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

Okay, check out this bomb recipe! We gonna make Ina Garten’s Perfect Roast Chicken. Trust me, this ain’t yo grandma’s dry-ass bird. This is juicy, flavorful, and gonna have your whole house smellin’ like a hug. Let’s get to it!

Okay, so listen up, folks. This recipe ain’t rocket science, but it’s all about the details. We talkin’ fresh ingredients, proper technique, and a whole lotta love. You put that into it, and you gonna have the best damn roast chicken you ever tasted. Now, let’s get started, ya’ll!

The Chicken

Here’s the star of the show, a beautiful, golden-brown bird, ready to be devoured.

Alright, now that we got the visuals out the way, let’s break down what you need to make this magic happen. Gather up your ingredients; don’t be skimpin’ on the quality, hear me?

**Ingredients:** * 1 (5-6 pound) roasting chicken * Kosher salt and freshly ground black pepper * 1 large yellow onion, quartered * 1 lemon, halved * 4 sprigs fresh thyme * 4 sprigs fresh rosemary * 1 head garlic, cut in half horizontally * 2 tablespoons (1/4 stick) unsalted butter, melted * 1 cup dry white wine (optional, but highly recommended!) * 2 cups chicken stock Now, before you even think about touchin’ that bird, preheat your oven to 425 degrees F (220 degrees C). Patience, baby, patience. It’s gonna be worth the wait.

**Instructions:** 1. First things first, take that chicken outta the packaging and pat it DRY. I’m talkin’ bone-dry. This is KEY to getting crispy skin, so don’t skip this step. Use some paper towels and get in there. 2. Now, season that bird GENEROUSLY. Inside and out. We talking kosher salt and freshly ground black pepper. Don’t be shy! You want that flavor all the way through. 3. Next, stuff that cavity. Toss in the quartered onion, lemon halves, thyme sprigs, rosemary sprigs, and garlic head. This is gonna infuse the chicken with all kinds of good stuff. 4. Brush the outside of the chicken with that melted butter. Get it all over, front, back, sides. This helps the skin get nice and golden brown. 5. Place the chicken in a roasting pan. If you got a roasting rack, even better. If not, no biggie, just put it right in the pan. 6. Pour the white wine (if you’re using it) and chicken stock into the bottom of the roasting pan. This creates some steam and keeps the chicken moist. 7. 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 degrees F (74 degrees C). 8. Now, the most important part… Let it REST! Tent the chicken with foil and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, so you end up with a super juicy bird. 9. Carve that chicken like you mean it! Show it who’s boss! Serve it up with your favorite sides – mashed potatoes, collard greens, mac and cheese, whatever makes your heart sing! And there you have it! Ina Garten’s Perfect Roast Chicken. Simple, but oh-so-good. Now go on and impress your family and friends. They’ll be singin’ your praises for days! Enjoy!

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Ina Garten’s Perfect Roast Chicken Recipe

people.comIna Garten’s Perfect Roast Chicken Recipe

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