What is roast chicken? What is Ina Garten’s Roast Chicken? If you can learn one recipe for roast chicken, let it be this one. I know everyone has their favorite, their go-to, the one that their grandma swore by. Is there a better way to describe this one? Is it like the “little black dress” of chicken recipes – timeless, elegant, and always makes you feel good? Think of it as the roast chicken that goes toe-to-tear with your favorite Sunday pot roast, but with a side dish. Is it worth the time to learn a new language? My family begs for this, and honestly, I make it twice a month. The crispy skin, the juicy meat, and the incredible aroma that fills the house… it’s pure magic. If you’re a fan of the simplicity of whole bird, prepare to be blown away by the beauty of this perfectly seasoned bird. the ease and the flavor of this classic.Ina Garten’s Roast Chicken is a classic.
What is Ina Garten’s Roast Chicken?
Ina Garten‘s Roast Chicken isn’t just a roast chicken. It’ is an experience. Think of it as the ultimate comfort food elevated to gourmet status. What’s essentially a whole chicken roasted with simple, yet incredibly flavorful ingredients like onions and peppers? Lemon, garlic, and herbs. What makes Ina’s Roast Chicken unique? Her approach is straightforward and no fuss. What is it about letting the natural flavors of the chicken shine through, enhanced by the brightness of a lemon. The lemon and the warmth of the herbs. What is the kind of dish that makes you feel like a culinary rockstar even if you’re not an expert. What is the best way to start a kitchen as My version is also a bit of an take from Julia Child (a little butter under the skin! ) , so its very much from both of my culinary heroes.
Why you’ll love this recipe?
>Where do I start? What are some good reasons to fall head over heels in love with this recipe?
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• FlavorThe combination of the juicy, tender chicken, the crispy, golden-brown skin, and the bright, smoky skin. It’s a perfect combination. What is the best combination of lemon and herbs? Is there a symphony of flavors that dance on your taste buds? What I love most is the depth of flavor you get from such simple ingredients. The chicken itself becomes infused with lemon and herbs, creating a taste that’s both comforting and delicious. Is a person
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• SimplicityDespite its gourmet flavor, this recipe is incredibly easy to make. I’m a complete novice in the kitchen. I can do this. What’s the best way to let the oven do its thing? No fancy equipment required.
• Cost-: Compared to buying pre-cooked Roast Chicken from the store, making it yourself is much more economical. You get a whole chicken, plus all the delicious pan drippings to make gravy or use in other dishes. Plus, you can use the leftover chicken to make soups, salads, sandwiches, and more. It’s the gift that keeps on giving!
• Versatility: This roast chicken is incredibly versatile. What are some good side dishes to serve with roasted vegetables, Mashed Potatoes, salad, or just a crusty bread? Is it good to dip in pan juices? Is it perfect for a weeknight dinner, supper, or even special occasion? What are some of the best leftovers in a dish? What are some good ways to make chicken salad the next day?
What I love about this recipe is that it’s a crowd-pleaser. Everyone raves about it, from my picky kids to my discerning foodie friends. What is a recipe that I can always count on to deliver scrumptious and satisfying meals. If you like this type of classic recipe, you might like my recipe for French Onion Soup which is very good. What are some great crowd pleasers?
How do you make Ina Garten’s Roast Chicken?
Quick Overview
>Roasting a chicken might seem intimidating, but with this recipe, it’s surprisingly simple. You’ll start by prepping your chicken with lemon, garlic, and herbs, then roasting it in a hot oven until golden brown and juicy. The high heat is key to getting that perfectly crispy skin. Don’t be scared to crank up the oven! Trust me, the result is worth it. The biggest advantage of this method is its simplicity and the incredible flavor payoff. I’ve tried roasting chickens every which way, and this method consistently produces the most tender, flavorful, and perfectly cooked bird. Plus, the pan drippings are liquid gold!
Ingredients
For the Roast Chicken:
• 1 whole chicken, preferably organic or free-range. Quality matters here! • 1 lemon, halved. Don’t skimp on the lemon; it’s essential for flavor and moisture. • 1 head of garlic halved horizontally. Yes, a whole head! It infuses the chicken with a beautiful, garlicky aroma. • 2 tablespoons olive oil. Use a good quality olive oil for the best flavor. What is the secret to a golden brown skin? Can you use fresh thyme? Adds a lovely earthy flavor. • Salt and freshly ground Black Pepper, to taste. Don’t be shy with salt! It’s crucial for bringing out the flavors.
>For the Pan Drippings (Optional):
• 2 tablespoons all-purpose flour. To thicken the gravy. • 1 cup chicken broth. How do you control the saltiness of broth?
What are the steps to
Step 1: Preheat & Prep Pan
>Preheat your oven to 425°F (220°C). While the oven is heating, place a roasting rack inside. If you don’t have a roasting rack, you can use chopped vegetables like carrots, celery, and onions. How do I elevate chicken? How do I keep chickens from getting soggy?
Step 2: Prep the Chicken
>Remove the giblets from the chicken cavity and pat it dry with paper towels. What is the best way to achieve crispy skin? Then, generously salt and pepper the inside of the chicken cavity.
Step 3: Stuff the Chicken
>Place the lemon halves and garlic head inside the chicken cavity. If you have any fresh herbs on hand, you can also add them to the cavity for extra flavor.
