ina garten roast chicken thighs and potatoes Ina garten's perfect roast chicken recipe

Alright folks, let’s talk chicken. Not just any chicken, mind you, but the kind of chicken that makes your taste buds sing opera and your dinner guests spontaneously start line dancing. We’re diving headfirst into the legendary Ina Garten’s Perfect Roast Chicken. Now, I know what you’re thinking: “Roast chicken? Groundbreaking.” But trust me, this ain’t your grandma’s dry, flavorless bird. This is the avian equivalent of a rockstar.

The Star of the Show (and Your Dinner Table)

Feast your eyes on this golden-brown masterpiece! It’s so beautiful, it almost makes you feel bad about eating it… almost.

### Ingredients: The Barefoot Contessa’s Secret Weapon

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

Instructions: From Cluck to Chuckles (of Delight)

1. Preheat the Oven to 425°F (220°C): Get that oven roaring like a hungry dragon. We want it hot, hot, HOT!
2. Prep the Chicken: Remove the giblets from the chicken cavity (if there are any). Rinse the chicken inside and out, then pat it dry with paper towels. A dry chicken is a crispy chicken, and nobody wants a soggy chicken.
3. Season Generously: Liberally salt and pepper the inside of the chicken. Then, stuff the cavity with the lemon halves, garlic halves, and thyme. Truss the legs together with kitchen twine. This is optional, but it makes the chicken look fancy.
4. Rub with Butter: Brush the chicken all over with melted butter, then season again with salt and pepper. Don’t be shy with the butter. Butter is your friend.
5. Create a Veggie Bed: Place the onion, carrots, and celery in the bottom of a roasting pan. This will act as a rack for the chicken and infuse it with flavor. Plus, you get bonus roasted veggies!
6. Roast the Chicken: Place the chicken on top of the vegetables in the roasting pan. Roast for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). If the skin starts to get too brown, tent it loosely with foil.
7. Let it Rest: Remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
8. Carve and Serve: Carve the chicken and serve with the roasted vegetables. Prepare for a chorus of “oohs” and “aahs” from your adoring fans.

So there you have it. Ina Garten’s Perfect Roast Chicken. It’s simple, it’s delicious, and it’s guaranteed to impress. Now go forth and roast! And remember, even if you mess it up, at least you tried. And that’s what counts… right?

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Ina Garten’s Perfect Roast Chicken Recipe

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