ina garten roast chicken with lemon and croutons ina garten roast chicken with croutons

Nothing beats the comfort of a perfectly roasted chicken, especially when paired with crispy, golden croutons. Ina Garten’s Roast Chicken with Croutons is a simple yet elegant dish that’s perfect for a weeknight dinner or a weekend gathering. The aroma alone will fill your home with warmth and anticipation.

Ina Garten Roast Chicken With Croutons

This recipe is all about taking classic flavors and elevating them with quality ingredients and straightforward techniques. The chicken is seasoned generously and roasted to golden-brown perfection, while the croutons soak up all the delicious pan juices. It’s a complete meal in one dish, and it’s guaranteed to be a crowd-pleaser.

Here’s how to make this delectable dish:

Ingredients:

• 1 (4-5 pound) roasting chicken
• 1 lemon, halved
• 1 head garlic, cut in half horizontally
• Fresh thyme sprigs
• Olive oil
• Kosher salt and freshly ground black pepper
• 1 large loaf crusty bread, such as sourdough or French bread, cut into 1-inch cubes
• 2 tablespoons unsalted butter, melted
• 1/4 cup dry white wine
• 1/4 cup chicken stock

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Remove the giblets from the chicken. Rinse the chicken inside and out and pat it dry with paper towels. This is crucial for achieving crispy skin!
3. Place the chicken in a roasting pan. Stuff the cavity with the lemon halves, garlic halves, and a few sprigs of fresh thyme.
4. Rub the chicken all over with olive oil. Generously season with kosher salt and freshly ground black pepper. Don’t be shy! This is key to flavorful chicken.
5. Scatter the bread cubes around the chicken in the roasting pan. Drizzle the melted butter over the croutons.
6. 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). The juices should run clear when you pierce the thigh with a fork.
7. Remove the chicken from the oven and transfer it to a cutting board. Let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
8. While the chicken is resting, deglaze the roasting pan. Place the pan over medium heat and add the white wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
9. Add the chicken stock and bring to a simmer. Let the sauce reduce slightly.
10. Carve the chicken and serve it with the crispy croutons and the pan sauce. Spoon the pan sauce over the chicken and croutons for extra flavor. A simple green salad is the perfect accompaniment to this comforting meal.

Enjoy the simplicity and deliciousness of this Ina Garten classic! It’s a testament to the power of good ingredients and simple techniques. Don’t be afraid to adjust the seasonings to your preference, and feel free to add other herbs like rosemary or sage to the cavity for a slightly different flavor profile. Bon appétit!

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Ina Garten Roast Chicken With Croutons - Ina Garten Eats

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

Ina garten roast chicken with croutons. ina garten roast chicken with croutons