Ina Gartens Roast Chicken Is Delicious
Ina Gartens cookbooks have been a staple at our house for years! She shares so many great ideas for recipes and techniques and she always makes the recipes look so easy to make.
Roasting a chicken with vegetables takes a total of about 2- 2 1/2 hours, but the prep time is only about 20 minutes. You will need a roasting chicken , fresh thyme, a lemon, a head of garlic, a large onion, some carrots and potatoes, and of course, butter.
Preheat your oven to 425 degrees. Rinse the chicken inside and out. Salt and pepper the inside of the chicken. Stuff the cavity with some thyme, the lemon halved, and the head of garlic, cut in half crosswise. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Place the onions, carrots and potatoes in the roasting pan. Toss with salt, pepper, thyme and olive oil. Spread around the bottom of the roasting pan.
Pllace the chicken on top of the vegetables. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Roast for about 1 1/2 hours. I loosely covered the chicken with foil after about 1 hour.
Doesnt that look gorgeous? So easy and looks so amazing! After removing from the oven, cover with aluminum foil and let it rest for about 20 minutes. Slice the chicken onto a platter and serve it with vegetables. Yum!
For complete instructions, click on the link below. I added the carrots and did not use the fennel when I made it.
What I Thought Of The Results
In short: This recipe was perfect. I mean, I get it now. I see why Inas roast chicken is so legendary! And in case youre thinking roast chicken is roast chicken, as I once did, Im here to tell you that this is not just any roast chicken recipe. In classic Ina fashion, shes taken a timeless dish and worked her magic to make it the best version of itself.
Once I took it out of the oven, the first thing I noticed was the perfectly browned, crispy skin. I couldnt wait and pulled a piece off as soon as it was cool enough. It was everything I hoped for crispy, fatty, salty. The real highlight might just be all those aromatics stuffed inside the chicken, which make for meat thats tender, juicy, well-seasoned, and infused with just the right amount of subtle fragrance. The whole thing hit all the high notes you want and expect in roast chicken, and was as close to technically perfect as you can get.
Roast The Chicken At 425 Degrees Fahrenheit For An Hour And 20 Minutes
Let’s get our roast chicken cooking!
Transfer the chicken to the oven to roast for an hour. After an hour, remove chicken and turn it over to the other side, setting it back to the oven for another 30 minutes. This means that if you started by roasting the chicken breast side down, bum up, you need to turn it over to get those breasts golden brown.
Your chicken will be done when the internal temperature of the chicken reads 155 to 160 degrees Fahrenheit, and the juices run clear when you cut between a leg and thigh. Remove the chicken from oven, cover completely with aluminum foil, and allow it to rest for 15 minutes.
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Gather The Ingredients For Ina Garten’s Roast Chicken With A Twist
A good roast chicken doesn’t need a whole lot of decoration to shine. In here, any ingredients except the roasting chicken itself are just ways to amplify the flavor and juiciness of the meat, while slightly elevating its flavor and aroma.
To start, make sure you choose a good roasting chicken. Depending on the size of your oven and the amount of people you’re going to feed, you may even want to grab two chickens at once and just double the rest of the ingredients. After all, leftovers are so much fun to have in the fridge.
For flavoring, we stuff our roast chicken with fresh rosemary, oranges, and garlic. Onions will make up the bed that the chicken is going to rest on.
We do have one surprise ingredient to our adaptation of Ina Garten’s roast chicken, and it’s one you don’t want to skip! Mayonnaise is going to form the rub on the outside of the chicken, and it helps the skin turn golden brown while the meat stays plump and tender. Traditionally, butter is used for this, but our testing has repeatedly shown mayonnaise to produce better results so take a risk and try our divine twist.
What We Change In Ina Garten’s Roast Chicken Recipe
Our biggest twist to Ina Garten’s roast chicken is using mayonnaise in place of Garten’s more traditional 2 tablespoons of butter. Mayonnaise allows the skin of the chicken to get crispier, and helps keep the meat more juicy and flavorful. It’s a small change that really makes a world of difference in flavor and texture!
Our other change is using rosemary in place of thyme, and oranges in place of lemons in Ina Garten’s original recipe. Both adaptations make the chicken more aromatic and unique. If you’re looking for a more mellow roast chicken, feel free to try it with fresh thyme and lemon, or go for another combination of herbs and citrus: grapefruit and tarragon, Meyer lemons and oregano, or blood orange and parsley.
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Roast Chicken Has Been A Cozy Dinnertime Staple For Centuries And Thanks To Ina Garten The Humble Bird Is Getting The Kudos It Deserves
Ina Garten is your go-to girl for meals that boast comfort, simplicity and amazing taste. For 17 years, shes opened the doors of her Hamptons home to enlighten viewers of her celebrated Food Network show, Barefoot Contessa, with her delicious recipes and foolproof tips.
