Ina Garten Jeffrey’s Roast Chicken Recipe
Ina Garten Jeffrey’s Roast Chicken Recipe is a simple and delicious way to cook juicy, tender chicken at home. This roast chicken is full of flavor from garlic, herbs and butter.
Ingredients
- 1 whole chicken about 4–5 pounds
- 3 tablespoons olive oil or softened butter
- 4 garlic cloves minced
- 2 teaspoons fresh rosemary chopped
- 2 teaspoons fresh thyme leaves
- 1 lemon halved
- Salt and black pepper to taste
- Optional: vegetables like carrots onions and potatoes for roasting
Instructions
Preheat the Oven
- Set oven to 425°F (220°C). Position the rack in the center for even roasting.
Prepare the Chicken
- Remove giblets and pat chicken dry with paper towels. This ensures crisp skin.
Season the Chicken
- Rub olive oil or butter over the entire chicken, including under the skin.
Add Herbs and Garlic
- Mix garlic, rosemary and thyme. Spread mixture evenly on and under skin.
Stuff the Lemon
- Place halved lemon inside the chicken cavity for extra flavor during roasting.
Truss the Chicken
- Tie legs together with kitchen twine. This helps chicken cook evenly.
Optional: Add Vegetables
- Place chopped carrots, onions and potatoes around the chicken in the roasting pan.
Roast the Chicken
- Put chicken in oven and roast 1 hour to 1 hour 15 minutes. Baste occasionally.
Check for Doneness
- Use a meat thermometer. Chicken should reach 165°F (75°C) in thickest part.
Rest the Chicken
- Remove chicken from oven. Let rest 10 minutes before carving to keep juices.
Serve Hot
- Slice chicken and serve with roasted vegetables or your favorite side dishes.
Notes
- Pat chicken dry for crispy, golden skin.
- Truss chicken for even cooking and better presentation.
- Let chicken rest after roasting to retain juices.
- Use fresh herbs for the best aroma and flavor.
- Baste chicken with pan juices for extra richness.