Okay, so listen up! You want delicious chicken, eh? Forget that takeout stuff. We make the *best* roast chicken, Ina Garten style! So easy, even your grandma can do it. We use Dutch oven, makes the chicken so juicy and yummy!
Ina Garten Roast Chicken - Dutch Oven Style! (So Good!)
This recipe, ah, it’s a winner. Tender chicken, crispy skin… like the best kind of comfort food. The Dutch oven traps all the moisture, so the chicken is basically self-basting. No dry, boring chicken here, okay? Just follow the simple steps and you’ll have everyone saying, “Wow! You’re a fantastic cook!” Trust me!
Now, let’s gather our ingredients. Don’t worry, not too many things, very simple, very easy. Okay?
Ingredients:
- 1 whole chicken (about 5-6 pounds), giblets removed. Important! Don’t forget the giblets!
- 1 tablespoon olive oil, good quality okay? Not the cheap stuff.
- 1 teaspoon salt, kosher salt is best, more flavor.
- 1/2 teaspoon black pepper, freshly ground. Makes a big difference!
- 1 lemon, quartered. Gives nice flavor and aroma.
- 1 head of garlic, cut in half horizontally. Trust me on this one.
- 1 yellow onion, quartered. More flavor!
- 4 sprigs fresh thyme. Or dried thyme if you no have fresh.
- 2 carrots, peeled and cut into chunks. For flavor!
- 2 celery stalks, cut into chunks. Adds more depth.
- 1 cup chicken broth or water. Keeps things moist.
Instructions:
- Okay, first things first. Preheat your oven to 425 degrees F (220 degrees C). Get that oven nice and hot!
- Now, take your chicken and pat it completely dry with paper towels. This is very important for crispy skin! Dry chicken = crispy skin. Understand?
- Rub the chicken all over with the olive oil. Get in every nook and cranny! Then, sprinkle generously with the salt and pepper. Don’t be shy!
- Stuff the cavity of the chicken with the quartered lemon, the halved head of garlic, and two sprigs of thyme. This makes the inside flavorful.
- In your Dutch oven, arrange the quartered onion, carrots, and celery stalks. This creates a bed for the chicken and adds flavor to the broth.
- Place the chicken on top of the vegetables in the Dutch oven. Make sure it’s sitting pretty!
- Pour the chicken broth or water into the bottom of the Dutch oven. Don’t pour it *on* the chicken, okay? Just around it.
- Place the lid on the Dutch oven and bake for 1 hour. One hour! Set a timer!
- After 1 hour, remove the lid and continue baking for another 20-30 minutes, or until the chicken is golden brown and the juices run clear when you insert a thermometer into the thickest part of the thigh. Very important to check the temperature! You want 165°F (74°C).
- Remove the Dutch oven from the oven and let the chicken rest for 10-15 minutes before carving. Resting is important! Don’t skip this step!
- Carve the chicken and serve it with the roasted vegetables and pan juices. Yummy! Serve with rice, mashed potatoes, or even just a simple salad.
And there you have it! Perfect roast chicken, Dutch oven style! So easy, so delicious. You’ll be making this recipe again and again! Don’t be afraid to experiment with different herbs and spices. Maybe add some rosemary or paprika! Just have fun and enjoy! Okay?
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