Get her latest cookbook, Cook Like a Pro: Recipes and Tips for Home Cooks,.
Ive been longing to try one of Inas recipes, and since I grew up on homey comfort food, her famed roast chicken rose to the top of my list. With 5 stars and over 1,100 reviews, I knew it had to be winner.
Even newly minted Duchess of Sussex Meghan Markle has a soft spot for Inas chicken, telling Good Housekeeping magazine the chicken is a game-changer. Meghan revealed Inas recipe was the inspiration for the cozy, romantic meal she shared with Prince Harry the night he proposed . If the aroma of this savory dish wafting from the oven will get a man down on one knee, I knew it was one I had to try!
More About Ina Garten Roast Chicken Food
GARLIC ROAST CHICKEN RECIPE | INA GARTEN | FOOD NETWORK
FromDifficultyCategorySteps
- As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
- Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
SKILLET-ROASTED LEMON CHICKEN RECIPE | INA GARTEN | FOOD
FromStepsDifficulty
I TRIED INA GARTEN’S FAMOUS ROAST CHICKEN RECIPE | KITCHN
FromEstimated Reading Time
INA’S BEST CHICKEN RECIPES | BAREFOOT CONTESSA: MODERN
From
SKILLET-ROASTED CHICKEN AND POTATOES | RECIPES
From
INA GARTEN MAKES PERFECT ROAST CHICKEN | FOOD NETWORK
From
BAREFOOT CONTESSA | PERFECT ROAST CHICKEN | RECIPES
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ENGAGEMENT ROAST CHICKEN RECIPE | INA GARTEN | FOOD
DifficultyCategorySteps
PERFECT ROAST CHICKEN RECIPE | INA GARTEN | FOOD NETWORK
ServingsCategory
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Perfect Roast Chicken By Ina Garten
Ina Garten shared her Perfect Roast Chicken recipe in her show The Barefoost Contessa at the Food Network channel.
Preparation time is 20 minutes while cooking time is 1 hour 30 minutes. Lets go through the ingredients and directions
Ingredients
1 roasting chickenKosher salt1 large bunch fresh thyme, plus 20 sprigs1 lemon, halved1 head garlic, cut in half crosswise2 tablespoons butter, melted1 large yellow onion, thickly sliced4 carrots cut into 2-inch chunks1 bulb of fennel, tops removed, and cut into wedgesOlive oil
Directions
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
* * *
Serve Ina Garten’s Roast Chicken With A Twist
Slice the chicken and discard the filling. It can be added to chicken bones to make a uniquely flavored chicken broth later. It’s a great way to use as much of your chicken as possible.
Carve your roast chicken and transfer the chicken meat onto a large platter, surrounding it with the onion slices. Serve Ina Garten’s roast chicken with a twist immediately with the onion slices, all the leftover juices and any sides you like. Your platter will look divine!
Roast chicken goes very well with mashed potatoes, roast potatoes, yams, and other side dishes.
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Roast Chicken With Bread And Arugula Salad By Ina Garten
- 1 whole chicken, preferably Bell & Evans
- 4 sprigs fresh thyme
- 2 large garlic cloves, smashed flat
- 1 lemon, quartered
- 2 teaspoons fine sea salt, plus extra for serving
- ½ teaspoon freshly ground black pepper
- 3 to 4 slices country bread
- Good olive oil
- Kosher salt and freshly ground black pepper
- ½ cup good olive oil
- ½ cup thinly sliced scallions, white and green parts
- 2 tablespoons dried currants
- 6 cups baby arugula, lightly packed
NoteThis incredibly delicious roast chicken is inspired by Zuni Cafe in San Francisco. Its Inas homage to the late Judy Rodgers passion for rustic country food.
Ina Gartens Roast Chicken
Ina Gartens Roast Chicken is a perfect recipe for whole, oven-roasted chicken and vegetables with plenty of gravy to go around! Your family will love this dinner!
Be sure that you make my easy homemade chicken stock with your roast chicken leftovers!
I couldnt be more excited to share this recipe with you. If you struggle to make roast chicken, I truly have all of the answers for you right here. Struggle no more, and see how easy it really is!
Heres what you need, and lets do this.
PSST! Be sure to read the info in this post prior to skip to the recipe. Youll be glad you did!
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How To Make Ina Gartens Roast Chicken
While the oven preheats to 425°F, you have just enough time to prep the chicken for roasting. You start by generously seasoning the inside of the chicken before stuffing it with thyme, garlic, and lemon, and tying the legs together. The chicken is brushed all over with melted butter and seasoned with salt and pepper before being placed on a bed of onion, fennel, carrots, and more thyme. Pretty classic.
