ina garten roast chicken lemon spatchcock Lemon and garlic roast chicken recipe

Alright, buckle up buttercups, because we’re about to tackle a culinary conundrum: the humble roast chicken. But not just *any* roast chicken. We’re talking Ina Garten’s Lemon and Garlic Roast Chicken. Yes, *that* Ina Garten. The queen of effortless elegance, the empress of entertaining, the… okay, you get the picture. She makes cooking look like a breezy Hamptons picnic, even if your kitchen resembles a post-apocalyptic wasteland after you attempt to boil an egg.

Behold! The Chicken of Legend!

Feast your eyes on this majestic bird, looking all golden and glistening like it just stepped out of a Renaissance painting. I’m fairly certain even Leonardo da Vinci would be impressed.

Now, you might be thinking, “Roast chicken? That’s intimidating!” And I get it. A whole chicken looks like it requires a PhD in poultry science. But trust me, even if your qualifications are limited to microwaving popcorn and occasionally ordering pizza, you can pull this off. Just follow the instructions, and try not to set off the smoke alarm. (Maybe open a window, just in case.)

Ingredients: (Prepare for Barefoot Contessa levels of “good” olive oil)

• 1 (5 to 6 pound) roasting chicken
• Kosher salt and freshly ground black pepper
• 1 large lemon, quartered
• 1 head garlic, cut in half crosswise
• 2 tablespoons unsalted butter, melted
• 1 tablespoon good olive oil
• Fresh thyme sprigs (because Ina would *never* use dried)

Instructions: (Don’t panic!)

1. Preheat your oven to 425 degrees F (220 degrees C). Yes, that’s hot. It’s supposed to be.
2. Remove the giblets from the chicken. (Unless you’re into that sort of thing. No judgment.) Pat the chicken dry with paper towels. Seriously, DRY. This is crucial for crispy skin.
3. Season the cavity generously with salt and pepper. Stuff it with the lemon quarters, garlic halves, and some thyme sprigs. Think of it as a spa day for the chicken’s insides.
4. In a small bowl, combine the melted butter and olive oil. Brush the entire chicken with the mixture. This is where the magic happens.
5. Season the outside of the chicken generously with salt, pepper, and more thyme sprigs. Because, why not?
6. Place the chicken in a roasting pan. If you have a roasting rack, use it. If not, don’t sweat it. The chicken will still be delicious.
7. Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the juices run clear when you poke a thigh with a fork. (And no, sticking your finger in there doesn’t count as “poking with a fork.”) A meat thermometer inserted into the thickest part of the thigh should register 165 degrees F (74 degrees C).
8. Let the chicken rest for 10 minutes before carving. This is important! Don’t skip this step. It allows the juices to redistribute, resulting in a more tender and flavorful bird.
9. Carve the chicken and serve. Prepare to be showered with compliments. You’re basically a culinary genius now.

So, there you have it. Ina Garten’s Lemon and Garlic Roast Chicken. Go forth and conquer the kitchen! And remember, even if it’s not perfect, it’s probably still delicious. After all, it’s chicken. And who doesn’t love chicken?

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Lemon And Garlic Roast Chicken Recipe | Ina Garten | Food Network

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