ina garten roast chicken spring vegetables ina garten roast chicken with spring vegetables

Spring is in the air, and what better way to celebrate than with a vibrant, flavorful roast chicken? Ina Garten, the queen of effortless elegance, has graced us with yet another masterpiece: Roast Chicken with Spring Vegetables. Forget complicated recipes and fussy techniques; this dish is all about showcasing fresh, seasonal ingredients in a simple, yet stunning way.

Ina Garten Roast Chicken With Spring Vegetables

Imagine sinking your teeth into juicy, perfectly roasted chicken, accompanied by tender, colorful vegetables bursting with springtime flavors. This isn’t just a meal; it’s an experience. A celebration of simplicity and quality ingredients that will leave you craving more. So, let’s gather our ingredients and get ready to create a culinary masterpiece that even the most novice cook can master.

Ready to bring the magic of Ina Garten’s kitchen into your own home? Here’s everything you need to know to create this delectable roast chicken with spring vegetables:

Ingredients:

• 1 (4- to 5-pound) roasting chicken, giblets removed
• Kosher salt and freshly ground black pepper
• 1 lemon, quartered
• Fresh thyme sprigs
• 1 pound baby potatoes, halved or quartered if large
• 1 pound carrots, peeled and chopped
• 1 pound asparagus, trimmed
• 1/4 cup olive oil
• 1/2 cup dry white wine
• 2 tablespoons butter, melted

Instructions:

1. Preheat your oven to 425 degrees F (220 degrees C).
2. Pat the chicken dry with paper towels. This crucial step ensures crispy skin! Season the inside of the chicken generously with salt and pepper.
3. Stuff the cavity with the quartered lemon and several sprigs of fresh thyme.
4. Place the chicken in a large roasting pan. In a large bowl, toss the potatoes, carrots, and asparagus with olive oil, salt, and pepper. Spread the vegetables around the chicken in the roasting pan.
5. 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). The juices should run clear when the thigh is pierced with a fork.
6. During the last 30 minutes of roasting, pour the white wine over the vegetables. This will add a delightful depth of flavor.
7. Remove the chicken from the oven and brush it all over with the melted butter. Allow the chicken to rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
8. Transfer the chicken to a carving board and carve. Serve immediately with the roasted vegetables.

This Ina Garten Roast Chicken with Spring Vegetables is more than just a recipe; it’s an invitation to savor the simple pleasures of life. The aroma filling your kitchen as the chicken roasts, the vibrant colors of the vegetables, and the incredible flavors that dance on your tongue – it’s an experience that will bring joy to your table and warmth to your heart. Don’t be afraid to experiment with different spring vegetables, such as sugar snap peas or radishes, to create your own unique version of this classic dish. Happy cooking!

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Ina Garten Roast Chicken With Spring Vegetables - Ina Garten Eats

inagarteneats.comIna Garten Roast Chicken With Spring Vegetables - Ina Garten Eats

ina garten roast chicken with spring vegetables. Ina garten roast chicken with spring vegetables