ina garten roast chicken with radishes Ina garten's roast chicken with radishes recipe from cooking with jeffrey

Alright, friends! Let’s get cookin’ somethin’ real comforting. You know how sometimes you just crave that perfectly roasted chicken, all juicy and tender? Well, Auntie is here to share a recipe that’s gonna make you say “Mmm, so good!” We’re talkin’ Ina Garten’s Roast Chicken with Radishes. Don’t let the radishes scare ya – they add a little zing that’s just *chef’s kiss*!

The Star of the Show: Ina Garten’s Roast Chicken

Look at this beauty! Golden brown, crispy skin… oh, just imagine the aroma filling your kitchen. This ain’t your average roast chicken, folks. This one’s got a secret weapon – the radishes! They roast alongside the chicken, mellowing out their sharp flavor and adding a subtle sweetness to the pan juices. Trust Auntie, you gotta try it!

Okay, now for the important stuff. You ready to gather your ingredients?

What You’ll Need (Ingredients List)

• 1 (4- to 5-pound) roasting chicken
• Kosher salt and freshly ground black pepper
• 1 large bunch fresh thyme
• 1 lemon, quartered
• 1 head garlic, cut in half crosswise
• 2 tablespoons olive oil
• 1 pound radishes, trimmed and halved or quartered if large
• 1/2 cup dry white wine

Let’s Get Cooking! (Instructions)

1. Preheat the oven! We’re talkin’ 425 degrees Fahrenheit (220 degrees Celsius). You want that oven nice and hot for the perfect crispy skin.
2. Prep the chicken: Pat that chicken dry with paper towels. This is super important for getting crispy skin! Season it generously inside and out with salt and pepper. Don’t be shy!
3. Stuff it up: Stuff the cavity of the chicken with the thyme, lemon quarters, and garlic halves. This will infuse the chicken with all sorts of deliciousness.
4. Radish power: In a large bowl, toss the radishes with the olive oil, salt, and pepper.
5. Roast it all: Place the chicken in a roasting pan (Auntie recommends using a v-rack inside the pan, so the chicken isn’t sitting in its own juices). Scatter the radishes around the chicken.
6. Wine time!: Pour the white wine into the bottom of the roasting pan. This will create some lovely steam and add flavor to the pan juices.
7. Roast away: Roast the chicken for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit (74 degrees Celsius). Keep an eye on it! If the skin starts to get too dark, you can tent it with foil.
8. Rest is best: Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a juicier bird.
9. Serve it up!: Carve the chicken and serve it with the roasted radishes and pan juices. Don’t forget to drizzle those pan juices over everything!

And there you have it! Ina Garten’s Roast Chicken with Radishes, ready to be devoured. This dish is perfect for a weeknight dinner or a special occasion. So gather your family, put on some music, and enjoy this simple, yet incredibly flavorful meal. Enjoy, everyone! You deserve it!

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Ina Garten’s Roast Chicken With Radishes Recipe From Cooking With Jeffrey

people.comIna Garten’s Roast Chicken with Radishes Recipe from Cooking With Jeffrey

Ina garten’s roast chicken with radishes recipe from cooking with jeffrey. ina garten’s roast chicken with radishes recipe from cooking with jeffrey