Okay, friends, let’s talk about the queen of effortless elegance in the kitchen: Ina Garten! We’re diving headfirst into one of her signature dishes, a classic that’s guaranteed to impress and nourish – Roast Chicken with Croutons. Forget complicated recipes; this is about simple, fresh ingredients and techniques that even the most kitchen-shy can master. Are you ready to unleash your inner Barefoot Contessa?
Ina Garten Roast Chicken With Croutons
Picture this: a perfectly golden-brown chicken, its skin crispy and yielding to a juicy, flavorful interior. Nestled beneath are golden, herb-infused croutons that have soaked up all the delicious pan juices. This isn’t just dinner; it’s an experience. It’s comfort food elevated, perfect for a Sunday supper, a cozy weeknight meal, or even a casual gathering with friends. This recipe really is a gift to yourself.
Here’s what you’ll need to create this masterpiece:
Ingredients:
* 1 (5-6 pound) roasting chicken * 1 lemon, halved * 1 head garlic, cut in half crosswise * 2 teaspoons fresh rosemary leaves * Kosher salt and freshly ground black pepper * 2 tablespoons olive oil * 4 cups 1-inch-diced crusty bread, such as sourdough or Italian * 2 tablespoons unsalted butter, melted * 2 tablespoons chopped fresh parsley * 1/4 cup dry white wine * 1 cup chicken broth * 1 medium yellow onion, roughly chopped * 2 carrots, roughly chopped * 2 celery stalks, roughly chopped Instructions:
- Preheat your oven to 425 degrees F (220 degrees C). This high heat is crucial for achieving that perfect crispy skin.
- Prepare the chicken: Remove the giblets from the chicken cavity and pat the chicken dry with paper towels. Trust me, this step is essential for crispy skin! Season the cavity generously with salt and pepper. Stuff the cavity with the lemon halves, garlic halves, and rosemary sprigs.
- Tie the legs together with kitchen twine. Brush the chicken with olive oil and season generously with salt and pepper.
- Place the chopped onion, carrots, and celery in the bottom of a roasting pan. This creates a flavorful base and keeps the chicken from sticking. Place the chicken on top of the vegetables.
- Roast the chicken 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 (74 degrees C). Be sure to baste the chicken with the pan juices every 20 minutes. This will help keep it moist and flavorful.
- While the chicken is roasting, prepare the croutons: In a large bowl, toss the diced bread with the melted butter, parsley, salt, and pepper.
- During the last 30 minutes of roasting, remove the chicken from the oven and carefully place the croutons around the chicken in the roasting pan. Pour the white wine and chicken broth over the croutons. Return the chicken to the oven and continue roasting until the croutons are golden brown and crispy.
- Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
- Carve the chicken and serve with the roasted croutons and pan juices. Don’t forget to spoon some of the vegetables onto each plate for added flavor and nutrients.
And there you have it! A simple yet elegant Roast Chicken with Croutons that’s sure to become a staple in your kitchen. Don’t be afraid to experiment with different herbs and spices to create your own unique flavor profile. Enjoy!
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Ina Garten Roast Chicken With Croutons - Ina Garten Eats
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ina garten roast chicken with croutons. Ina garten roast chicken with croutons