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

Okay, friends, let’s talk chicken! Not just any chicken, but *the* chicken. The one that everyone says is foolproof, the one that Ina Garten herself swears by. I been hearing about this roast chicken for years, you know? Like, “Oh, you GOTTA try Ina’s chicken!” So, finally, I give in. I try it. And let me tell you, it’s good. Real good.

The Chicken That Makes You Say “Oishii!”

Before you even *think* about preheating the oven, you gotta see this picture. Golden brown, juicy, and smelling like a million bucks. This is what we’re aiming for, people! Believe me, even *you* can make chicken that looks like this. It’s all about the simple things, you know?

So, you looking at the picture, right? Thinking, “Wow, that looks complicated!” Don’t worry, it’s not. Ina, she knows what she’s doing. She keeps it simple. Just good ingredients, good technique, and a little bit of love. You put the love in, and the chicken? It shows. Trust me.

Ina Garten’s Famous Roast Chicken Recipe

Okay, here’s what you need. Don’t go getting fancy, okay? Just stick to the list. Good ingredients make all the difference. Remember what my grandma always said, “You get what you pay for!” (She was talking about vegetables, but it applies to chicken too!)

Ingredients:

• 1 (4-5 pound) roasting chicken
• 1 lemon, quartered
• 1 head garlic, cut in half crosswise
• 1 large yellow onion, thickly sliced
• Fresh thyme and rosemary sprigs (a good handful!)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper (Don’t be shy with the salt, okay?)

Instructions:

1. Preheat your oven to 425 degrees F (220 degrees C). That’s hot, hot, hot!
2. Rinse the chicken inside and out and pat it dry with paper towels. Important! You want crispy skin, right?
3. Place the onion, lemon, garlic, thyme, and rosemary in the cavity of the chicken. Stuff it good!
4. Brush the chicken with olive oil and sprinkle generously with salt and pepper. REALLY generously. Like, you think you put enough? Put a little more.
5. Place the chicken in a roasting pan (or a cast iron skillet works great too!).
6. Roast for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C). Don’t guess! Use a thermometer!
7. Let the chicken rest for 10 minutes before carving. This is the hardest part. I know you want to dig in, but resist! It needs to rest!
8. Carve and serve with the pan juices. You can even make a gravy with the juices if you’re feeling fancy.

See? Simple! Now go make some chicken! And don’t forget to invite me over to try it! I’m always up for a good roast chicken. And don’t be scared to experiment! Maybe add some ginger, some soy sauce…okay, okay, I’m just kidding (sort of). But really, have fun with it. That’s what cooking is all about!

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