ina garten roast chicken and radishes Ina garten's roast chicken with radishes recipe from cooking with jeffrey

Indulge in the delightful simplicity of Ina Garten’s Roast Chicken with Radishes, a culinary masterpiece perfect for a cozy weeknight dinner or an elegant weekend gathering. This recipe, featured in “Cooking With Jeffrey,” showcases the Barefoot Contessa’s signature style: effortless elegance and deeply satisfying flavors. The combination of a perfectly roasted chicken, bursting with savory herbs and infused with the subtle sharpness of radishes, creates a truly unforgettable dish. Get ready to impress your family and friends with this deceptively easy yet incredibly flavorful roast chicken.

Ina Garten’s Roast Chicken with Radishes

Here’s a detailed guide to recreating this culinary gem in your own kitchen:

### Ingredients:

• 1 (4-5 pound) roasting chicken
• 1 lemon, quartered
• 1 head garlic, cut in half horizontally
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and freshly ground black pepper
• 1 pound radishes, trimmed and quartered
• 1/4 cup dry white wine
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups chicken stock
• 2 tablespoons chopped fresh parsley

Instructions:

1. Prepare the Chicken: Preheat the oven to 425°F (220°C). Remove the giblets from the chicken and rinse it inside and out. Pat the chicken dry with paper towels.
2. Season the Chicken: Place the chicken in a roasting pan. Stuff the cavity with the lemon quarters and garlic halves. Brush the chicken with olive oil and sprinkle generously with thyme, rosemary, salt, and pepper. Be sure to season under the skin of the breast as well for maximum flavor.
3. Roast the Chicken: Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
4. Add the Radishes: After the chicken has roasted for 45 minutes, add the quartered radishes to the roasting pan around the chicken. Toss them with the pan juices.
5. Make the Gravy: Once the chicken is cooked, remove it from the roasting pan and let it rest for 15 minutes before carving. Place the roasting pan on the stovetop over medium heat. Add the white wine and deglaze the pan, scraping up any browned bits from the bottom.
6. Create a Roux: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the chicken stock until smooth.
7. Combine and Simmer: Pour the chicken stock mixture into the roasting pan with the wine and pan drippings. Bring to a simmer and cook for 5 minutes, or until the gravy has thickened slightly. Season with salt and pepper to taste.
8. Carve and Serve: Carve the chicken and serve it with the roasted radishes and gravy. Garnish with chopped fresh parsley.

This Roast Chicken with Radishes is more than just a meal; it’s an experience. The aromatic herbs, the succulent chicken, and the surprisingly delightful radishes create a symphony of flavors that will tantalize your taste buds. Don’t be intimidated by the thought of roasting a whole chicken. With Ina Garten’s foolproof recipe and these simple instructions, you’ll be serving up a restaurant-worthy dish in no time. Enjoy!

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Ina Garten’s Roast Chicken With Radishes Recipe From Cooking With Jeffrey

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Ina garten’s roast chicken with radishes recipe from cooking with jeffrey. ina garten’s roast chicken with radishes recipe from cooking with jeffrey