Okay, folks, let’s talk about something truly classic: roast chicken. You know, the kind that makes your whole house smell like a cozy Sunday afternoon. I recently decided to tackle a recipe that’s been making the rounds, promising the perfect bird. And honestly? I think I finally found it.
I Tried Ina Garten’s Famous Roast Chicken Recipe
Now, I’ve roasted plenty of chickens in my day, but I’m always on the lookout for that *something* extra. That little tweak that elevates a simple roast to something truly special. This recipe hinges on a few key things: high heat, simple seasonings, and a generous dose of butter. And let me tell you, it delivers.
Here’s what you’ll need to make this magic happen:
Ingredients:
- 1 (5-6 pound) roasting chicken, giblets removed
- Kosher salt and freshly ground black pepper
- 1 large yellow onion, cut into large chunks
- 1 lemon, halved
- 4 sprigs fresh thyme
- 2 tablespoons (1/4 stick) unsalted butter, melted
Instructions:
- Preheat your oven to a screaming hot 425 degrees Fahrenheit. This is key! The high heat is what gives you that crispy, golden-brown skin.
- Pat the chicken dry with paper towels. This is another crucial step. Dry skin equals crispy skin. Trust me on this.
- Generously season the inside and outside of the chicken with salt and pepper. Don’t be shy! This is your only chance to season the bird itself, so go for it.
- Place the onion chunks, lemon halves, and thyme sprigs inside the cavity of the chicken. This will infuse the chicken with flavor from the inside out.
- Brush the chicken all over with the melted butter. This will help the skin get nice and brown and crispy.
- Place the chicken in a roasting pan and roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit.
- Let the chicken rest for 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. Don’t skip this step! It makes a big difference.
- Carve and serve with your favorite sides. I personally love roasted potatoes and a simple green salad.
The result? An incredibly moist and flavorful chicken with perfectly crispy skin. The onions, lemon, and thyme infuse the chicken with a subtle but delicious flavor. And the high heat? It’s pure magic. The skin is golden brown and crackling, and the meat is tender and juicy. It’s honestly the best roast chicken I’ve ever made.
So, if you’re looking for a foolproof roast chicken recipe, I highly recommend giving this one a try. It’s simple, straightforward, and yields amazing results. You won’t be disappointed!
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I tried ina garten’s famous roast chicken recipe. I tried ina garten’s famous roast chicken recipe