Perfect Roast Chicken

Roast chicken always reminds me of Friday night dinners with my family.  My mother, of blessed memory, was a master when it came to roast chicken.  She seasoned it lightly but beautifully.  And, the house always smelled so aromatic!  

I know it’s easy to pick up a rotisserie chicken (well, maybe not so easy in these Covid-19 stay-at-home days) but there is nothing like a juicy, golden roasted chicken.

Perfect Roast Chicken

This recipe, a favorite of mine from Ina Garten, combines the lovely flavors of lemon, garlic, and thyme with roasted fennel, carrots and onions to create a divine roast chicken.

It’s a one pan dinner, which is perfect for a low-maintenance dinner!

Enjoy this one…save a piece for me!

Perfect Roast Chicken

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Lastly, if you make Perfect Roast Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Perfect Roast Chicken

Makes: 4 servings

Prep Time: 20 minutes

Cook Time: 1 hour & 30 minutes

Total Time: 2 hours & 10 minutes


    • 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 (1/4 stick) 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


Preheat the oven to 425°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 & 1/4 to 1 & 1/2 hours, depending on the size (15 minutes per pound) 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 aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Recipe from Ina Garten


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