ina garten roast chicken on croutons Ina garten roast chicken with croutons

Alright folks, buckle up because we’re diving headfirst into the sacred realm of roast chicken. Not just any roast chicken, mind you. We’re talking Ina Garten’s Roast Chicken With Croutons. Yes, that Ina Garten. The Barefoot Contessa herself! The queen of effortless elegance, who, let’s be honest, probably wakes up looking like she just stepped out of a magazine spread, holding a perfectly chilled glass of rosé. But I digress.

The Ina-Garten-Approved Chicken (Image!)

Feast your eyes upon this golden-brown glory. This isn’t your average bird. This is a bird that has *lived*. A bird that has seen things. A bird that, if it could talk, would probably tell you the secret to perfectly crisp skin.

This recipe is practically foolproof, even for those of us who consider burning water a culinary achievement. Get ready to impress your friends, your family, or even just yourself with a meal that tastes like you actually know what you’re doing. (Spoiler alert: maybe you will after this!) We’re talking juicy, flavorful chicken, nestled on a bed of crispy, herb-infused croutons. Drooling yet?

Ingredients You’ll Need (Probably Already Have Most)

• 1 (5 to 6 pound) roasting chicken, giblets removed (because nobody wants a surprise liver)
• Kosher salt and freshly ground black pepper (lots, we’re not shy here)
• 1 large yellow onion, quartered (makes everything taste better, fact)
• 1 lemon, halved (for that zesty zing)
• 4 sprigs fresh thyme (because Ina says so)
• 2 heads garlic, cut in half crosswise (garlic is life)
• Olive oil (the good stuff, treat yourself)
• 1 loaf day-old crusty bread, cut into 1-inch cubes (stale bread finally has a purpose!)
• 2 tablespoons chopped fresh parsley (for fancy garnish, optional but encouraged)

Instructions (So Easy, Even I Can Follow Them)

1. Preheat your oven to 425 degrees F (because we’re not messing around).
2. Rinse the chicken inside and out. Pat it dry with paper towels. Trust me, dry chicken = crispy skin.
3. Season the cavity generously with salt and pepper. Stuff it with the onion, lemon, thyme, and garlic. Yes, the whole garlic heads. We’re going bold.
4. Tie the legs together with kitchen twine (or don’t, if you’re feeling rebellious). Brush the chicken with olive oil and season generously with salt and pepper. Again, don’t be shy!
5. Place the bread cubes in a large bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.
6. Scatter the croutons in a 12-inch cast iron skillet (or roasting pan). Place the chicken on top of the croutons. This is where the magic happens.
7. Roast for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F. The juices should run clear when you pierce the thigh with a fork.
8. Let the chicken rest for 10 minutes before carving. This is crucial! It allows the juices to redistribute, resulting in a juicier bird.
9. Carve the chicken and serve it on top of the crispy croutons. Sprinkle with fresh parsley, if you’re feeling fancy.
10. Prepare for applause. You’ve earned it!

There you have it! Ina Garten’s Roast Chicken With Croutons. A recipe that’s so simple, so delicious, and so impressive, it’s practically criminal. Now go forth and conquer your kitchen!

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Ina Garten Roast Chicken With Croutons - Ina Garten Eats

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