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Recipe courtesy of Ina Garten
Adapted from:
The Barefoot Contessa Cookbook
Recipe courtesy of Ina Garten
Show:
Barefoot Contessa
Episode:
The Homecoming
Adapted from:
The Barefoot Contessa Cookbook
Perfect Roast Chicken
- Level: Intermediate
- Total: 2 hr 10 min
- Prep: 20 min
- Inactive: 20 min
- Cook: 1 hr 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 615
- Total Fat
- 44 g
- Saturated Fat
- 13 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 41 g
- Cholesterol
- 203 mg
- Sodium
- 994 mg
- Level: Intermediate
- Total: 2 hr 10 min
- Prep: 20 min
- Inactive: 20 min
- Cook: 1 hr 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 615
- Total Fat
- 44 g
- Saturated Fat
- 13 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 41 g
- Cholesterol
- 203 mg
- Sodium
- 994 mg
Ingredients
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Directions
- 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 aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
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1749 Reviews
Michelle C.19 days ago
I followed the directions, the vegetables charred and the chicken was not done. So disappointed, next time I will add the vegies later,
LifeIsGoodFebruary 26, 2025
Excellent method for roasting chicken and veggies. The chicken was cooked to perfection. I subbed potatoes for the fennel (family preference) and then went on to make a pan gravy once everything was out of the oven. Delicious. Thank you!
Meredith M.January 24, 2025
I love making this - and everyone in my house loves eating it!
tammyjuneDecember 28, 2024
Easy, delicious and most tender roast chicken I’ve ever made. Thank you Ina!
bkelly2505November 29, 2024
I have made this several times and the chicken is excellent! Very juicy and tender. I baste several times (every 15-20 minutes) and it comes out perfect. This is my go-to for chicken now and I’m so happy I found this recipe!
New_ChefNovember 9, 2024
Very good
GBOAugust 14, 2024
Excellent recipe. Easy and always delicious. I have to agree that checking temp on chicken at the 60 minute mark gives a good idea of how much longer to leave it roasting.
StillaBluAugust 2, 2024
I've made this recipe many times, and it's always been absolutely wonderful - but this time I decided to follow the directions of 425° instead of a lower temperature, and I'm so very sorry I did. I checked it earlier than the hour and a half, but it's already quite charred and overcooked. I never just leave something roasting without checking - lesson learned.
MSUfan1946August 13, 2024
I totally agree! After 20 minutes I turn it down to 375 and then add the veggies otherwise they are burnt!!
Dora B.July 5, 2024
We love this recipe. My kids call it 'lemon butt chicken'
tomaszewski726July 21, 2024
I love this! I think we will have to call it that too!
ShanonPJune 24, 2024
Perfection!
