ina garten roast chicken and carrots I tried ina garten's famous roast chicken recipe

Okay, so, you know how everyone always talk about Ina Garten’s roast chicken? Like, it’s supposed to be *the* roast chicken? I figure, what the heck, let’s give it a try! My kitchen, it’s ready for anything!

Ina Garten’s Famous Roast Chicken - My Take!

First things first, let’s get a good look at this legendary bird. Here’s a picture I took – not as fancy as Ina’s, maybe, but hey, it’s real life, right?

Okay, so, you look at that golden brown skin and you think, “Whoa, how they do that?” It’s all about the simple ingredients and a little bit of patience, I think. But seriously, before anything else, you GOTTA have a good quality chicken. Don’t cheap out! Your stomach will thank you later. Trust me. Then, make sure you have these things ready:

Ingredients:

• 1 (5-6 pound) roasting chicken
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 4 sprigs fresh thyme
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1 yellow onion, thickly sliced
• 2 carrots, thickly sliced
• 2 celery stalks, thickly sliced

Instructions:

1. First, preheat your oven to 425 degrees F. Very important! Don’t forget this step, okay?
2. Rinse the chicken inside and out, then pat it *really* dry with paper towels. This part is key for crispy skin! No soggy chicken, okay?
3. Place the lemon halves, garlic halves, and thyme sprigs inside the cavity of the chicken. Stuff it good! That’s where all the flavor comes from!
4. Brush the chicken with olive oil and then sprinkle it generously with salt and pepper. Don’t be shy! Salt is your friend here!
5. In a roasting pan, arrange the onion, carrots, and celery. This is like a little veggie bed for your chicken to rest on. Keeps it from sticking, too!
6. Place the chicken on top of the vegetables.
7. 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 F. Check it often! Don’t want to undercook or overcook!
8. Let the chicken rest for 10 minutes before carving. This lets the juices redistribute, so it stays nice and moist! Important tip!
9. Carve and serve! Maybe with some mashed potatoes or roasted vegetables? Whatever you like!

Honestly, it’s not as hard as it looks! The key is just to follow the instructions and don’t be afraid to experiment a little. I added a little bit of ginger to my vegetables, because, you know, I like ginger! And the smell while it was cooking? Oh man, my whole house smelled amazing! Seriously, this chicken is a winner. You gotta try it! I think even my grandma would be impressed! Now go get cooking!

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I tried ina garten’s famous roast chicken recipe. I tried ina garten’s famous roast chicken recipe