Ina tells you to roast the chicken for 90 minutes, then to transfer the chicken and vegetables to a platter, cover with foil, and rest for 20 minutes before slicing.
Ina Garten’s Roast Chicken Recipe
Like a little black dress everyone should have in their closet, every good cook should have a roast chicken recipe they swear by in their repertoire. This amazing roast chicken recipe is easy to make, endlessly customizable, and truly complements the cook. Our adaptation of Ina Garten’s roast chicken fits the bill perfectly.
If you ask food blogger and photographer Ksenia Prints of At the Immigrant’s Table, a good roast chicken is probably the top answer for “What would be your last meal?” Everyone remembers their mother’s or grandmother’s roast chicken, even if in truth, it was a bit dry on the inside and lacking in flavor.
This Ina Garten’s roast chicken with a twist recipe is anything but dry or tasteless. With our little tricks and flourishes, you will prepare and serve a moist, flavorful whole chicken that would make the perfect centerpiece on any table.
Your family and friends will be raving about this roast chicken for days. It’s so simple to prepare, you won’t want to wait for a special occasion to make it. So give it a try now, and it is sure to be one of your favorite recipes. We’ll reveal how we updated Ina Garten’s original, but perhaps you can guess what it is.
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Stuff The Inside Of The Chicken With Filling And Rub The Outside
Sprinkle salt and pepper inside the chicken cavity. Then, stuff the chicken cavity with the rosemary, orange quarters, and the garlic. Getting “inside” the chicken isn’t the most pleasant task, but it’s a crucial step to add flavor to your bird, inside and out. Quite honestly, it’s what sets apart a store-bought rotisserie chicken from a real, homemade roast chicken.
Rub the outside of the chicken with mayo, and sprinkle the entire area liberally with salt and pepper. Tie the chicken legs together with kitchen twine, tucking the wings snugly under the body.
I Made Ina Gartens Famous Roast Chicken
Chicken Champions: All month long, Kitchn is battling off the four classic chicken recipes everyone needs this time of year: pot pie, soup, roast chicken, and showstopper chicken. Heres Ina Gartens take on our battle: roast chicken.
If there is one thing Ina Garten is known for, its her roast chicken. Its her signature dish for Friday night supper with Jeffrey, and anyone and everyone whos ever made it raves about it.
Yet despite the accolades and fanfare, Id never actually made her version before. My go-to roast chicken recipe is actually Jacques Pepins Ive stuck with it for years for its sheer simplicity. But lately, Ive been less enthusiastic about it because of problems with the skin sticking to the skillet and lack of crispiness. So I decided to give Inas a try.
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My Review Of Ina Gartens Roast Chicken
Well now dont I feel like a fool for overcomplicating simple roast chicken for all these years. This chicken was practically perfect in every single way: the skin was shatteringly crisp, the meat tender and moist, the gravy rich and flavorful. If you can turn on an oven, cut things in half, and have no problem sticking your hand inside of a raw chicken, you, too, can make this recipe with spectacular success.
Even though we all know that Ina Garten is basically perfect, there are some teeny-tiny tweaks I would suggest making to her simple roast chicken recipe.
- Use a cast iron skillet: Instead of using a traditional roasting pan, I made my chicken in a cast iron skillet, which fits a 5-6 pound bird and can easily be transferred between the oven and the stovetop.
- Double the onions: I recommend doubling the onions, which turn golden brown and custardy when roasted in bubbling chicken fat.
- Triple the stock: Finally, Id triple the amount of chicken stock used in the gravy, because people at your table will be fighting over it, and one tiny cup will not be enough.
Arrange The Onions Around The Chicken
Grab your onion, and slice it into half moons. The way to do this is to peel the onion, cut it in half lengthwise, and then finish it off by cutting it crosswise into half-rings.
Before arranging the onion slices around the chicken, drizzle the slices with olive oil, and toss to coat. You want to fit the onion pieces snugly around and under the chicken, with very little to no surface area visible, as it tends to burn in the oven. Give your entire creation onions and chicken alike a generous sprinkle of salt and a few fresh grinds of black pepper.
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If You Make Ina Gartens Roast Chicken
1. You can get away with using a large cast iron skillet.The recipe calls for a roasting pan, which Ive never used for roast chicken before, and if your pan is large it might feel a little overkill for a five-pound chicken. For simplicitys sake, I think you could get away with a 12-inch cast iron skillet instead.
2. Pile the vegetables under the chicken. As many of the commenters noted, its a good idea to pile the vegetables under the chicken, rather than scattering them around the pan. Not only does this move prevent them from burning, but they also pick up tons of extra flavor from the chicken drippings.
3. Add other root vegetables to the pan. The recipe calls for onion, fennel, and carrots, but theres no reason you have to stop there. Go ahead and include other thick-cut root vegetables like parsnips, red potatoes, or sweet potatoes.