Ina Garten’s Roast Chicken with Thyme, Lemon, Roasted Vegetables, and Gravy
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.
125 min
