onto a platter and serve it with the vegetables.
  • Tell us what you think