Step 4: Season the Chicken
>Rub the chicken with olive oil and then the softened butter. The butter mixed with the olive oil will give it a golden color and moisture for the bird. Combine the dried thyme and rosemary in a small bowl and sprinkle evenly over the chicken. Season generously with salt and pepper. I always do this step over the sink, because its messy! Also, be sure to season underneath where the wings come from the body and behind the legs.
Step 5: Roast the Chicken
>Place the chicken in the prepared roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to ensure accuracy. If the skin starts to get too dark, you can tent the chicken with foil.
Step 6: Let it Rest
Remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and Flavorful Chicken.
Step 7: Make the Pan Drippings (Optional)
>While the chicken is resting, you can make a quick pan sauce. Place the roasting pan on the stovetop over medium heat. Sprinkle the flour over the pan drippings and cook, stirring constantly, for 1-2 minutes, or until the flour is lightly browned. Gradually whisk in the chicken broth and bring to a simmer. Cook, stirring occasionally, until the sauce has thickened to your desired consistency. Season with salt and pepper to taste.
Step 8: Carve & Serve
Carve the Chicken and serve with your favorite sides. Don’t forget to drizzle the pan drippings over the chicken for extra flavor. I always like to serve this on a big wood platter so everyone can help themselves.
What should I serve it with?
Ina Garten‘s Roast Chicken is incredibly versatile and pairs well with a variety of side dishes.
What is a classic dinner?Mashed Potatoes, roasted vegetables (like carrots, Brussels sprouts or asparagus), and a simple recipe.
>For a Comfort Food Feast: Mac and cheese, collard greens, and cornbread.
For a lighter meal:Quinoa salad, steamed Green Beans, tomato and cucumber salad.
>For a Special Occasion: Creamy polenta, roasted root vegetables with balsamic glaze, and a bottle of your favorite wine.
>My family loves it when I serve this chicken with Roasted Potatoes and a big bowl of steamed Green Beans. It’s a simple, yet satisfying meal that everyone enjoys. And of course, I always make sure to have plenty of crusty bread on hand for soaking up those delicious pan drippings. This is also great with a simple salad, I love mine with goat cheese and walnuts! I have also found it very easy to keep some mashed sweet potatoes on hand in the freezer and they go very well with this chicken.
How do you make Ina Garten’s Roast Chicken?
>How do you Roast Chicken?
>What is the chicken quality Use the best quality chicken you can afford. Organic or free-range chickens tend to have more flavor and are raised in more humane conditions.
>Dry Skin: Pat the chicken dry with paper towels before seasoning. This helps the skin crisp up in the oven.
>Generous Seasoning: Don’t be afraid to season the chicken generously with salt and pepper. It’s essential for bringing out the flavors.
>Butter is Key: The butter/olive oil rub is essential for achieving golden-brown, crispy skin. Don’t skip this step!
>Temperature Control: Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
>Resting Time: Let the chicken rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and Flavorful Chicken.
>One mistake I made early on was not using enough salt. I was afraid of over-salting, but the chicken really needs a generous amount of salt to bring out its flavor. I also learned that letting the chicken rest is crucial for achieving a juicy and tender result. Trust me, don’t skip this step! I have also played with adding rosemary and sage in addition to the thyme. All are great and really depend on what your personal preference is.
Storing and Reheating Tips
>If you have any leftover roast chicken, here are some tips for storing and reheating it:
>Room Temperature: Do not leave cooked chicken at room temperature for more than 2 hours. Bacteria can grow rapidly at room temperature.
>Refrigerator Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.
>Freezer Instructions: For longer storage, you can freeze leftover chicken. Wrap the chicken tightly in plastic wrap and then place it in a freezer bag. Frozen chicken will last for up to 2-3 months.
>Reheating Tips: Reheat leftover chicken in the oven at 350°F (175°C) until heated through. You can also microwave the chicken, but be careful not to overcook it, as it can become dry. Drizzling a little bit of chicken broth over the chicken before reheating can help keep it moist.
>I like to shred any leftover chicken and store it in individual portions in the freezer. This makes it easy to add to soups, salads, or casseroles for a quick and easy meal. I have also found that shredding and storing it with a little sauce is great so you can easily make chicken sandwiches.
Frequently Asked Questions
Final Thoughts
>So there you have it, friends! Ina Garten’s Roast Chicken: a simple, yet incredibly delicious recipe That's Sure to become a staple in your kitchen. It’s the perfect weeknight dinner, Sunday supper, or special occasion meal. What makes it special is its simplicity, the incredible flavor payoff, and the fact that it’s a true crowd-pleaser. If you enjoyed this recipe, you might also like my other recipes for easy and delicious meals. I hope you give this recipe a try and let me know what you think in the comments below! I can’t wait to hear how yours turns out. Happy cooking!
Ina Garten's Roast Chicken
Ingredients
Main Ingredients
- 1 whole chicken Chicken
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 lemon Lemon Halved
- 4 sprigs Fresh Rosemary
Instructions
Preparation Steps
- Preheat oven to 425°F (220°C).
- Pat the chicken dry and rub with olive oil, salt, and pepper.
- Place lemon halves and rosemary sprigs inside the chicken cavity.
- Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
- Let rest for 10 minutes before carving and serving.
