ina garten roast chicken with gravy ina garten's perfect roast chicken recipe

Roast chicken is a timeless classic, a dish that evokes feelings of comfort and satisfaction. Ina Garten, the Barefoot Contessa, has perfected the art of roast chicken, and her recipe is a testament to the beauty of simplicity. It’s a dish that’s approachable for the novice cook yet impressive enough for a special occasion. This recipe relies on high-quality ingredients and meticulous attention to detail to deliver a truly exceptional culinary experience.

Ina Garten’s Perfect Roast Chicken

This recipe guarantees a golden-brown, crispy skin and juicy, flavorful meat. It’s more than just a meal; it’s an experience that engages all the senses.

### Ingredients:

• 1 (5-6 pound) roasting chicken
• 1 lemon, halved
• 1 yellow onion, quartered
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 4 tablespoons (1/2 stick) unsalted butter, softened
• Kosher salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 cup dry white wine

Instructions:

1. Prepare the Chicken: Preheat the oven to 425°F (220°C). Remove the giblets from the chicken and discard or save for stock. Rinse the chicken inside and out and pat it dry with paper towels. This step is crucial for achieving crispy skin.
2. Season the Chicken: Place the chicken in a large roasting pan. Season the cavity generously with salt and pepper. Stuff the cavity with the lemon halves, onion quarters, rosemary sprigs, and thyme sprigs.
3. Butter the Chicken: In a small bowl, combine the softened butter with 1 teaspoon of salt and 1/2 teaspoon of pepper. Gently loosen the skin over the breast and thighs with your fingers. Spread the butter mixture under the skin, ensuring even coverage. Rub the remaining butter over the outside of the chicken.
4. Roast the Chicken: Drizzle the chicken with olive oil and season with salt and pepper. Pour the white wine into the bottom of the roasting pan. Roast the chicken 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°F (74°C). Baste the chicken with the pan juices every 20-30 minutes. This will help keep the chicken moist and ensure even browning.
5. Rest the Chicken: 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.
6. Carve and Serve: Carve the chicken and serve with the pan juices. Consider serving with roasted vegetables or a simple salad for a complete meal.

This roast chicken recipe is a foundation upon which you can build. Feel free to experiment with different herbs, spices, and vegetables to create your own signature dish. The key is to use high-quality ingredients and pay attention to detail. Enjoy the process, and savor the delicious results!

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Ina Garten’s Perfect Roast Chicken Recipe

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Ina garten’s perfect roast chicken recipe. ina garten’s perfect roast chicken recipe