Okay, so you know how everyone raves about Ina Garten’s roast chicken? I finally decided to give it a whirl. Honestly, I’ve roasted chickens before, but there’s something about Ina’s recipes that just makes you feel like you’re about to create magic. Let me tell you, the hype is real!
Ina Garten’s Perfectly Roasted Chicken
This isn’t your average throw-it-in-the-oven-and-hope-for-the-best kind of recipe. This is a method, a ritual, a delicious journey to poultry perfection. The herbs, the lemon, the butter… it all comes together in a way that elevates a simple chicken into something truly special. I mean, seriously, the aroma alone was enough to make my mouth water!
Ingredients:
- 1 (5-6 pound) roasting chicken
- 1 lemon, quartered
- 1 head garlic, cut in half crosswise
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- Optional: 1 yellow onion, roughly chopped
- Optional: 2 carrots, roughly chopped
- Optional: 2 celery stalks, roughly chopped
Instructions:
- Preheat the oven: Get that oven cranked up to 425 degrees Fahrenheit. Temperature is key!
- Prep the chicken: Remove the giblets from the chicken. Pat the chicken dry inside and out with paper towels. This is important for crispy skin.
- Season the cavity: Generously season the inside of the chicken with salt and pepper. Stuff the cavity with the lemon quarters, garlic halves, rosemary sprigs, and thyme sprigs.
- Prepare the outside: Rub the chicken all over with olive oil. Then, generously season the outside with salt and pepper. Don’t be shy!
- Optional veggie bed: Toss the chopped onion, carrots, and celery (if using) on the bottom of a roasting pan. This creates a lovely base for the chicken and adds flavor to the pan drippings.
- Roast the chicken: Place the chicken on top of the vegetables (if using) or directly in the roasting pan. 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 Fahrenheit.
- Let it rest: This is crucial! Remove the chicken from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
- Carve and enjoy: Carve the chicken and serve. I like to drizzle the pan drippings over the chicken for extra flavor.
The result? A perfectly roasted chicken with crispy, golden-brown skin and incredibly juicy, flavorful meat. The aroma filled my kitchen and it was divine. Serve it with some roasted vegetables and you have a truly satisfying and impressive meal. Trust me, this recipe is a winner!
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I tried ina garten’s famous roast chicken recipe. I tried ina garten’s famous roast chicken recipe