Mohamed Shili Another delicious recipe from Ina Garten is this Roast Whole Chicken recipe you can try, made with a whole chicken, salt, pepper, thyme, lemon, and garlic. It takes about 1.5 hours to roast to perfection.
To make this Roast Chicken, Ina Garten starts by preheating the oven to 425°F. She then removes the giblets, rinses the chicken inside and out, and pats it dry. After seasoning the inside with salt and pepper, she stuffs the cavity with thyme, lemon halves, and garlic. The chicken is then brushed with melted butter, seasoned again with salt and pepper, and tied together with kitchen string. Finally, it’s placed in a roasting pan, surrounded by sliced onions, and roasted for about 1.5 hours.
Barefoot Contessa Roast Chicken Ingredients
- 1 whole chicken (about 4-5 pounds)
- Salt and pepper to taste
- 1 bunch of thyme
- 1 lemon, halved
- 1 head of garlic, halved
- 2 tablespoons of butter, melted
- 1 large onion, sliced
- 2 cups of chicken stock
- 2 tablespoons of flour
How To Make Barefoot Contessa Roast Chicken
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Take out the giblets from the chicken, rinse it well, and pat it dry.
- Season and Stuff: Generously salt and pepper the inside of the chicken. Stuff it with thyme, lemon halves, and garlic.
- Butter and Bind: Brush melted butter over the chicken’s skin. Sprinkle some more salt and pepper. Tie the chicken legs together with the kitchen string and tuck the wing tips under the body.
- Arrange and Roast: Place the chicken in a large roasting pan. Scatter sliced onions around it. Roast for 1.5 hours or until the juices run clear when you cut between the leg and thigh.
- Gravy Time: Remove the chicken and cover it with aluminum foil. Make gravy by adding chicken stock to the pan and reducing it on high heat. Mix 2 tablespoons of reserved chicken fat with flour and add it to the pan. Boil for a few minutes, strain, and season to taste.
- To Serve: Slice the chicken and serve it hot with the warm gravy.
What To Serve With Roast Chicken
Serve ina garten roast chicken with Roasted Potatoes, Bbq Potatoes, Cauliflower Risotto or Eggplant Caponata.
How To Store Roast Chicken
In The Fridge:
To store roast chicken in the fridge, place it in an airtight container or wrap it tightly in aluminum foil. Make sure to store it within two hours of cooking to ensure it remains safe to eat. It will last for about 3-4 days in the fridge.
In The Freezer:
If you want to store the roast chicken for a longer period, consider freezing it. Wrap the chicken pieces in aluminum foil and then place them in a zip-top freezer bag. Make sure to squeeze out as much air as possible. Stored this way, the chicken can last up to 4 months in the freezer.
How To Reheat Roast Chicken
To reheat roast chicken, preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish and cover it with aluminum foil to retain moisture. Heat for about 20-25 minutes or until the internal temperature reaches 165°F (74°C). This method helps maintain the chicken’s flavor and juiciness.
Check out More Recipes From Ina Garten:
Barefoot Contessa Roast Chicken
Description
Another delicious recipe from Ina Garten is this Roast Whole Chicken recipe you can try, made with a whole chicken, salt, pepper, thyme, lemon, and garlic. It takes about 1.5 hours to roast to perfection. You can serve your Roast Chicken with garlic mashed potatoes, Lacinato Kale Caesar Salad, steamed broccoli with garlic and lemon, sautéed portobello mushrooms with tarragon, and quinoa with lemon and almonds.
Barefoot Contessa Roast Chicken Ingredients
How To Make Barefoot Contessa Roast Chicken
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Take out the giblets from the chicken, rinse it well, and pat it dry.
- Season and Stuff: Generously salt and pepper the inside of the chicken. Stuff it with thyme, lemon halves, and garlic.
- Butter and Bind: Brush melted butter over the chicken’s skin. Sprinkle some more salt and pepper. Tie the chicken legs together with the kitchen string and tuck the wing tips under the body.
- Arrange and Roast: Place the chicken in a large roasting pan. Scatter sliced onions around it. Roast for 1.5 hours or until the juices run clear when you cut between the leg and thigh.
- Gravy Time: Remove the chicken and cover it with aluminum foil. Make gravy by adding chicken stock to the pan and reducing it on high heat. Mix 2 tablespoons of reserved chicken fat with flour and add it to the pan. Boil for a few minutes, strain, and season to taste.
- To Serve: Slice the chicken and serve it hot with the warm gravy.
