ina garten's much loved engagement roast chicken Ina garten s engagement roast chicken the very best roast chicken – artofit

Oh, friends, let me tell you about a roast chicken that’s become a staple in my kitchen – Ina Garten’s Engagement Roast Chicken. I know, the name is a bit dramatic, but trust me, the flavor is worth the commitment! It’s the kind of dish that makes your house smell absolutely incredible, and the leftovers (if there are any!) are just as delicious.

Ina Garten’s Engagement Roast Chicken

This isn’t your average Sunday dinner chicken. It’s juicy, flavorful, and has a crispy, golden-brown skin that’s simply irresistible. It’s incredibly easy to make, requires minimal effort, and the results are always impressive. Forget complicated recipes and hours in the kitchen – this chicken is all about maximizing flavor with simple ingredients.

Here’s what you’ll need to bring this culinary masterpiece to life:

Ingredients:

• 1 (4- to 5-pound) roasting chicken
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Fresh thyme and rosemary sprigs (optional)

Now, let’s get cooking! Here’s the super-simple process:

Instructions:

1. Prep the Chicken: Preheat your oven to 425 degrees F (220 degrees C). Remove any giblets from the chicken. Rinse the chicken inside and out, and pat it completely dry with paper towels. This is crucial for achieving that crispy skin!
2. Season the Chicken: Place the chicken in a roasting pan. Drizzle with olive oil and rub it all over the chicken, ensuring every nook and cranny is coated. Sprinkle generously with kosher salt and freshly ground black pepper.
3. Stuff and Roast: Place the lemon halves and garlic head inside the cavity of the chicken. If you have fresh thyme and rosemary, tuck a few sprigs in there as well for extra flavor.
4. Roast: 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 F (74 degrees C). The juices should run clear when pierced with a fork.
5. Rest: Remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
6. Serve: Carve the chicken and serve immediately. The pan drippings are amazing drizzled over the chicken or potatoes.

That’s it! Seriously, that’s all there is to it. This chicken is so versatile – you can serve it with roasted vegetables, mashed potatoes, a simple salad, or even turn the leftovers into amazing chicken salad sandwiches. Don’t be intimidated by the word “roast.” This recipe is foolproof, and I promise you’ll be making it again and again. Enjoy!

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Ina Garten S Engagement Roast Chicken The Very Best Roast Chicken – Artofit

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