Ready to elevate your weeknight dinner game? Say hello to a roast chicken recipe that’s bursting with zesty flavors and unbelievably easy to prepare. Forget complicated techniques and lengthy ingredient lists. This recipe focuses on simplicity and delivers a succulent, aromatic chicken that will have everyone asking for seconds.
Lemon and Garlic Roast Chicken
Imagine the aroma of roasted garlic and bright lemon filling your kitchen. This isn’t just any roast chicken; it’s an experience. This recipe from Ina Garten is a guaranteed crowd-pleaser and it’s easier than you think!
Here’s what you’ll need to bring this masterpiece to life:
Ingredients:
- 1 (5-6 pound) roasting chicken, giblets removed
- Kosher salt and freshly ground black pepper
- 1 large lemon, quartered
- 4 cloves garlic, smashed
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh thyme leaves
Instructions:
- Preheat and Prep: Preheat your oven to 425 degrees F (220 degrees C). Pat the chicken dry with paper towels. This is crucial for achieving that crispy skin! Season the cavity generously with salt and pepper.
- Flavor Infusion: Stuff the cavity with the lemon quarters and smashed garlic cloves. These will steam inside the chicken, infusing it with incredible flavor and aroma.
- Season and Oil: Rub the outside of the chicken with olive oil, then sprinkle generously with salt, pepper, and chopped thyme. Don’t be shy with the seasoning – it’s what makes this chicken sing!
- Roast: Place the chicken in a roasting pan. You can use a roasting rack if you have one, but it’s not essential. 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 (74 degrees C). The juices should also run clear when you pierce the thigh with a fork.
- Rest and Serve: 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 bird. Carve and serve!
Tips for a Perfect Roast:
- Dry Skin is Key: The drier the skin, the crispier it will get. Don’t skip the step of patting the chicken dry with paper towels.
- Don’t Overcrowd: Ensure there is enough space around the chicken in the roasting pan for even cooking.
- Basting (Optional): While not necessary, you can baste the chicken with the pan juices halfway through roasting for extra flavor and moisture.
- Temperature is Crucial: Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature.
This Lemon and Garlic Roast Chicken is perfect served with roasted vegetables, mashed potatoes, or a simple salad. The leftovers are also fantastic in sandwiches, salads, or soups. Enjoy this simple yet sophisticated recipe that’s sure to become a staple in your kitchen!
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Lemon and garlic roast chicken recipe. lemon and garlic roast chicken recipe