Ina Garten’s Roast Chicken with Thyme, Lemon, Roasted Vegetables, and Gravy
By Ava Mitchell
Prep
20 min
Cook
90 min
Total
125 min
Servings
8
Level
Easy
For a family dinner, this whole roast chicken serves eight with pan-roasted carrots, onion, and fennel. Thyme, lemon, and garlic perfume the bird from the inside, while the drippings become a rich gravy and the skin roasts crisp at 425°F.
A 6-pound chicken is seasoned with salt and pepper, then stuffed with a large bunch of thyme, halved garlic, and lemon. Melted butter coats the outside before the bird rests on chunky onion, carrot, and fennel pieces tossed with olive oil and extra thyme. Keeping the chicken above the vegetables lets the drippings flavor them while collecting enough liquid for gravy.
During roasting, spoon drippings over the chicken halfway through and rotate the pan for even color. Clear juices and a 165°F reading in the thigh signal that the chicken is ready. The common trouble spot is using a roasting pan that is too large, which can dry out the vegetables and leave too little pan liquid for gravy.
Let the chicken rest uncovered for 15 to 20 minutes before slicing so the juices settle back into the meat and the skin stays crisp. Serve it with the roasted vegetables and gravy, plus mashed potatoes, biscuits, or green beans if desired. Save the carcass and leftovers for homemade chicken stock.
Why you'll love this recipe
- Feeds a family of eight with chicken, roasted vegetables, and gravy, so the main dish and its pan-built sauce arrive together.
- The lemon, garlic, and thyme tucked inside the bird give each slice seasoned flavor without requiring a separate marinade or complicated sauce.
- Roasted carrots, onion, and fennel cook beneath the chicken, making the meal feel complete while their flavors enrich the drippings for gravy.
- A halfway baste and pan rotation help home cooks get even color, especially when one side of the oven tends to brown faster.
- Leftover chicken has a useful second life because the recipe encourages saving the bones and carcass for homemade chicken stock later.
- The gravy uses collected pan drippings and chicken broth, giving the table a familiar sauce that suits mashed potatoes, biscuits, and roasted vegetables.
Ingredients
- •6 lb whole chicken
- •salt (to taste)
- •pepper (to taste)
- •1 large bunch thyme (plus 20 sprigs)
- •1 head garlic (cut in half crosswise)
- •1 lemon (halved)
- •2 tablespoons butter (melted)
- •1 large yellow onion (sliced into large chunks)
- •4 whole carrots (sliced into 4-inch chunks)
- •1 bulb fennel (tops removed, cut into wedges)
- •2 tablespoons olive oil (2-3 tablespoons)
- •chicken drippings (from roasting the chicken)
- •cup chicken broth
- •3 tablespoons butter (for the gravy)
- •3 tablespoons flour (for the gravy)
Instructions
- 1
Unwrap the chicken and remove the giblets and/or neck, if included. Pat the chicken dry with paper towels.
- 2
If possible, let the chicken sit at room temperature for 30-60 minutes.
- 3
Preheat the oven to 425°F.
- 4
Season the entire chicken generously with salt and pepper.
- 5
Stuff the chicken with the thyme, garlic, and lemon.
- 6
Brush the outside of the chicken with the melted butter and season again with salt and pepper.
- 7
Use kitchen twine to tie the legs together. Tuck the wings underneath the body of the chicken.
- 8
Place the onion, carrots, and fennel on the bottom of a roasting pan.
- 9
Season the vegetables with salt, pepper, and 20 sprigs of thyme, then drizzle with olive oil.
- 10
Use your hands to toss the vegetables until evenly coated.
- 11
Place the chicken on top of the vegetables.
- 12
Roast uncovered for 1 1/2 hours.
- 13
Halfway through roasting, spoon drippings from the pan over the chicken.
- 14
Rotate the pan 180 degrees and return it to the oven.
- 15
Check that the juices run clear and the internal temperature reaches 165°F in the thigh.
- 16
Let the chicken rest uncovered for 15-20 minutes before cutting.
- 17
Slice and serve with the roasted vegetables.
- 18
Pour the chicken drippings into a large measuring cup.
- 19
Add chicken broth to the drippings to make 2 cups.
- 20
Melt 3 tablespoons butter in a saucepan over medium heat.
- 21
Add the flour and whisk for 1 minute.
- 22
Add half of the drippings-and-broth mixture and whisk until no lumps remain.
- 23
Add the remaining liquid and whisk for 2 minutes.
- 24
Season the gravy with salt and pepper if desired.
- 25
If the chicken needs more color, increase the oven to 500°F, cover already browned areas with foil, and roast about 5 minutes more while watching closely.
FAQ
Nutrition (per serving)
Calories
641
Protein
54g
Fat
43g
Carbs
8g
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
