🍗 Ina Garten’s Perfect Roast Chicken

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The Recipe That Anchored Our Garden Party

When we decided on a September garden party to celebrate the end of summer produce and ease into fall, the menu practically wrote itself. Nothing says “garden party” quite like Ina Garten’s iconic roast chicken.

To make it feel extra cozy and a little more guest-friendly, we prepped the chicken the day before and adjusted Ina’s recipe to use whole legs instead of a full bird. That way, every one of the nine girls at the table had their own golden, herby, crackling chicken leg to dig into. We made two trays—lined with fennel, carrots, and onions—and by the time they came out of the oven, the kitchen smelled like heaven and the table felt abundant.

The Recipe (Chicken Legs Version)

Ingredients (for 9 servings):

  • 9 whole chicken legs (leg + thigh attached)

  • Kosher salt and freshly ground black pepper

  • 2 large bunches fresh thyme

  • 3 lemons, cut into wedges

  • 3 heads garlic, cut in half crosswise

  • 6 tablespoons butter, melted (or room temperature)

  • 3 large yellow onions, thickly sliced

  • 9 carrots, cut into 2-inch chunks

  • 2 bulbs fennel, tops removed, cut into wedges

  • Olive oil

Instructions:

  1. Preheat the oven to 425°F (220°C).

  2. Pat the chicken legs dry with paper towels. Season generously with salt and pepper on both sides.

  3. Arrange the onion, carrots, and fennel in two large roasting pans. Add the lemon wedges and garlic halves. Toss everything with olive oil, salt, and pepper. Spread evenly across the pans.

  4. Nestle the chicken legs on top of the vegetables. Brush the skin with butter and sprinkle with more salt and pepper. Scatter thyme sprigs over the top.

  5. Roast for about 45–55 minutes, or until the chicken skin is golden and crisp, and the internal temperature reaches 165°F at the thickest part of the thigh.

  6. Let rest for 10 minutes before serving. Plate each guest their own chicken leg with a heap of roasted vegetables.

Why This Twist Works

Ina’s original roast chicken recipe is a classic for a reason—but swapping in whole legs makes it feel playful, sharable, and tailored for a gathering. Everyone gets their own portion, the vegetables caramelize beautifully beneath, and you can scale it up easily depending on how many seats are around your table.

This is the kind of recipe that holds the spirit of late summer but points toward the coziness of fall—exactly the balance our garden party needed.