ina garten roast chicken on bread I tried ina garten's famous roast chicken recipe

Okay, friends, gather ‘round! I recently embarked on a culinary adventure that I just HAD to share with you. You know me – always on the hunt for the perfect, foolproof recipe that makes me feel like a domestic goddess (even if the rest of my life feels a little chaotic!). And this time, I think I’ve found it. Prepare yourselves for the ultimate roast chicken experience!

The Ina Garten Roast Chicken Revelation

Picture this: a golden-brown, perfectly crisp skin, succulent and juicy meat practically falling off the bone, and an aroma that fills your entire house with warmth and deliciousness. That’s the promise of Ina Garten’s Famous Roast Chicken, and let me tell you, it delivers. I was a little intimidated at first – roasting a whole chicken can seem daunting – but Ina’s recipe is so straightforward and simple, even a novice cook can nail it. Here’s what it looked like!

Ready to try it yourself? Here’s what you’ll need:

Ingredients:

• 1 (5-6 pound) roasting chicken
• 1 lemon, halved
• 1 head garlic, cut in half horizontally
• 2 tablespoons fresh thyme leaves
• 4 tablespoons (1/2 stick) unsalted butter, softened
• Kosher salt and freshly ground black pepper
• 1 large yellow onion, thickly sliced
• 2 carrots, thickly sliced
• 2 celery stalks, thickly sliced

Instructions:

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Remove the giblets from the chicken cavity. Pat the chicken dry with paper towels.
3. Place the onion, carrots, and celery in the bottom of a roasting pan. Toss with some salt and pepper.
4. Place the chicken on top of the vegetables.
5. Rub the chicken inside and out with salt, pepper, thyme, and the softened butter.
6. Place the lemon halves and garlic halves inside the cavity of the chicken.
7. Tie the legs together with kitchen twine.
8. 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).
9. Let the chicken rest for 10 minutes before carving and serving.

Seriously, the hardest part of this recipe is waiting for the chicken to finish cooking! The aroma alone is enough to drive you wild. I served mine with roasted potatoes and a simple green salad for a complete and satisfying meal. The leftovers (if you have any!) are fantastic in sandwiches, salads, or even chicken pot pie. Trust me, this is a recipe you’ll make again and again. Happy roasting!

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